Spicy Chicken Coconut Curry

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 3 tablespoons Ghee, recipe follows
  • 2 medium onions, chopped
  • 1 -inch piece ginger, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons Curry Powder, recipe follows
  • 1 cinnamon stick
  • 1 to 3 dried red chiles
  • Kosher salt and freshly ground black pepper
  • 2 (15-ounce) cans unsweetened coconut milk
  • 2 cups chicken stock
  • 4 tomatoes, seeded and chopped
  • 6 boneless, skinless chicken breasts, cut into 1-inch strips
  • 1/4 cup cilantro leaves, plus more for garnish
  • 1 lemon, juiced
  • Mint leaves, for garnish
  • Ghee:
  • 1 pound unsalted butter
  • Curry Powder ( Garam Masala):
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon cardamom seeds
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon whole cloves
  • 2 dried red chiles, broken in pieces, seeds discarded
  • 2 tablespoons turmeric
Directions

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

Ghee:

Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.

Yield: 1 1/2 cups

Curry Powder ( Garam Masala):

Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

Yield: about 1/2 cup


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4.7 83
This is a fabulous recipe!  Like others have said,you don't need to change a thing!  I had ghee on hand and it really gives a lovely rich flavor!  I will definitely make this again as it had rave reviews at the potluck it was shared at.  item not reviewed by moderator and published
Fantastic recipe!! We really like spicy food so I ended up putting about five heaping tablespoons of hot curry powder and one garam masala. I had no trouble with thickening of the sauce. Did use chicken thighs instead of breasts and added a number of other veggies. item not reviewed by moderator and published
Oh yum. This was amazing! I added potatoes and peas, and it turned out really well, with just the right amount of creamy sauce. Thanks Tyler for another great recipe!! item not reviewed by moderator and published
Delicious! It makes a perfectly smooth curry after reducing for quite a while. We bought Garam Masala from a local Indian store and marinated the chicken in yogurt+garam masala+chicken biryani masala which provided a great depth to the chicken. Additionally, we prefer to use fresh green chilies. item not reviewed by moderator and published
Good START to a recipe, but I had to do a lot of adjustments. First, use twice as much curry powder as called for. The sauce was rather bland without it. Second, unless you're a complete wuss, use 5 for 6 chiles if you want ANY kind of heat. 6 de Arbol chiles with a few seeds thrown in left my mouth and tummy warm, but not at all hot. Just pleasant. As other readers did, I added 2Tbsp of brown sugar for sweetness and depth. MUCH better. I wonder if sweetened coconut milk would be better? Don't skimp on the salt. Also, if you want it thick enough to serve on rice, just whisk a mix of 2Tbsp corn starch and water into the simmering sauce just before adding chicken, a little at a time until you have the thickness you want. I only used 2 chicken breasts, then subbed in 3 cubed russets, and a big handful of sliced baby carrots. May add some frozen sweet peas next time, and maybe 2 cinnamon sticks. I did all this, and served on basmati rice. Very tasty, and filling. item not reviewed by moderator and published
Delicious. I used store bought curry powder and it didn't do the trick, I had to double the amount, add another chile pepper (I'd started with one), and simmer another 10 minutes and it came out well. item not reviewed by moderator and published
This is a great recipe I've made it several times but last night I made the mistake of buying coconut milk at my regular grocery store where they had only one brand. You need to buy the high fat content brand, it makes all the difference, a bit more expensive but we'll worth it. Also, I forgottotoastmy spices which was a major mistake, just a couple of tips for people who make is because when made properly it's amazing. item not reviewed by moderator and published
Very tasty, but altered a little. More curry, added a little coconut oil and little dried lemongrass, and a lot more heat! item not reviewed by moderator and published
Just a suggestion about thickening. I added a little extra tomato sauce and I also added potatoes and carrots. The sauce comes out nice and creamy. I also served it on top of Bas,ati Rice. So Yummy! item not reviewed by moderator and published
Ah-mazing! Loved it! The only change I made is to use regular salted butter instead of ghee. Very easy to make and extremely tasty, served with basmati rice. item not reviewed by moderator and published
