Curried Chicken Thighs

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I liked it. It was easy to make, but I found that I needed to add extra salt for flavor. The broc came out a little mushy, but that was my fault. I really thought it was a great dish.

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This is the best Thai curry I ever found. If you want a lighter taste, use white chicken meat and less curry powder. If you like stronger deep flavors (like I do, use the dark meat, add bamboo shoots, some chopped red chili, add coriander powder and thai squash (no broc.

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I found the amount of curry powder to be about twice as much as needed. This is not a recipe my family asked me to keep.

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Wonderful meal and leftovers are just as good. I like my broccoli a little more crisp, so I think I will add that ingredient a little later next time.

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I used skinless, boneless thighs, and frozen mixed veggies, mostly cauliflower, broccoli, and carrots. It was great! Fast, easy, and spicy! This recipe will definitely make the list.

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My tastebuds went wild over this! A big hit with the family!

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made this recepie it came out very good .. the second time i tried it i did not have cream but did have a can of coconut milk and Wow! it came out soooo delicious ...you must try it and add a llil mote cayenne it is great!

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I had to make a few alterations based on what I had on hand and it was still delicious. I used a combo of chicken thighs and breasts and I realized at the last minute that I didn't have any regular onion so I used some chopped green onions and shallots. I also used frozen broccoli and served it over jasmine rice. I must say, my other curry recipe, which is really authentic, takes all day to make but this was just as good and quick too! I will be making this often.

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This dish was awesome and easy. I did cut back 1/2 on the cayenne but next time will "Kick it Up" a bit more. My one small change would be to add the broccoli later and/or use brocooli stalks as I found it to be overcooked. I rarely cook something twice, I like to experiment, but this will be a rare standard in my dinners.

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loved this recipe. i used pheasant thighs instead since we hunt pheasant here in north dakota and we are always looking for new ways to cook pheasant. the recipe was great but i would cut back on the ceyanne by about 1/2 as it was very hot but not unpleasant. we just thought it would be more pleasant to enjoy if it wasn't quite so hot. we paired the meal with a reisling and that was perfect. will make again next fall.