Curried Coconut Chicken

HELPFUL TIPS AFTER READING ALL THE REVIEWS: UPDATED If you've never had an Indian type cuisine, this is a GREAT one to start with because you can't screw it up! The hardest part is just finding these items at the store if it's your 1st time. Know you have to buy sweetened coconut milk, not the unsweetened kind & "lite coconut milk" for those weight watchers works well too! When I add the stewed tomatoes, I use my spatula and cut them into smaller pieces. Who wants a big chunk & who wants to end up w/nothing? I find cooking it uncovered is your best bet unless you want it simmering FOREVER. Uncovered at a steady med. will still takes 50-60 before the sauce thickens. Any rice goes well with this, so just choose the kind you like. I also only use 2 chicken breasts (1 pound), but keep all the other amounts since this is just for a family of 3. If I used 2lbs, I'd definitely have to use more sauce if cooking uncovered. Note: Expect your house to smell like curry 24hrs after you fix this (in case some of you have company coming over the next day). We have this regularly, so I know!!! ;) This is truly the best!

My husband said this recipe was restaurant quality...I used 1 TBS. of garlic, partially drained the tomatoes, added 2 cubed red potatoes and sprinkled in some red pepper flakes to make it more spicy. I'll make this one again!

Amazing!!!! When I saw how much curry powder I was putting in I have to admit I was a lil worried but the 1st time I make someone else's recipe I follow it to the T before making any changes. This is awesome just the way it is written!! Great flavor!!! My husband loved it and my mom asked for the recipe! Thank you!!!

This recipe is definately a 5, no matter how you "tweek" it according to personal taste. I used 1 Tbsp red curry paste sauted in the oil with 1 large dice onion and 2 cloves garlic,4 pieces fresh lemon grass, @ 1 tbsp fresh basil. Added the chicken, 3 large diced potato, several baby carrots cut on diganal, 1/2 can leftover tomatoes and 1/2 half can leftover tomato paste and 1 and 1/2 can leftover coconut milk. IT WAS THE BOMB! Much better than our local Thai restaurant, served with Thai Cucumber Salad made with sesame seeds instead of peanuts. Curry served over Jasmine rice. Possibly the best dinner I've made and my profession is a cook!

I’ve made this dish for years and it’s terrific as written. Gradually I’ve made it my own with the follow

I did not care for this. It tasted like canned tomato soup with milk and curry. Leave out the can of tomato sauce! I had to add red curry paste, fish sauce and sweet chili sauce. This won't stay on my recipe list.

This is my second comment on this recipe - still love it, it has become a staple dinner for us. I made it yesterday and did two things differently: (1) I used diced pork instead of chicken, and (2) I added frozen peas. I LOVED how the pork changed the flavor, and the peas were excellent. Enjoy! --------------------- Original Comment: WOW! This recipe was fabulous! I loved the tomatoes in it -- I used whole stewed tomatoes vs diced. It was a little on the sweet side, so next time I'll probably 1/2 the sugar, but otherwise this dish was perfect! My kids, 8 & 11, wanted seconds, and with my 8yr old, that's saying a lot!! Good job!

Loved it! After 2 hours of simmering, it was still runny, so just before serving, I mixed one tablespoon of cornstarch with about 2T. cold water, then added it to the sauce and boiled for one minute. It was just right. I also added cashews and it was delicious.

I followed this recipe's ingredients exactly except for reducing the sugar to 2T. I followed this method: Dry-fry the curry (added a few cumin seeds whole) until fragrant. Add oil and simmer. Add onions and garlic, simmer until browning. Add chicken and brown. Then add the rest of the ingredients. I had to admit I was skeptical about the thinness of the sauce, and I wasn't impressed with the flavor at first. After an hour of UNCOVERED simmering, the sauce was amazingly thick, and so rich I could hardly stand it! This will be my permanent coconut chicken recipe. I will not go looking for another one!!!

Have been making this dish for quite a while now about twice a month and thought I would share my preferences. I use Goya brand coconut milk; it just tastes better than other brands I have used. I also use Hunt's fire roasted diced tomatoes. Let the onion and garlic mix cook on a lower temp for about 10 minutes to infuse flavor. Also, mine takes just about 2 1/2 hours to simmer on low before it's ready. Try putting a small handful of golden raisins on top of the dish once plated. They really add a lot of texture and a subtle fruity taste to this dish. Hope you enjoy it as much as we do!