Very simple and tasty! I wouldn't change anything about the recipe. I used readymade ghee which worked just fine, and I used 4 chicken breasts instead of six. Served it in a bowl over brown rice. Very wholesome and everyone enjoyed it! item not reviewed by moderator and published
This was my first attempt at curry and it was fantastic. Everything turned out just right, the sauce was spicy and thick but not gummy. I served it over jasmine rice because that is what I had but I could have eaten it plain and still loved it. I'm not sure what the problem with thickening might be. I made it in a dutch over and the times in the recipe were accurate. item not reviewed by moderator and published
Satisfying flavors, but nothing close to legitimate Indian curry, though I was impressed by the notion of the homemade garam masala. The broth never thickened up, so it was very watery. (FYI, back-up rice saved the day as a mixer! If you like peas, potatoes, cauliflower, or any number of vegetables not listed, it's totally fine to throw them in. Definitely make sure to add enough salt. Overall, it's a decent dish, especially for those who want to eat ethnic, but have palettes that don't take strong, sharp flavors well. item not reviewed by moderator and published
I've made this a few times - in the episode he adds a can of chick peas so maybe that's what's missing in this recipe to help with the thickening item not reviewed by moderator and published
This is an good recipe with excellent flavor. Definitely will make again. My family enjoys spicy food so next time I will add more curry and red peppers. Also going to cut back on the liquid because it never really did thicken. Was still delicious. We ate it in bowls served over rice so the extra "broth" was not bad. Also great as leftovers when the spices have set and blended well overnight. item not reviewed by moderator and published
Absolutely wonderful! The flavor of the curry was absolutely delicious - along with the garam masala (which I bought ready-made, along with ghee, I added about 2 teaspoons of sweet curry powder. Substituted about 1/2 teaspoon of red pepper flakes instead of dried chilies. The dish had a wonderful depth of flavor with just the right amount of heat. I used light coconut milk and had trouble getting the sauce to thicken, so it took longer than 20 minutes and never truly thickened, but it reduced a bit and was still delicious. Used chicken thighs rather than breasts. Added cubed potatoes and carrots (already partially cooked to the pot in the last 5 minutes or so, to make it more of a complete meal. This will be a family favorite! Great for a winter night. item not reviewed by moderator and published
This recipe has the perfect depth of flavor and is very forgiving if you want to add extra ingredients. I added 2 Yukon Gold and 2 Small Red Potatoes as well as extra Curry Powder. We really love Cilantro so I added an extra handful. I doubled the recipe for a huge family gathering and had my cousins begging for the recipe. This is a new favorite! item not reviewed by moderator and published
Skinless chicken thighs as a substitute, in when you add the coconut milk and stock for about 40 minutes. More curry and other spices, or reduce liquids. Maybe some potato, or chickpeas. Half butter and half canola (or olive oil. No tomato? item not reviewed by moderator and published
It was really delicious! the only reason for 4 *'s was cause it lacked in a few things. I added some fish sauce and some soy sauce for a teeny bit more flavor. I also did as nickcdavis did and added some extra curry powder. The only other thing I added was just a couple pinches of brown sugar to give it a little more depth. It is soooo good! Really great to add potatoes too! item not reviewed by moderator and published
Excellent. Hit the spot! Not at all strong in coconut (in fact, I would have enjoyed more coconut flavor - used lite coconut milk), I'm pretty whimpy when it comes to heat, so I used two red chiles (and was nervous). I'd use at least three next time. Other than that, I did make some minor changes... I cooked the coconut mixture (sans the tomatoes, chicken, etc.) for as long as I could (at least an hour). I then added sliced carrots & potatoes (next time, add potatoes later). I also used chicken thighs, which were extremely tender. Besides that, I made it with brown basmati rice & naan on the side,& it was excellent. Recipe makes quite a lot. I'd definitely make it for company. Very yummy. :) Mmmmmmm. item not reviewed by moderator and published
It was OK. I'd probably add more curry powder and also Paprika. I would also take a page from Ethiopian cuisine and use chicken thighs (skin removed instead of breasts and add them right when you add the coconut and stock. This would allow the chicken to cook for ~40 minutes, resulting in very tender chicken. One would be able to pull it off the bones very easily (discard bones and then utilize even more of the sauce. That may be personal preference, however. item not reviewed by moderator and published
