This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
Wow! My taste buds are still in heaven. This recipe ranks up as one of my favorites. I would make a few suggested changes. reduce the Cayenne, I like it hot but that is way over the top. I would use a dash or two for starters. boneless chicken thighs are a good substitute, they remain more moist. I would use one pepper with the seeds chopped. If you are going to use coconut milk, use the real stuff, eat less if you have to, its worth the flavor. one final suggestion, add the chicken back into the sauce for 15min on simmer.
Read MoreWow! My taste buds are still in heaven. This recipe ranks up as one of my favorites. I would make a few suggested changes. reduce the Cayenne, I like it hot but that is way over the top. I would use a dash or two for starters. boneless chicken thighs are a good substitute, they remain more moist. I would use one pepper with the seeds chopped. If you are going to use coconut milk, use the real stuff, eat less if you have to, its worth the flavor. one final suggestion, add the chicken back into the sauce for 15min on simmer.
WOW! I followed the recipe except I left out the cayanne (because of my kids)and used canned tomatoes. I returned the chicken to the pan and simmered in the sauce for a few minutes. I served it w/white rice and fried plantains. My husband raved and so did my kids. Reminds me of a curry almost but with better flavor. This one is a keeper!
Missing link - BASIL I made the recipe according to directions and tore up a little basil (rather than parsley) after seasoning it to taste. The basil added a little kick and some more sweetness. Try it!
WOW! This was so good I didn't want to stop eating! I did tweak it based off other reviews of bland sauce. I started by softening the chopped onion in the olive oil. I then added my cut up chicken breast (I forgot to rub in the seasoning first). I evenly sprinkeld the seasoning mix over the chicken, added minced garlic and let it cook. After the chicken was mostly cooked through I added a can of diced tomatoes, sprinkled the ginger, olive oil, and garlic powder over the tomatoes, added hot diced green chilis and mixed it all into the chicken. I let it simmer for about 10 minutes, added the coconut milk and let simmer another 5 minutes. I served it over Basmati rice. Next time I will add diced potatoes to the dish.
I was pleasantly surprised at how good this dish was! I tried it because I thought it might be good, but it was just great!!! Don't forget to season the chicken and the sauce with salt and pepper to taste. I think that maybe a couple of reviewers may have forgotten, which led to their conclusions that this was bland. It was absolutely delicious! Thanks!
made this one for my boyfriend and he absolutely loved it!combined with rice,this dish is very similar to curry dishes.love the coconut milk and tomato sauce.also turns out good when you combine similar spices you might have at home.
This was a very simple, spicy chicken dish that my wife and I both really enjoyed. Without question a 5 star.
This was a nice change. It's incredibly spicy, which suited our tastes just fine. Next time I think I'll simmer the chicken in the sauce for a bit so it can soak up some of the flavors.
I just made this for the first time and we loved it! I cut back on the cayenne pepper like the other reviews advised. I used 8 boneless skinless chicken thighs and remembered to season the chicken with salt and pepper before rubbing the other spices on. I let the chicken sit with the spice rub for 2 hours in the fridge before browning it. I also sprinkled a little salt and pepper on the onion, tomato mixture while that was cooking. After adding the coconut milk, I placed the chicken back in the sauce and let simmer for about 10 minutes. We had it over white rice and it was amazing!
This was SO GOOD. I made some changes because we're a family on a budget; we bought a whole chicken, cut it into pieces and removed the skin, rubbed with the spice mixture (I reduced the cayenne to 1/4 tsp since we have small children) and then baked the chicken at 375 degrees for 40 minutes, covered with aluminum foil. For the sauce we just used one jalapeno, and we used half a can of (drained) diced tomatoes since it was mid-winter and the tomatoes in the store looked unripe. This recipe was so fantastic, even our toddler was gobbling up the chicken as fast as we could hand him pieces! I feel like inviting people over for dinner now just so I can serve them this recipe, LOL.