Excellent every time I make it, at least once a month! Sometimes I use tomato paste if I don't have sauce and I often make it in the crockpot which combines all the flavors just perfectly! Serve with orange slices.

Adding jalepenos and using low fat coconut milk made this recipe much better.

I made this dish again this week for a son who was visiting from out of town. Still delicious, but beware if you're planning to increase the amount of curry powder you use in your recipe; all curry powders are not the same. I used the same amount this time but a different brand, and the curry was much stronger. Enjoy! Original Review: I've tried several recipes from this site, but this is the first one I liked well enough to review. It was wonderful from start to finish. From the moment the oil and curry began to heat, my husband and son began pestering me about when it would be ready. The aroma alone drove them crazy. And when the meal was over, my son declared it was so good, he could eat till he made himself sick. My husband seconded that opinion. I made a few small changes, some on purpose, some by accident. First I doubled everything but the tomato sauce so i would have leftovers. Also, I added about 1/2 tsp each of paprika and ground red pepper for a little spicy kick. I simmered it, uncovered, over a low heat for about 2 hours and it thickened perfectly. And just before it finished cooking, I added 1/2 cup shredded coconut. Those are things I did on purpose. I accidently tripled, rather than doubled, the curry powder (misread the recipe - should have worn my glasses), but it didn't hurt a thing. There were no complaints of blandness! It was so easy and my family loved it. The vote was unanimous, this one will make a return appearance at our table.

This was really marvelous! One of the best recipes I've found on this site. At first glance, this dish seemed a tad sweet--stewed tomatoes and sugar. In my version, I upped the onion and garlic, decreased the sugar to 1 TB, and eliminated the tomato sauce (but used the stewed tomatoes and juice). I also added about 1 tsp ground ginger (would have used fresh but didn't have any), a handful of golden raisins, and a big pinch of cayenne. What a delightful interplay of spicy, sweet, and creamy smooth. Served with basmati rice. (Be careful of using elderly curry powder with this dish. It needs to be bright.)

I thought this was wonderful!! I used everything called for in the recipe, just added mushrooms and corn. I did add waaaay more curry and sugar than the recipe called for, but that's what suited our taste. Made me think I was a world class chef, it tasted so good! I told my husband, "See, if we would have gone out to eat tonight, this would have easily cost us $30!". Great recipe that doesn't take too long to make and it tastes great!

THANK YOU, Roma, for one of the simplest, easiest, most delicious recipes I've ever inherited or found! This is amaaaazing and delicious and had my boyfriend thanking me for days. TIP: I first made it without the tomatoes since I was out, and cooked the chicken all the way through. It ended up overcooked and rubbery. Might be the high altitude I live in, or the electric stovetop set a bit too high. I also simmered it covered, which will take away juices. The 2nd time, I only browned the chicken in the curry, oil, onion, garlic sauce. Then added the coconut milk, tomato sauce & tomatoes & simmered UNCOVERED. At about 30-40 mins, the chicken was cooked, tender, juicy, and you could pull it apart with a fork. Just a tip for anyone maybe new to cooking chicken or meat or just cooking. This recipe is HANDS DOWN DELICIOUS.

This was delicious just the way it is. I followed directions perfectly and it made enough for 2 dinners! My husband and myself along with our two daughters (ages 2.5 and 4) both loved it! Served with some flat pita bread because it made a lot of sauce! Delicious.

I'm a newbie cook, but love exotic dishes that are usually too complicated for me to attempt. This is the BEST curry recipe for a beginner and it taste SO AMAZING! After reading reviews, I opted for 4 chicken breasts, an extra tablespoon of curry powder, substituted tomato sauce with tomato paste (A MUST), used UNsweetened coconut milk and half the amount of sugar. I also added a stalk of celery finely chopped and 1/2 yellow bell pepper after the chicken. Then once the milk and tomatoes were put in, I added a couple dashes of cinnamon, chili powder, cumin and a lil red pepper flakes. The 3 biggest complaints I read was that it's too sweet, too bland &/or not thick enough. Follow above and you won't have any of those problems! My boyfriend says it's one of my best dishes yet. Enjoy!

Delicious!