This was amazing! I will definitely be making this again. I followed the recipe and don't think I would change much. 6 chicken breasts was a lot, the only think I might do next time is use maybe 4 chicken breasts. This was also my first time making curry from scratch. It's definitely the way to go!!! Great recipe. item not reviewed by moderator and published
This recipe is great and I've come back to it again and again. I use regular butter instead of the ghee and the recipe turns out just fine. This is a great recipe for someone who wants to branch out and try something a little exotic, but wants to start out slow with a definite winner. item not reviewed by moderator and published
this is so good, i couldnt stop eating it and that's how you know good Indian food. it reminds me of "country captain chicken" and i wanted raisins. i added more chiles and used only one chicken breast then balanced it out with cauliflower. it was filling and wonderful. this will be a new favorite for a while! item not reviewed by moderator and published
Oh my... oh so yummy! item not reviewed by moderator and published
YUM! My whole family liked this. item not reviewed by moderator and published
Simply delicious! item not reviewed by moderator and published
Very good! I'm half East Indian and grewup eating chicken curry and this was very good. item not reviewed by moderator and published
I made this recipe once entirely wrong, and it was amazing. Then I made it entirely right, and it was still really wonderful. The first time I didn't strain the ghee, nor did I seal it. I don't know what I was doing. I was in a hurry, and my recipe got sloshed with butter. But I don't know if you really can mess this one up too much with all the tasty ingredients involved. The chicken cut like butter, and the spices were tantalizing, I tell you. It's mouthwatering just to think of it again. item not reviewed by moderator and published
I just made the curry and it turned out wonderful. After tasting it, I believe I'll leave out the chopped tomatoes and use less cilantro next time. Tomato seemed to take away from the sweetness of the coconut. But still a wonderful dish!! I put it over rice...SO good!! :) item not reviewed by moderator and published
Ghee is used in this recipe because of it's high smoke point, that means, you can cook the onions for the full 15 minutes without burning them. If you don't have ghee, just use some butter and add a touch of olive oil, that will do the trick. Also, i like my curries a little sweet so I added a teaspoon of sugar. Be sure to salt several times through the cooking. This is a large dish and it can handle a good amount of salt. This is a keeper! item not reviewed by moderator and published
i've made this numerous times! it's great as is, or use less chicken and add carrots and potatoes, that's what i like to do. i love curry with coconut so i always use this excellent recipe! i simmer the sauce for as long as possible (at least 1 hr, before adding the chicken. serve with basmati rice! and i always make raita as an accompaniment. i use butter when i don't have ghee. you can buy ghee usually in a jar in indian aisle at health food stores. i also use a lot more spices and hot pepper than the recipe says item not reviewed by moderator and published
I followed this recipe exactly, with the only change being butter for the ghee. Smelled wonderful as it was cooking but when I finally finished the whole dish was bland. The smell's spoke of a fabulous curry but the taste let me down. I'm not sure if I did something wrong at some point or not. Will defiantly give this one a second try. Anyone had similar results? item not reviewed by moderator and published
O)K, we cut back some using 4 chicken thighs, but added red pepper and celery. No ghee, browed the chicken and used some of that fat (plus oil). I messed around with the garam masala recipe as well. Used 2 cherry hots and 1 poblana (fresh) instead of the dried reds. also used fresh coconut milk, probably should have used more of that or reduced it or something as it was a touch weak in balance. item not reviewed by moderator and published
Really excellent flavor and relatively simple to make. Never had the patience or cheese cloth to make the ghee, so I just used butter. Turned out great. item not reviewed by moderator and published
Wow wow wow. Indian food is some of my favorite, and this tastes like my favorite restaurant, Bombay House. So so so GOOD!! A few adjustments: no chilis, so just added a dash of cayenne pepper; added green onions and less regular onion; added thinly sliced carrots w/ the onions; used diced pork instead of chicken; and didn't make the curry spice b/c I already had garam masala spice and curry powder. Served over rice. Best of all - minimal clean-up!! One cutting board and one knife for the vegies first and then for the meat, one pot for the butter then for everything else! The only problem I had was my sauce never thickened. But no biggie. It was still delish! item not reviewed by moderator and published