Wow, everytime I think I've found my favourite recipe on this site another one comes along that's even better! This was amazingly good and I want to make it everyday! I also used canned diced tomatoes and cut my chicken into smaller chunks. It turned out like a curry...sooo good. I'll definitely make this one again!
When I first read the recipe, it sounded like an Indian curry but the end result is definitely South American. I used 2 onions and regular coconut milk. I substituted a can of petite diced tomatoes for the fresh tomatoes. I made chicken + sauce in one pot. I sauteed the onions, garlic, ginger and peppers before adding in the chicken. After adding the coconut milk, it tasted too sweet initially. However, the parsley truly balanced out all the flavours. It was delicious on its own. I served it with the Brazilian Rice and Cuban Black Beans recipes from this site. Oh and we had plantains too. Truly marvelous meal that you can put together in an hour on a weekday. Thanks for sharing!
This has great flavor. A new chicken favorite for my household. Nice amount of spice, although I only used 1 pepper. To complete the meal, I made the Brazilian rice from this site and string beans. The combination of the rice and string beans helped with toning down the spice, but a great meal nonetheless.
This. Is. Amazing. I selected it for my mom to cook and she said she kept it the same except being a little heavy handed with the spice measurements, cutting back a bit on the coconut milk and using diced tomatoes. It was sooooo tasty and a nice kick of heat. Absolutely love it and is now our dish to try out on guests next time. Yum. thanks!!!!
This was SO good. My modifications: -2 tsp. garam masala subbed for cayenne and coriander in spice rub. -dredged the chicken in flour after rubbing with salt, pepper, and spices, before sauteeing -omitted jalapenos -omitted fresh ginger (but I'll use it next time, just didn't have any on hand) -used whole coconut milk, 'cause I'm crazy like that -used chopped fresh basil per another reviewer, and it was fantastic. -also diced the chicken and added it to the sauce, then simmered it all for about 20 minutes. Added a little extra salt to taste. The flour-dredging helped thicken up the sauce a little, too. My husband, 5yo, and 3yo devoured this. So did I! Garnished with flake coconut and chopped cashews. Thanks for a great recipe!
This was really good. Nice way to change things up from the munndane chicken to something very flavorful and different. My husband said it tasted like a taco. I used canned dieced tomatoes, and canned diced green chiles. I liet the chicken simmer in the sauce for about 20 minutes . I served it with brown rice and fried plantains. Very tasty! I just wish it had more of a coconut flavor, but everything I've ever made with coconut milk doesn'tactually taste like coconuts so I didn't deduct from that. I think next time I will try basil instead of parsley as a reviewer had mentioned. Great recipe!!
My husband said that to call this Brazilian, there must be a town in India called Brazil. Too spicy for me, but he loved it. I didn't find the sauce bland, but I did reduce it in the skillet.
I used a green bell pepper instead of the jalapeno and we really enjoyed it. Served with Brazilian white rice.
I just finished making this tasty and pretty simple dish. You're right, the house was filled with fragrant cumin and onion aromas. The tomatoes gives the sauce a very nice finish. I would add salt to the coconut milk sauce as well. I added two additional cloves of garlic - love the stuff. Just enough bite from the jalapenos. Sliced the chicken once finished so it would be easier to eat. Served it over Calrose rice. Yummmm yum. I will add plantains as a side for it next time. Definitely a keeper.
1000 stars if you've got them! served over rice and I wanted to eat it all myself.
A great, spicy dish! I prepared it according to the exact quantities in the recipe, but cut the chicken into smaller pieces, simmered the veggie & coconut mixture together for about 10 minutes, then added back the chicken pieces, and simmered it all together for another 15 minutes. This ensured that the sauce absorbed all the spices from the chicken rub, and thickened to a more desirable consistency. I served it over bulgar wheat, with fried plantains on the side, which made for a delicious combination of sweet & spicy! Next time, I plan on finishing the dish with Thai basil, rather than parsley, as the recipe tastes more Thai then Brazilian to me.