This is a beginner curry to make. It's easy and the taste will please most everyone. I used Penzey's sweet curry powder and it was wonderful, even my 3 year old liked it. I did have to simmmer it uncovered to get the sauce to thicken up.

We really enjoyed this dish. I read the reviews and used the tomato paste and curry paste with red pepper (we like it hot). I also added crushed cashews, and I think that was one of the best parts of the dish. I also added portobella sliced mushrooms and they were delicious with the rest of the ingredients! Thanks!

This is wonderful! We had it the first night, and the next day all I could think about was having the leftovers for dinner. I followed the prep directions of the first reviewer - cook the curry spice for five min., then the onion until translucent, about ten min. I know a lady from India, and I remember her telling me to cook the onions slowly, and not to brown them like we do for American food. This is an amazing recipe, company worthy! Thank you Roma!

Good curry recipe. I've had better curries but I guess the final result highly depends on the quality of the curry powder!

Oh yes! This is a truly lovely curry and so little work. I have made a more complicated curry from this site before but I think I actually enjoyed this one better. I followed the recipe pretty closely, except for a few changes: a little less tomato puree and only 2 tbs sugar as the sauce was quite sweet from the coconut milk already. When I put everything in I tasted it and thought it was pretty good. Then I kept coming back to it during the 45 minute simmering time and couldn't believe how it was getting more and more amazing as the flavours were coming together. The end result was delicious. Served it with white+wild rice mix, I wish I had naan bread to mop the sauce. Yumm! UPDATE: I have tried this with some chopped cashew nuts added to the sauce for variety and it worked very nicely.

OK--so I doubled (maybe a bit less) the homemade curry mix (2 tsp grd tumeric, 1 tsp grnd cumin,1 tsp grd coriander, 1/2 tsp cayenne, 1/2 tsp grd ginger or several tblsp fresh ginger like 4 tblsp, 1/2 tsp, salt 1/4 tsp grd cloves, and 1/4 tsp grd nutmeg.

Very good! My family loved it, next time I will omit that extra sugar at the end because it came out to sweet.

I did not like this recipe at all. It had way too much liquid and a very bland taste.

This smelled amazing while it was simmering and we were looking forward to our dinner. We were very disappointed in the final flavor. It was pretty bland or flat, with no depth to the flavors. I even used some extra curry based on suggestions, and 'cooked' it as directed. After tasting it, I added some Garam Masala powder, and some red curry paste I had on hand. This improved things quite a bit.

I've made this recipe twice now. The first time I used red curry paste (because that's all I had) and the second time I used curry powder, like the recipe called for. The recipe had much more flavor when I used the curry paste, so that's how I will continue make it in the future. Be warned though - in equal quantities, curry paste is much spicier! Other changes/substitions - light coconut milk, splenda instead of sugar, and doubled the onion content (just because I REALLY like onions). Served over jasmine rice, this was a great meal. Thanks!

WAY too much sugar and liquid. I had to thicken the sauce and it helped a little, but the sweetness was overwhelming and neither my husband or I ate much of it. We are very enthusiastic lovers of indian food and this recipe was very unauthentic and disappointing. Will not make again, at least not with adding more spices, reducing the liquid, and omitting the sugar.

This recipe was fantastic. For all of you on the go, I put it all in the crockpot and made some rice. I`ll definitly make it again.

I am eatting this as we speak. My husband is not really fond of meals like this but he loves it too. I changed it a little. For one, I cooked it in my crockpot on low for 5 hours (after browning the chicken). Added one whole sweet onion, added 6 green onions and some crushed chili peppers. I left out the tomato sauce. This dish is awesome and even my two year old loves it!!

I didn't think this was going to be as wonderful as it was! I'm used to grinding tons of spices to make an Indian dish, but this was warm and comforting and delish! I added some red pepper flakes because we like it spicy, and removed the lid the last ten minutes to thicken the sauce. We served this with a cucumber raita and naan bread and basmati rice. yum! Thanks for the recipe.

Very tasty with some additional tweaking. I omitted the tomato sauce and sugar, and drained the tomatoes before adding them. Furthermore, to spice it up a bit, I added a little extra cumin, cardamom, cayenne pepper, and fresh lime juice. Served with chopped cilantro over rice. I think next time I may try making it with "light" coconut milk so I don't need to feel so guilty about eating it!

