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Chicken Curry III
Reviews:
January 11, 2006

This recipe was great! I love curry, so the amount was perfect for me, but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry, and I'd like to try it with other kinds. I used light coconut milk, added a little cayenne to make it spicy, and used honey to balance out the curry, not white sugar. The flavor was phenomenal. I also used boneless skinless chicken breasts because it's what I had on hand, but I'd like to try it with regular chicken. If you want to cut down cooking time, try throwing the potatoes in early with the browning onions to get them started on their way. Again, it was great! Thanx!

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