I use canned tomates instead of the fresh... tomaotes w/ jalapenos.. this is better than I was trying to match from a hotel buffet on the beach on our cruise to Brazil. My friends always request that I make this for them.. I used dried parsley often.. just as good flavor as the fresh.
This was surprisingly bland. Though, i had extra leftover chicken that I didn't put into the sauce, and made a really amazing chicken salad with it. Just some mayo and a little lemon, it was fantastic.
I did not have all the spices listed but it was still great! Even the kids (ages 2, 4 and 6) loved it.
My husband made this for me tonight. He's not the most practiced of cooks and if he can make it taste good it must be an excellent recipe. I thoroughly enjoyed this. A bit spicy for me though, I added plain yoghurt to mine to temper it. It only gets 4 rather than 5 stars because of the misnaming. It's not really Brazilian tasting but it still tastes pretty darn good. Hubby used canned tomatoes, the chicken was cut into smaller pieces, he reduced the sauce a bit and we went without parsley. It was in no way bland (and we do not agree with meat and veg meals), maybe those people had tasteless tomatoes or low quality spices?
Having made this a couple times now, its official, I like it. Of course having lived in Brazil, that tempts me to get a little tropical taste now and then. A real brazillian would serve this over rice as I did, and its not too bad. My kids were a little hesitant, but for the most part it won them over. I substituted roasted anaheims for Jalapeno peppers and in absense of fresh ginger, used a little powdered and worked out great too. Good flavor.
This was the first thing I have made since starting to be a serious cook that my husband had more of! He kept saying "Go# Dam&" and rated it a 9.8... prior to this my highest was 8.2 :) I did it to a T except used a can of drained diced tomatoes.
Excellent! Spicy and sweet at the same time. I did everything as per the recipe and it turned out beautifully. The only thing I would try next time, is baking the chicken instead of pan frying. I found the chicken to be slightly dry and baking would ensure a juicier result. Thanks for sharing!
I was looking for a recipe with coconut milk because I've never cooked with it before. I'm so glad I found and used this recipe. It was very easy and very delicious; I kept going to the pot to taste the sauce. I couldn't improve the seasoning but I kept tasting it anyway! My husband is lactose intolerant so he wouldn't eat it on the first day so I explained the differences between coconut milk and dairy. He tried it on the second day and loved it. Now he's asking me to make it again! LOL I served it with basmati rice; a delicious combination.
Meh. Chicken was great, put it on rice. Would definitely make that again. I used chili powder instead of cayenne pepper. The sauce was just odd. My husband said he liked it, but it looked awful to me. There's WAY too much coconut milk....I only used about a cup. And used diced tomatoes. It was really spicy as well. I doubt I'll make the sauce again.
good, i was told i tasted like awesome peanut sauce. i added pepper flakes and fish sauce to make if more 'thai-style' and i used rice noodles. also added veggies: broc, cauliflower, bell peppers, carrots, zucchini. pretty darn good
Absolutely wonderful! A nice blend of spices to add a little kick in the pants (so to speak). The perfect entre for guests with a pallet to handle South American cuisine.
When I first saw this recipe I figured it for 5 stars, it would be good as the ingredients just sounded like a great combination. I'm rating it a 3 as it is edible. A lot of salt helped after we began to eat it. It's on the bland side, the spicy tastes barely come through. It's not too expensive to make if you have all the spices on hand. I used top-notch Thai rice to put this recipe on but it didn't help much. Sorry, I prefer to rate dishes highly, I don't rate many but take great care in those that I try and then later rate. And, it's not really Brazilian at all, seemed more Asian but that didn't really come through either.
Other than spice on the chicken there was no taste to the recipe. Thought coconut milk would add some flavour but there was no hint of it at all. A lot of work for such a bland dish. Tempted to delete from my recipe box.
