Curry in a Hurry

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This is a great dish & fun to make...I sug. if you use full can of coconut milk add 1 jar (4oz of green curry because the coconut milk is over-powering...I also added homemade curry powder (recipe by Alton Brown & LOTS & LOTS of veggies...this recipe is a great find & my thanks to Nigella for providing this delicious dish!!!

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I have just cooked this curry today for the first time. It is very quick and easy to make easy to also follow the recipe. looks very bright in colour with all the green vegetables.. a very balanced hearty meal i think. goes well with sticky plain rice and Greek yogurt.

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This recipe lacks flavor and is too salty. The extra bullion makes the dish waaay to salty and does not make up for the fact that a lot of other curry ingredients aren't used. In the end, the dish tasted like green curry paste. It wasn't terrible but I would not make it again.

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I was confused by the amount of water and chicken bullion to use and ended up using 2 cups of broth when, as another reviewer noted, we're supposed to be using 1 cup of water and 2 bullion cubes (or teaspoons of bullion. So, the result was a bit soupy; however, I mixed a little of the boiling liquid with cornstarch and returned it to the pan. It thickened up beautifully. Its a nice, quick recipe for an impressive weeknight meal. No more bottled curry sauces for me!

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Loved it!!!!!! Made it for company last night and nothing but complements from everybody. Mark from NY, NY, I think your comments are way out of line. Your poor reading comprhension ability makes you look stupid!!!!!!! To make matters even moe pathetic, you're definitely NO GENTLEMAN!!!!!!!!!!!!!

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I've cooked this curry several times and it hasn't failed me. The one thing that may be confusing about this recipe is that the recipe calls for 1 cup boiling water + enough bullion for 2 cups. What this really means is that she wants you to heighten the chicken flavor by doubling the bullion measurement against the water. For example, my bullion base calls for 1 teaspoon per cup of water. In this curry recipe I would use 2 teaspoons for the 1 cup of boiling water that the recipe asks for, in doing so, the flavor of the chicken is heightened and the curry has a thick consistency.

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I loved this take on curry, it was fast and easy. I loved the amount of vegetables in the dish, which really made it a hearty meal. The only change I did was that at the end of cooking, I felt that the resulting sauce was too thin, so I mixed a tablespoon of cornstarch and chicken stock and added it to the pot in the last few minutes of cooking. Great served with cilantro, lime wedges and steamed rice!