This was very good and easy to make. I always try to make the recipe the first time exactly as stated, but I only had a pound of chicken breast. I made it with that and it was perfect. I liked having more sauce to coat my rice. I never had a problem with it not getting thick like some others. In my opinion, this is a milder/sweeter curry recipe (but i used a sweet smokey curry powder). Shop around for diff. curry powders it's fun to taste the differences and experiment with them.

My husband and I really enjoyed this. The only change I made was to add a can of chickpeas. Delicious! We will be making this again.

Very disappointing. It tasted like chicken in a ketchup sauce. I have made many, many curries, and never had a result like this. This wont get made again.

Excellent!! Two changes, one small, one not so. I used canned tomatoes only, because I did not have tomato sauce in the house, and I added lots and lots of cilantro - which is an either love it or hate it item and I am in the first group.

This is delicious! Thank you ROMA for the recipe I've been wanting for years after having in a Thai restaurant! My boyfriend and I made this together, using chicken thighs instead of breasts because we really wanted the meat to remain moist. We used a mixture of curries, including Penzy's sweet curry (yum), red curry paste, and a curry powder that I got at an Indian store. We added two minced serrano's for added heat. Chaokoh coconut milk was the PERFECT product for this-nice and thick and I highly recommend it. We drained the tomatoes, added a pinch of lemongrass, only 2 tablespoons of sugar, and simmered uncovered for less than thirty minutes and it was perfectly thick, lucious, and creamy. Even though we used all the tomato products (minus the drained liquid), this did not have a strong tomato flavor or even a red color. It was a golden orange- probably because most of our curry was the yellow variety. Served with Indian jeera rice (which includes cumin seed) and a cold chick pea and cucumber salad. You deserve all five stars for sure! Can't wait to eat the leftovers and make again! Now- to everyone who had disappointing results I just want to say how important it is to use high quality ingredients- especially the curry mixture and coconut milk. The spice is such a dominant flavor in the dish that a substandard mixture could very well ruin it. It's hard to end with a quality dish if you don't start with quality ingredients.

Very, very good recipe. I read other reviewers suggestions and made a paste out of the curry powder and added it to the oil to cook before adding the onions and garlic. I believe this really made a difference in the final product. Next time I would definitely add an extra can of stewed tomatoes and a little more tomato sauce. Overall very delicious over a bed of Basmati rice.

This recipe turned out great, but I made a few modfications. Increased the curry to 3 T, used a whole onion, and decreased the sugar to 1.5 T. In addition, I added 1 C chopped carrots with the coconut milk. Also recommend salting to taste once everything is simmering... I added 1/4 tsp. to the recipe. Well definitely make again!

Wonderful! I used curry paste (add extra tbsp) and cooked in oil for 5 min to as suggested. I left out the tomato sauce & drained the stewed tomatoes. I also added broccoli, & julienned carrots/zucchini 15 before serving. Perfect!

I was disappointed in this recipe... Maybe I was looking for something more authentic, but the flavor was really lacking. If you do make it, here are a few suggestions: It needs WAY more curry, maybe double or triple the amount, don't add the sugar (coconut milk is already sweet enough), add 1-2 tbsp ea. of coriander, turmeric, and cayenne pepper (optional). I used yellow curry (better, in my opinion), and will probably omit both the tomatoes and sauce next time and add veggies.

This recipe was pretty good. I wasn't too sure about the coconut milk but you didn't even know it was in it once the final product was finished. I think I might add more tomatoes to it next time. Overall pretty good and well received with my kids.

Great recipe, cheat to make. 40 minutes is enough time to simmer. Make sure you do a strong simmer not a rice simmer. Mild bubbling at Medium low for 40 minutes does the trick. Your house will smell like curry for a few days regardless of how many febreeze bottles you use. Next time I plan on putting in some Spinach or Peas. Make sure you use the whole onion and a little extra oil (2 - 2.5 Tbsp).

I followed the recipe exactly, but this had a really strange taste and was not very good. DH and I did not enjoy this at all. Sorry.