I'm giving this recipe 4 stars from my husband. I prepared this meal especially for him because he likes spicy food. I tried it, but my mouth was burning all night-I am defintely a mild to barely moderate spicy food person! I didn't have jalapenos so I used two serrano chiles instead, and skipped the turmeric since I didn't have any. Like another reviewer I cheated with canned tomatoes, but I don't think that made too much of a difference because it gets cooked anyway...we couldn't really taste the coconut milk and I used it fresh from the nut, but as I said my husband did enjoy it anyway! I would like to try this again, with only a fraction of the cayenne pepper and no jalepenos or chiles for my sensitive taste buds!
It was good but I've had better. I can't imagine using a whole tsp of cayenne. I barely used 1/4 tsp and it had just the right kick. I would make this again. Thanks!
Delicious! I used cilantro because I didn't have any coriander. It definately has a nice flavor layering goping on.
This was absolutely delicious!! I used 8 chicken thighs instead of breasts, just due to personal preference. I had to add a half teaspoon more of each spice to make enough rub to coat the chicken. Really make sure to get that rub on all areas of the chicken as it's just amazing, with a perfect amount of heat. I made exactly as written, only adding about 4-5 good grinds of sea salt to the sauce as it warmed. I served over basmati rice and everyone just loved it. The best part is that this was a very easy recipe, especially for such excellent results. I know I'll be making this again and again because it's truly the type of dish that has that crave-ability factor. Thank you so much for sharing the recipe, Mylin!
Excellent!!! My boyfriend and I loved this recipe. I rubbed the spice mixture on the chicken a few hours before I cooked the dish. I also sliced the chicken into chunks after cooking it and returned it back to the sauce to simmer for about 5 minutes. I think I will add basil at the end next time as advised by another reviewer. Delicious!
I'm not used to cooking with coconut milk...not really a big fan of coconut anyway. I think next time I will try half the milk.
This was a true hit at my house. I changed 2 things because I was feeding it to 2 children. Instead of jalapeno peppers I just put green bell peppers and I did not add the cayenne pepper. I thought that would be too spicy for the kids. I did load it up with ginger, and it gives it that little kick. I also simmered it in coconut milk for a while in low heat. Everyone had seconds. I will add this to my recipe book. Thank you very much.
This recipe needs some love. First off, it is not that spicy. When cooking jalapenos, they lose the majority of their spiciness so that does not add much flavor. I would double, or triple the amount of spices, salt and pepper asked for, add some fresh herbs if you have them(we used chives, sage, and lavender but mint may be interesting), a bit of honey is helpful as well and I would recommend using nonlight coconut milk. It is a promising dish that I hope to perfect in the future!
That was one of the best dishes I have found on here. The only change I made was cutting down the jalapeno's. We have young kids so we cut the amount in half. Still was very spicy and the kids had a hard time with it. But both mommy and daddy absolutely loved it. This is definitely going in our recipe box.
My family loves Mexican and Indian recipes and this was a very good alternative--kind of a combination of the best of both cuisines. I agree with another reviewer--it really is more of a curry, but with it's own unique blend of spices. The only substitution I made was instead of the jalapeno pepper and tomatoes, I used a can of Rotel diced tomatoes with jalepenos. Even the kids enjoyed this one!!!
We really loved this, but I must say, it's an Indian curry, not a South American anything. It did have a bit of a kick to it, so if you can't handle heat, cut back on the cayenne pepper. Serving it with rice really tamed it down. I also thought it served more than 4. We cut the chicken into 1 inch chunks and then divided it into 6 servings and found it to be very filling (with rice). Next time I think I will try using regular coconut milk to get a bit more coconut flavor, and maybe topping it with toasted coconut flakes. And there will definitely be a next time. This was delicious and easy!
I absolutely loved it! It was full of flavor. I added cilantro and zuchini to my recipe, and it was amazing over rice.
