Spicy Chicken Coconut Curry

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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!! :

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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!

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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?

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OK, 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.

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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.

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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!

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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.

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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.

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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.

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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.