Curry Chicken with Coconut and Peanuts

From: Sephardi Kitchen

On Nov 21, 2009

Even though I had to omit the beef bouillon and cilantro, this came out wonderful! I had less than 2 lbs of chicken, so I added a couple mushrooms, red bell pepper and bok choy towards the end. Thanks for posting!

From: Surflou

On Nov 4, 2009

Absolutely delicious curry, you can really taste the difference between an indian curry and a thai curry just from the small difference in spices used! I served mine with a pilau rice recipe that has served me well in the past and naan bread which was a shop bought mix and not as good as my own or the ones ready made and in the firdge section at the supermarket. I added an entire tin of coconut milk to allow the flavours to really come through and also to give extra gravy, was well received by my guests! Will be added to my list of curries for our traditional Curry and X-Factor nights here in the UK on Saturdays lol!

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!