I've made this three times now. The first time I didn't have any cayenne pepper, and so I used paprika instead. I cooked everything together all at once, and I added some butter (for the tomatoes), chicken broth, and Backy Eddy spice. I let it simmer with the lid partially off to reduce and thicken the liquid. It turned out great, and was very tasty! The second time I made it, it wasn't as good because I cooked the stuff separately like the recipe says, and I ended up adding the same extra ingredients I did the first time. The third time, I had the cayenne pepper. I tripled the recipe and made it in my slow cooker, after browning the chicken, rubbed with the spices, in coconut oil. Three teaspoons of cayenne pepper was way too much, and it wrecked the whole thing, as it was so hot that I couldn't eat it. I just made it yesterday, and if anyone has any ideas on how to get rid of the hotness from the cayenne pepper, I may be able to salvage it. That's the first and last time I will use cayenne pepper in a recipe.
Wow, was this spicy! For me at least, I'm pretty sensitive to hot and spicy dishes. I should have trusted my instinct to not put all of that cayenne in. If you enjoy spicy things, by all means, try this! Served with brown rice, fresh yellow sweet peppers, and fried plantains ("Tostones", from this site.)
I made this without the jalepeno b/c I'm not too big on spicy. It was awesome. Then, I made it with shrimp over pasta, which was similar in its awesomeness. When I was asked to come up with an appetizer for Thanksgiving dinner, I made the shrimp dish and served it cold with tortilla chips. People liked it so much that they filled up on it before dinner started. Everyone wanted the recipe. Easy to make, really tasty.
smooth, tasty, and deliciously spicy and velvety. I used chicken thighs and legs, added bell peppers and did not use turmeric (I didn't have it). very good!
I love this recipe & have made it 5 or 6 times over the past month! I followed the recipe exactly, but I have since tweaked it & changed a few things to suit my taste. I use "thin cut" chicken breasts from Wal-Mart. Saves you from having to halve them yourself. I also add some bell pepper (I like yellow or orange, it makes it more colorful & "exotic" looking).. To the sauce, I add 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. My sauce is never bland. I mix the seasoning in a ziploc bag, then add the chicken, making sure it gets all over each piece. I then let the chicken marinate for a couple hours in the fridge. I then cook it in olive oil & once all the chicken is done, I pour the sauce into the pan & let it "deglaze" and then I return the chicken to the pan and let it simmer for 15-20 minutes. Instead of coconut milk, you can use almond milk (unsweetened, plain) and add coconut flavoring or a little bit of coconut milk for a subtle coconut flavor. That cuts the fat & calories down significantly. I chop the tomatoes, bell pepper, onion, jalapeno & garlic & add them all at the same time, so the flavors can merry. Once the tomatoes have "stewed", and the onions are done, I add the coconut/almond milk & let it simmer. Then once my chicken's cooked, I add the sauce to the chicken's pan & let it pick up all that flavor & return the chicken to the pan & let it simmer for 15-20 minutes & really get moist and tender. The spices mix in with the sauce, too. Yummy!
This was very, very good. I couldn't follow exactly just because my family doesn't like spicy so I left out the jalapeno and only put a sprinkle of cayenne. We did use a can of diced tomatoes instead of the tomatoes just because I didn't have fresh tomatoes on hand. I could just make the tomato coconut sauce as a soup it was so good. I plan to make this again.
Good. I will make again with some adjustments. I think basil might be a nice touch.
Super yummy! Made this on a whim, and am glad I did. I added the juice of half a lime and left out jalapenos (didn't have any on hand). Also used crushed tomatoes in a can. Husband and kids all loved it. Me too!
I LOVED this! Had it tonight over rice cooked in chicken broth and it was phenom! I had no peppers and no fresh tomato, so I used Rotel, drained, in place of it. Used dried ginger because I didn't have fresh... And looking at the recipe, I'm just now realizing that I forgot the parsley! Oh well, I'll use it next time, and there WILL be a next time. This was pretty spicy, but nicely balanced by the flavor of the coconut milk.
My new all time favorite recipe! My family doesn't like things too spicy, so I used 1/2 the cayenne and 1/8 of the jalepeno. It was the perfect blend of sweet and not too spicy, just enough. I am sharing it with all my friends.
