5 Reviews of Creamy Chicken (Or Prawn) Curry

From: windhorse23

On Sep 29, 2006

Quite a few comments: First off, this was incredibly bland, and that's after I used half hot curry powder and half mild. It needed salt and pepper plus lots more seasoning. I doubled the recipe and it served six comfortably, though I didn't use the water the recipe called for. I also used half lite coconut milk and half fat-free evaporated milk, but you couldn't really taste the coconut. On the plus side, it was quite simple to prepare and was nice with all the veggies.

From: Sarah!

On Nov 14, 2006

I love to find these WW meals that are just so tasty. I did make a couple of minor changes - I pre-cooked the carrots as I wasn't sure they would be soft enough for my liking....I also used Keens Hot curry powder, but that's because I love hot curries. Great recipe Gingernut - definitely a keeper!

From: NZsharon

On Aug 3, 2007

Use chicken pieces and cook until soft. 1 tin of evaporated milk more cornflour 1 cup of stock from chicken instead of water Add cooked kumara or potatoes

From: PortlandChick

On Apr 16, 2009

This was an excellent recipe! It wasn't bland at all, but I suppose it depends on which curry powder you use. Mine had some spice to it. I used the corn starch thickener, but I don't think it was even necessary. Yum!

From: CrimsonPhoenix

On Sep 1, 2009

This is such a great and easy base recipe. I will be using this again as a base to many curries.