Curry Chicken with Coconut and Peanuts

From: cuppycakes

On Sep 29, 2008

I don't care for the peanut butter in the curry. I'll probably skip that next time. It also need more "heat" in my opinon. Creamy Peanut Chicken is an easier and better recipe.

From: Colleen M.

On Jul 9, 2008

If you are looking for a Vietnamese or Thai type of curry chicken this isn't for you. We found it very bland. I won't make this one again. If you do I would suggest more peanut butter and way more ginger.

From: Sue L

On Sep 20, 2002

This is quite a delightful dish, with lots of sauce. I went half on the chicken on mine and substituted some vegetables in its place and that was nice. The beef bouillion was interesting, I hadn't seen that before, but you know, it worked! The wine was not overpowering in its amount since it reduced. The curry powder I think you could be variable on in amount; I think 3 tbsp. is probably moderate, but one could go heavier easier, or lighter if they wished. I used a mild Madras type but my husband complained that I didn't used a hotter curry powder but he likes it hot. The peanut butter is not overpowering, and if you like a heavier taste of peanut butter, as in Indonesian dishes, you might like to increase that, but even so, it was fine as it was. The thickener was dead on. The coconut milk lends a richness to the dish, of course; be sure not to use the sweetened type. I am interested to try this with shrimp sometime; also with other vegetables, as they go nicely. Great dish, great eats, nothing left but the smell in the kitchen. Thanks, Canarygirl!

From: Sackville

On Dec 14, 2002

My boyfriend made this for me to show me how easy a good curry can be to make and was he ever right! This came together so easily and we both loved the taste. Despite the amount of liquid, it all boiled down to a thick and spicy sauce. We added a few slices of red pepper, some mushrooms and a fresh hot chilli to bulk it out a bit. Thanks for a keeper!