This was my first time using powder curry so I was a bit nervous. However it turned out GREAT! I made it mostly according to the recipe excluding the onions (not a fan) and using the Taste of Thai lite coconut milk. It did not have a strong coconut flavor that one might expect. You could not even tell it had coconut milk in it. But I do believe it added a richness that my fiance and I really enjoyed. I paired it with white jasmine rice and the naan recipe from this site which was amazing as well. It does take awhile to get thick (about an hour on simmer) but it's worth it because the chicken was so tender! Give it a try! You won't be disappointed!

Yummy! Added a bit more curry powder, some cayenne pepper, less sugar. Sauce was soupy, next time will simmer with no cover. Had over saffron rice. Left overs of the Curried Coconut Chicken were eaten over egg noodles and were fabulous! Had a nice fresh green salad and garlic bread on the side. Wow!

This was yummy! I made it for company and everyone loved it. My son even had leftovers for breakfast the next day, LOL! I served it over jasmine rice. You gotta try this recipe!!

Very good base recipe for what I wanted. I actually mangled it quite a bit by adding sliced mushrooms, carrots, and some cauliflower. I left out the tomato sauce because I was afraid it would be tomatoey. I used Madras curry hoping that it would be quite spicy, but it wasn't. Maybe adding more? The coconut milk was probably the culprit, although it added excellent flavor. Highly recommend this as a springboard to culinary creativity.

Simple, wonderful recipe! I found no need for the 3 Tbs of sugar, so I omitted that. I added cauliflower, green pepper, and snow peas as well!

Very good, tasty recipe and super easy to make. I would drain the tomatoes and I did thicken it up a bit with cornstarch as well.

Very disappointed. This is NOT the same Curry Chicken you get in Restaurants. I was looking for the Golden Yellow Sauce. This one is reddish pink. And I've never had Curry Chicken with tomato's in it. So if you want the traditional curry chicken this one is not it.

Loved this one! I followed the recipe to the letter and it did not disappoint. It was just what I was looking for. I wouldn't change a thing. My only "complaint" is that my house smelled of curry for several days afterward--ha! Will make this one again.

Best curry ive ever tasted! ive used the suggestion and fried first curry paste with onions and garlic and it made curry taste just amazing! cant wait for my friends and relatives to try it!thanks for sharing the recipe!

could use a bit more spice

This is excellent. I used tomato paste mixed with water instead of tomato sauce, and added cumin, ground cloves and turmeric along with some frozen peas, and an extra tablespoon of sugar. All my boyfriend kept saying was, "Delicious. Absolutely delicious!" and then practically licked his plate clean! This was easy to make and very flavorful, and I will definitely make it again soon.

I was highly disappointed with this recipe. I followed the directions exactly and got a dish that tasted more like tomatoes and chicken than coconut curry. I've made several different types of curry and I probably should have noticed how much more tomatoes this recipe calls for compared to others, but it should not be called 'curried coconut chicken'.

Wonderful! My changes included more greens (bok choy, and green onions rather than regular onions. I doubled the curry powder (Oriental curry, which is a bit more spicy) Splenda instead of regular sugar. More options to play with--napa cabbage, broccoli, etc.

This was mmmmmm good! My friend brought us some curry paste from Bangkok and we wanted to use it. So the only thing we did differently was use the paste instead of curry powder. Even my two year old gobbled it up!!! We served it over rice and couldn't wait to eat left overs!

Absolutely yummy! This was so delicious, we were fighting for the last serving. I added sliced carrots and some ground cloves. I also omitted the tomato sauce. I am very picky - If I like it, you know it's a hit!

I have made this recipe again and again and it's good every time. I leave the tomato sauce and sugar out and add a little more curry powder. It's very good and my husband loves it!

I made this according to instructions (but doubled the sauce) and it was awesome!!!

oh-my-word! this has shown me that for sure we do not like curry in my house. I had leftover coconut milk I wanted to use up from another recipe and ecided to be adventurous tonight. poor choice on my part - this is absolutely awful! to make things worse, i think my house is going to smell like curry forever. fans going, windows open, and staying out of the kitchen for the next several hours for sure!

Now I changed up the recipe a little but it came out AMAZING! I cut out the tomatoe sauce and only put about 1/3 of the diced tomatoes and about 1/3 of the coconut milk so it wouldn't be too soupy. I cut out the sugar but instead I added sweetened coconut slivers (you can find them next to the chocolate chips in the bakers section). I also used olive oil instead of vege oil. Good over rice!