This meal was awesome. I couldn't do the curry powder using all the seed cause I don't have a grinder so I just purchased all the ingredrients already ground to a powder and just mixed it together following the receipe and it turned out great. Towards the end of the cooking process for the chicken I felt it needed a bit more curry powder so I added another teaspoon more salt and pepper and It came out really good. The lemon juice also brought out the flavor nicely. This meal is a must try. item not reviewed by moderator and published
Didn't do the Ghee. Just used 3 tblspns of butter to saute the onions, garlic and ginger. Substituted the tomato paste with ketchup for acidity Replaced the dried chillies with chili powder so I could season to taste Also added cauliflower and red pepper (wish I had some chickpeas) The sauce didn't thicken like others mentioned, but with the added ingredients it was ok. Much better day two. I already had a curry powder at home that I like so I didn't try Tyler's recipe. Overall, this dish was pretty easy to make. I did have to add one extra tablespoon of curry powder, extra cilantro, and diced a very small jalapeno for added flavor. Hope this helps! I read all the reviews and took previous suggestions to make my recipe. item not reviewed by moderator and published
This was a tasty, easy to prepare curry dish. The result was several cuts above something like Trader Joe's simmer sauce, which I like, but as the last reviewer said, not on par with a really good Indian restaurant. For a lb of chicken I halved the stock and coconut milk but kept the spices as written. It would be easy to adjust the curry powder and pepper to your own taste. item not reviewed by moderator and published
I have tried many recipes for indian curry and had doubts about this one, but they were never quite right. This was great! While it won't replace good indian take-out, I was impressed. I added cauliflower, chickpeas, and red peppers, which made 2 chicken breasts go further. I will make this again. item not reviewed by moderator and published
This recipe taste delicious ;0). The curry taste perfect !! u really should try it. item not reviewed by moderator and published
I made this recipe for my husband who can not tollerate spicy foods, I decrease the Marsala in 1/2 and eliminated the chillies and it was still amazing!! I'm sending this recipe to my sister and the the neighbors!! Every recipe of Tyler Florence that I have made is exceptional and will continue to make his recipes when I need an exceptional meal!! item not reviewed by moderator and published
I love curry but had never made it myself. I had purchased some curry powder from Penzey's and this looked like a great recipe to try. I used the onion, tomato paste, garlic, broth, coconut milk, and chicken as recommended. I also added red bell pepper, fresh mushrooms, and cauliflower. I used red pepper flakes to spice it up and about 3 tbsp of the curry powder. I left out the cinnamon/tomatoe/cilantro. I didn't do the "ghee", just used clarified butter. It was so easy, quick, and delicious! We will have this again! item not reviewed by moderator and published
I made this today and it was very delicious! I found a garam masala package in my spice cabinet I bought at an oriental store so I went ahead and used it. It was really good although I think I will try also using Tyler's curry powder recipe next time I make this dish again which will be real soon. Thanks Tyler! item not reviewed by moderator and published
It was well balanced, full of flavor, enticing aromas and just straight up grub'n! I added some extras like potatoes and celery because it was there and I served it with couscous and everyone ate it up. I didn't use the ghee, i used butter out of lazines but it was still good. I will keep it in my cookbook forever! Thanks Tyler! item not reviewed by moderator and published
It was easy to make and the flavors were good but it wasn't strong enough. I don't think I would make this one again. item not reviewed by moderator and published
I knew I was going to like this recipe the minute I finished making the Curry. It was so fragrant. I seared the chicken for some color before I cut it into strips. I will keep this recipe. Thanx Tyler. item not reviewed by moderator and published
