Spicy Chicken Coconut Curry

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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

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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.

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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.

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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.

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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!

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Oh my... oh so yummy!

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YUM! My whole family liked this.

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Simply delicious!

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Very good! I'm half East Indian and grewup eating chicken curry and this was very good.

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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.