Yum! Truly unique taste...curry with sweet tropics...My husband even liked it and he hates tomatoes!

This recipe is REALLY REALLY good! The flavors all together are amazing. I used fresh tomatoes instead of canned. I did feel that it lacked flavor which is why I added a little bit of cayenne which made it perfect! Thanks a lot for this recipe.

This was surprisingly great. I'm not usually a fan of curry, but DH has been requesting more Thai-like recipes so I thought the pairing of coconut milk and curry would satisfy him. The recipe is very easy to make. I didn't have to alter a thing and it came out great. Even my 11 year old liked it. We paired it with brown rice and it was a perfect meal. Thank you for the keeper recipe!!

This was really delicious. Maybe next time leave out the tomato sauce. Hubby did not like. Left house smelling like Indian curry for days.

Wow! Thank you so much. This is really close to one of my favorite dishes, chicken tikka masala. It was sooo simple and didn't require many ingredients or steps. I used a sweet curry powder and assume the results you get depend on what kind of curry you use. I did find it a bit sweet and tomatoey and it needed to be balanced a bit with some spice. I threw in some red chile flakes to taste and about 1/4 to 1/2 tsp garam masala and it was the best thing ever. Next time I will definately double this. I stole my husbands leftovers 'cause I couldn't get enough.

My family is used to Thai style curry and have never had an Indian style curry dish before. One comment I must make is I guess from frying the curry (which is really interesting) my house and my hands smelled like curry for two days! I really liked this dish. My six year old liked it but my husband and three year old were on the fence about it having not eaten a dish like this before. Some changes made thanks to other reviewers, I cut the sugar to one tablespoon as I don't like sweet main dishes, no tomatoe sauce at all, and I strained the stewed tomatoes removing most of the juice. I also added freshly grated ginger with the 4 cloves of garlic which I sauteed in peanut oil. In addition I added cayenne pepper, paprika and I thought it needed some tang so I added the juice of one lime and topped with green onions. Thanks for the recipe. Delicious.

Very good and just what I was hankering for. After reading the reviews, I left out the tomato sauce as I prefer a more true coconut curry flavor. I would NOT skimp on full-fat coconut milk on this, I'm sure the flavour would get lost with light. I used full fat and it was amazing. Only other changes I made were adding an extra tsp. of salt to bring out the flavours, and included a chopped red pepper. We served on rice. Husband loved it, and we'll definitely make again.

Loved this! It was simple and tasty, even the curry skeptics loved it! I just did what some other reviewers did and I cut the tomato sauce and diced tomatoes in half as well as the sugar. I added some chili pepper flakes for extra heat. Thanks for adding variety into our menu!!

Great recipe! Big hit with my family and friends. I have tweaked it a bit and added some things. I add peas, carrots, red peppers and carrots. I also add a dash of cinnimon and a a large pinch of red pepper flakes for some spice.

This is delicious even using a "lite" coconut milk, only 1/2 tsp salt & pepper and only 2 TBSP sugar. I served over Saffron rice and added carrot slices, yellow & green peppers. I did not think it was neccesary to simmer as long as recipe stated (I didn't want my veggies and chicken overcooked) so I left lid off and only simmered about 10 miin. Which resulted in about 3 cups of (thin) broth to spoon over our rice. YUM!Moist chicken, flavorful broth, and veggies with a lightly spicy kick... will make this one over and over, again. Thank you, for sharing!

This dish is great! My boyfriend took a "break" from eating because he was full, then went back for more. I did add a few more spices since we like to assault our taste buds with a burst of flavor. Along with curry powder I added 1tsp cumin, 1tsp graham masala, 1tsp tumeric, and 1tsp ground coriander. I made saffron rice to go with it...soooo good :)

I really liked this, but it had to cook longer than the recipe called for to get to a consistency that I wanted. This was even better the next day.

NOT what I had in mind. I was worried about the tomatoes in chicken curry, and I was right. It tasted more like chicken curry soup. It also needed almost twice the salt. I probably either wont make this again, or change it big time.

This was way bland.

Absolutely delicous! So easy and the flavors come together so much better than they read in the recipe. I did not have coconut milk but used the creamed coconut (the block - not the sweetened cream of coconut!) and added water to make up to 14 oz. This dish reminded me of a butter chicken dish I had tried at a local Indian restaurant. Will definately make again.