Needed some tweeking but good flavors in the end. I only used 1 cup of chicken broth. I added 1 TBSP extra of the curry powder (that could be due to the brand I bought). I added a few pinches of cinnamon because my stick must have been old and didn't notice any flavor from it. I used 1 dried chili and it wasn't hot enough so I added a few drops of hot chili oil. I made the Ghee but couldn't really taste the difference between it and clarified butter? Still a good recipe though. item not reviewed by moderator and published
The flavor of this dish was fine, but the consistency was way too runny. I had to add a bunch of cornstarch just to get it to a stew consistency. For the money and time spent, it really wasn't worth it. item not reviewed by moderator and published
Azurin Awesome item not reviewed by moderator and published
The missing ingredient that previous reviewers were trying to deciphur was CHICKPEAS! Unfortunately, it was omitted from the recipe. As a world traveler and having spent some memorable & magical times in India, Tyler Florence's curry recipe is as authentic & delicious and perhaps even better than the ones that I have experienced during my world travels. item not reviewed by moderator and published
very spicy but delicious! not my favorite coconut curried dish but easy to make and tastes good! item not reviewed by moderator and published
I thought I was in trouble ... I didn't have tomato paste or dried chilis, but improvised, and it came out perfect. The tomato paste substitution was ketchup, and I had fresh chilis that worked perfectly. Not sure what that Ghee thing was about, but I skipped that. Oh -- also added, in place of the 2nd, 3rd, and 4th tomato: fresh green beans, and sliced white mushroom. Simmered at the tomato step. Also, let the chicken "steep: in cilantro, green onion, garlic, salt, pepper, and red pepper for about 3 hours. item not reviewed by moderator and published
First time cooking curry. I will probably never go out for curry again!! I was looking for something spicy and creamy and this truly satisfied my appetite. Will definitely be adding this one to my favorites. item not reviewed by moderator and published
The only changes I usually make are boosting the amount of spices/dried chilies. Other than that, I scoop mountains of it over rice and dig in with nice piping hot naan. Yummy! item not reviewed by moderator and published
Great for entertaining item not reviewed by moderator and published
He gets tired of my kitchen adventures, but when he says you can mark this one for a repeat, I know that it was excellent. It was one of those dishes I just want to keep eating because the complexity of flavors make every bite delightful! item not reviewed by moderator and published
Easy to cook and Yummy to eat. item not reviewed by moderator and published
simple and tasty item not reviewed by moderator and published
I really believe the key to this is making your own curry powder. Gone are the days of store-bought powder in my house. Get a coffee grinder and make your own. My sister, a self-proclaimed curry-hater, really liked this dish. It was awesome. item not reviewed by moderator and published
This is a great dish to impress your friends and family with your Indian cooking skills. You can even buy the Garam Masala in the supermarket and it still tastes good. item not reviewed by moderator and published
This recipe was fantastic. My husband I loved it. item not reviewed by moderator and published
Tasty and easy Indian food you can make yourself! item not reviewed by moderator and published
do all your prep first and then this is a pleasure to delight in, the curry powder is amazing!! item not reviewed by moderator and published
Very easy to follow directions. Delicious result. Great Sunday Supper item not reviewed by moderator and published
My husband loves indian and thai food - and my stomach ulcers don't. So this was a great compromise. I actually threw the tomatoes in with the onions instead of at the end, and pumped up the cinnamon a bit. Then we threw it on top of Emeril's curried rice pilaf and YAY!!! It was the PERFECT combination of hot, spicy, and sweet....a great compromise bw the real deal and somthing that won't put me in the hospital. YUMMY!! let's say it together....LAYERS. item not reviewed by moderator and published
I tried to make this the other day, and it turned out so good! I am a huge fan of curry and have tried a ton of it and this actually tasted better than most of the curried that I've gotten at restaurants around here. I am already craving it again and I will definitely make this over and over. I think I'll try making it wiht lamb next time. item not reviewed by moderator and published
I had to add more chilies as I didnt thik itwas hot enough. I also added lentils, which thickened up the curry and added nice texture and flavor. item not reviewed by moderator and published
this recipe looked great and I can't wait to try! However, is it just me or did it look like there was corn in the curry on the show? I missed the essembly part and when I got back to the show tyler had already added all the stuff. Then after looking at the recipe on here and not noticing "corn" as an ingredient it threw me off... HELP!!!! item not reviewed by moderator and published