The sauce on this dish is awesome. I made some changes. I didn't use chicken, used coconut oil instead of olive oil, and cilantro instead of parsley. Instead of chicken, I sauteed red bell pepper, carrots, and cabbage. I used 2 cans of coconut milk. Once the sauce was finished, I spooned it over already cooked chicken. Awesome!
One of our favorite meals, adjust the jalapenos to change how spicy it is
Didn't like this at all. I did use lite coconut milk, but it has the same flavor as regular coconut milk. I also did not garnish with the parsley since my husband and I are not fond of parsley. The chicken itself was too spicy, and we like hot, and the sauce was bland at best. With all the wonderful ingredients in this I expected MUCH better. Will not be making this again.
This recipe was really good. It's not hurting in flavor in anyway. I used canned diced tomatoes (not drained) and reudced that. I agree with some other reviewers that the sauce was really bland. I think next time I will try real coconut milk, not lite. I added sugar and salt to taste in order to enhance the flavor of the sauce. Also, the salt and pepper in the chicken seasoning is very important. I found it too be a little spicy, but definately not intolerable. Will definately make again!
I made this for my husband and me and it was delicious served over brown rice. Since we cannot handle too much spice, I only used one jalapeno and skipped the turmeric (didn't have any) and it turned out great.
okay. When I came across this recipe, my eyes lit up with excitement. I love all the ingredients, and would even nominate myself to be president of the coconut milk fan club. That being said, when I made it, I was really disappointed! It IS incredibly spicy, which I find to be a positive, but something was just off. I used canned tomatoes, reserving the liquid just in case, and when it came time to serve, I did add some of the tomato juice for a little more tomato-ey flavor. That could have been this dishes ( and my ) downfall. I will still give it three stars for the recipe itself as I think its fabulous!
My husband and I loved this recipe! I subbed fresh corriander for the parsley and added the chicken back into the sauce to suck up all that coconut taste. YUM.
Pretty good- very spicy. I cut the chicken up into bite size pieces. I didn't have any coriander so I substituted dried basil. Next time I would cut back on the cayenne by half, it overpowered some of the other flavors. I also added salt and pepper and thought the dish was very flavorful. I served with Brazilian White Rice (also from this website) and it complimented the dish well.
Great flavor. My better looking half doesn't eat curry, I do. Though this is not curry it's as close as I get to have at home. She liked it, I loved it. Will definitely make this again.
Fantastic recipe! Didn't take long to make. I served my chicken with small, red, organic potatoes. I boiled them briefly and then pan fried them in the left over spice and olive oil from the chicken! When it was plated, it actually looked like the shape of Sourh America! Kudos!
I was very excited at how robust all the flavors made this recipe sound, but this recipe was by far, not at all what it's cracked up to be. Everyone raved about how great the sauce was, but that was most horrific (very bland) part to me.I will never make this again. Do yourself a favor and keep looking for a great recipe, cuz this ain't it.
This is one of our favorite dishes. I cube the chicken to make it easier to eat. Also, fresh coconut milk is much thicker. You have to shred coconut and extract the milk in water.
Very spicy, but good. I served it over brown rice and used canned diced tomatoes instead of fresh. I also let the chicken simmer in the coconut milk sauce for about 10-15 min. before I served it.
This recipes was different, but very good. I cheated and used canned tomatoes, but it was still excellent. I served the chicken over basmati rice and it was a healthy, hearty meal.
Though this dish takes a little time to prepare, it is AMAZING. Spicy and delicious with the coconut milk. Add a little rice on the side and your guests will gobble this up. It's my favorite recipe I've found on this site!
Kitchen did smell good, but no flavor and I left the seeds in my jalepenos and added a tad more spice. I'm from Houston, and well like it spicy and more flavor....I'd add more spice, but will not repeat the recipe.
This was wonderful! I used cilantro instead of the parsley, though. Next time I make it I'll cube the chicken instead of leaving the breasts whole. Made a double batch, froze the 2nd serving. First time I served it with brown rice, 2nd time was with whole wheat angel hair - was delicious both times. A definite keeper!