I'm forced to give this recipe one star only because it won't post my review without one. I followed this recipe to the "T" and my family and I were disappointed. I love Indian food and frequent many Indian restaurants. This recipe was way too sweet and had an odd flavor. I wouldn't recommend it.

I followed the recipe exactly but found this to be too sweet and lacking something. Used a jar of yellow curry powder (Morton & Bassett) and cooked the curry as written. Maybe my curry powder was the problem.

Fantastic. I like the rec. to cut the tomatos up but really you need two cans (drain 1 can of liquid) of it for 2 lbs. meat. Also it would have been helpful to reserve at least 1/4 cup of liquid to add cornstarch to for thickener. The long simmering time could be shortened by 15 min. this way.

I would use this recipe unaltered to introduce people to curry or altered as a base recipe for a fantastic curry.. I believe this would have been very bland if I had stuck to the recipe. I added twice as much curry, some cumin, chili powder and a few dashes of cinnamon. After all of my adjustments it tasted really fantastic and had a full on curry flavor.

Too sweet!

This was a fabulous dish, that was super easy to make. However, it took me two weeks to get the curry smell out of my house. I finally had to paint my home, wipe down cabinets with bleach and steam clean the carpets. Great meal, but caused a LOT of housework to removed the smell. I loved the meal, but not worth all the housework :)

I had to make some changes to make this to my liking. I added a good bit more curry powder, and only put in 2 tbsp. of sugar. I don't think it even needs that much. I also think there is too much tomato sauce i it and would use less if I made it again. Initially it was pretty soupy, so I simmered it without a cover to thicken it, and it was fine after that.

Very good recipe, but like others said the sauce is a little runny. I added red chili pepper flakes to kick up the heat and also added 4 red potatoes cut into 1 inch cubes. Next time I will allow it to cook all day in a crock pot!

I made this last night for dinner and everyone who tried it was very disappointed. It tasted like spicy tomato soup with milk, yuck! Won't be making this again.

Couldn't eat this as written tasted like tomato soup. Doctored it up with fish sauce, ginger, lemon grass and like to make it edible.

Thank you for your recipe. It was tasty! I threw all the ingredients in a crock pot with a few substitutions and additions. I didn't have stewed chopped tomatoes, so I threw in a can of rotel. I also had one pound of cooked chopped chicken, so I put in one pound instead of two pounds of chicken and added potatoes and carrots to the mix. I also added more salt and threw some broccoli in for the last 30 minutes and it turned out great!

I simmered it for about an hour to reduce the liquids. I think that's why it turned so red from the tomatoes. It was still very good. And yes, the house still smells of curry 3 days later. :)

Yum! My husband rates this as one of his top favorite dishes, especially when served with Thai cucumber salad. I used 2 Tbs of curry powder, as called for, but added a bit of curry paste for additional heat and flavor. As another reviewer stated, 6 chicken breast halves is the perfect amount of meat for the sauce.

We really enjoyed this dish. Following other reviewers advice I omitted the tomato sauce and sugar, and drained the stewed tomatoes. I simmered this for about an hour and served it over jasmine rice. I doubled the curry and added red pepper flakes and cayenne to suit our tastes for spicy Indian food. The coconut flavor was not very pronounced although I added shredded coconut. The only remedy for this may be to add fresh raw coconut, but not sure I'm willing to go to the trouble. Overall, this is delicious, and I will make often - even for entertaining. Thanks!

Dont bother great smell but no taste

The entire time this was cooking, my husband kept insisting he wouldn't like it and asking that I make him a sandwich for dinner instead. He tried one bite after it was done and LOVED it. I'm not a stranger to curry, so I wasn't scared, but I thought it was great too. I followed the recipe just as written except that I simmered it for about two hours over medium-low heat. The sauce was nice and thick, and the chicken just fell apart - it was SO good. I'll definitely be making this again.

This was fantastic. A little too sweet if anything, next time a little less sugar. We diced up a mid/small zucchini and squash and served over rice. Can't wait to make again!

This turned out pretty poorly. The smell was unappealing. The chicken was moist but the ratios seem to be off. I wouldn't make this again.

this was a really good recipie. i ended up adding some cilantro cuz i had it on hand. definitely will make it again