The kids didn't love this one as much as I did, but I think they will learn to love it as I will cook it once a week from now on. I used low-fat coconut milk, which cut down on some of the fat content, and just used store-bought curry powder in the interest of time. I served it with green beans sauteed in ghee and garlic, perfect complement! item not reviewed by moderator and published
Full bodied sauce. perfect taste and texture. Absolutly beautiful dish. item not reviewed by moderator and published
Based on the other reviews, except one, I apparently did something wrong. I, too followed the recipie to the letter and my sauce never thickened. Ended up thickening it with cornstarch, but then had to add more spices because it became bland. Made the Garam Masala as instructed and have leftovers to try again - at a later date. The aroma and color was wonderful, once thickened and re-spiced it was pretty good. Used chicken breast this go round, will try with lamb next. All in all, it was somewhat easy. item not reviewed by moderator and published
I traveled in India for 4 months and have not tasted curry this authentic since I was there 10 years ago! I do have to say that I cheated a bit and used Vindaloo Seasoning from Penzey's Spices for the curry powder Tyler made from scratch. I noticed the ingredients in the Vindaloo Seasoning were basically the same and it turned out fabulously! I can't wait to make it again. item not reviewed by moderator and published
I LOVE this recipe!! As does my husband. I have altered it a bit each time I make it. I am using hot curry powder from the Indian market. I, too, found it not being as thick as I would like. I now stir in a little corn starch dissolved in water. I am having a dinner party this weekend and am making two batches, one with chicken and one with vegetables for my vegetarian guests. item not reviewed by moderator and published
easy and very tasty! Wonderful flavors! item not reviewed by moderator and published
This recipe was fantastic and I will be making this again and again. To save time I made up triple recipe of the Ghee, placed all the ingredients in a plastic bag, mixed well and now all I have to do is scoop out 3 Tblsp. of the already made up ghee instead of making it again. item not reviewed by moderator and published
I had no idea what I was doing the first time I made this. I made only a half recipe, and it was so good that I couldn't wait to make it again the same week! The recipe is really easy to follow but it helps to prep all of your ingredients beforehand so that the rest goes quickly. This combination of spices is heavenly! If you want to impress your dinner guests, this one is worth the effort. item not reviewed by moderator and published
excellent curry taste. item not reviewed by moderator and published
great recipe to follow. the only item that i changed was that i added 3 fresh red chiles instead of the dried chiles. yes, it did make the meal spicy but that is how we like it. item not reviewed by moderator and published
This is the first time I ever tried to make curry. I was "wow-ed" by the curry powder. It was delicious. I made the cucumber side with the curry. Was so good. Will definitely make it again. item not reviewed by moderator and published
I saw the show a couple of weeks ago and decided to make the recipe. I have made curried chicken and it was good, but this recipe is much better because it really allowed for fresher ingredients. Between the making the curry powder, ghee and the actually, it took me about the approximate time as stated in the recipe instructions. I didn't have a cheese cloth to strain the ghee and just used the my strainer, but the desired results were excellent with the clarified butter having that nice nutty flavor and taste. The smell of the dish was fabulous and everyone who ate mentioned how good it looked and tasted. I will be making this recipe more often as well as making the curry powder. There is a big difference in buying curry powder and making it yourself. I am a satisfied person. Thanks. item not reviewed by moderator and published
this dish is beautifully colorful and delicious. it is very simple to make. i made it vegetarian using tofu and vegetable broth and it was great. i will definetly make this again. item not reviewed by moderator and published
I just made this receipe and its soo good, my son walked in and said wow that smells delicious and it taste wonderful. I cheated and used my store bought curry powder and canned diced tomatoes but you cant tell, its really good. item not reviewed by moderator and published

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