I wish I could give it 4.5. Very good! I served it over coconut rice that I'd added pineapple tidbits to, a nice contrast to the spice.
Very delicious! Next time I will omit the jalapenio completely, it covered up too much of the coconut.
I like the strong spices in this dish and the coconut milk complementing them. Very simple but yet tasty dish that is good enough for company! Thank you for the recipe!
This was really good. Would definately make again. Served over brown rice and even picky husband thought it was good. I'm emailing it to my son, so he can fix it for his girlfriend.
YUM!! A real keeper! Tried VERY hard to follow recipe exactly but did a few substitutions. Used 2 breasts in chunks, no turmeric so 1/2 tsp curry instead, 1 jalapeno, diced canned tomato instead of fresh(no juice), canola instead of olive oil, found I had coconut cream instead of milk so diluted 4 TBSP with 1 2/3 cups water and skimmed milk. Added chicken back to veggies for about 10 min. and mixed all with coconut milk to simmer a while. Used the full amount of spices and shook the chicken chunks in a bag to coat leaving them sit for about 20 min. Garnished with cilantro instead of parsley. Spicy but with rice PERFECT!
The key to the bland sauce is SALT. It most certainly needs it to bring out all the flavours. I also cut back on the cayenne, as I was serving this to my kids. I only used a 1/4 tsp. I served this with diced and roasted sweet potatoes. The combination was outstanding, with some of the sauce drizzled over the potatoes. I had the leftovers for lunch today...and it was even better. This will be going into my recipe box for sure.
Thanks for this wonderful recipe! I also thought I found the best chicken recipe but this one is definitely one of the best. It's also very simple and relatively fast done. I would also go for the rice instead of pasta. Enjoy!
Pretty darn good! I did some alterations, per other reviews. Cut chicken into cubes, halved the cumin and cayenne and added some chicken base when adding salt didn't work. Family loved it. Will definitely make again...
I LOVE this recipe - except it is definitely missing salt. I usually put in aprox. 1 tsp and reduce the cayenne by at least half if I'm having guests who are weary of spicy-hot food. Got lots of raves from many different folks. Wonderful aroma!
With the exotic ingredients that made up this recipe, I was expecting a much more flavorful meal. I was very disappointed in the bland flavor of the sauce. The chicken was good, and very spicy, although I added a tiny bit more cayenne. I probably will never cook this again, as I have found MANY recipes on this website that are much better!
Way too spicy for my family. I even tried to top it with sour cream to cool it off. Nothing was going to fix that mess. We ended up going to Applebee's.
This is the second time that I have made this dish. The first time it was WAY too hot but I thought with a few changes I could get a dish that everyone could enjoy. I did not have Turmeric or fresh ginger. I omitted the turmeric and used powdered ginger. I completely omitted the cayenne since my Cumin is hot enough. I also stirred in a small can of crushed pineapple and used mild Rotel for the tomatoes. I also omitted the Jalepenos. Served over rice with a garnish of Cilantro it turned out edible & delicious for this family of Minnesotans. Thanks!
Just ok....the chicken had great flavor, but the sauce was very bland, I even added fresh basil and fresh parsley. I used canned tomatoes drained. Maybe more garlic would have helped. I let the chicken simmer for about 10-15 minutes also
Wonderful! I left out jalepenos and reduced cayenne pepper because I have kiddos, but otherwise kept it the same.
LOVE THIS SO MUCH! I have now made this many times and the following is my advice for changes. The first time I made it, it was fabulous, second time not so much...only because i didn't have minced ginger (used powdered...yuck), and ran out of garlic cloves...used powdered...yuck! SO...USE FRESH ingredients! I also used a large can of diced tomatoes NOT DRAINED instead of fresh and the result was a fantastic, plentiful sauce! Instead of jalepenos I used a few pinches of crushed chili flakes...easier to monitor the amount of spiciness. I also cut down the cayenne by about half. Remember to salt the chicken before hand and a add some splashes in the sauce...simmer chicken in it for 15 mins...served with COCONUT RICE...very very good.
