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I have actually made this recipe for years, probably since it came out, and it is great. I have always made it as written, just with extra curry powder and garlic/ginger (double?), but this time I actually mixed it up a bit and added two peeled and diced (smallish) Yukon gold potatoes, and increased the coconut milk to 3 cups. I could have even done 4, but I like it soupier. I used 3 Tbsp. hot Madras curry powder and 1 1/2 tsp. each coriander and cumin. The peas are delicious - a do again.
I really wanted to love this. It smelled great when it was cooking and it was SUPER easy to make, but I found it to be a bit bland for my taste. Now perhaps my curry powder doesn't pack enough punch, but I like other curries I've had better. Can't beat it for quick and easy though.
How much water do you use?
Super easy and tastes great. I added in broccoli and it was great. I will totally make this recipe again. I just added in some extra spices like cayenne and some Cajun spice and it was sup flavourful and really tender.
Mmm. This turned out great! I think the level of flavor depends on the curry you use. I actually had to add a little extra coconut milk because my curry packs such a flavor punch! Try this amazing Hawaij (Yemenite curry) from Siren Spices: http://www.etsy.com/listing/88622019/hawaij-bright-flavorful-spicy-yemenite
I heeded the reviews and too only used 2lbs of chicken but actually I wish I'd done 3lbs because now it doesn't seem like quite enough. Next time! Overall, super tasty.
I agree with the other people who made this and were underwhelmed. It is watery with no rich flavor; it needs something. I think that the absence of fat is pronounced; if you first use skin-on thighs and brown them in a skillet for flavor, along with browning the onions along with the spices, that would be a start. Then remove a lot of the liquid before you add full-fat coconut milk so that it is a thicker, more flavorful base. I had to add Sriacha for any sort of zip. Also added raisins. Blah.
Easy, turned out very good. I used spinach instead of peas and thought it worked nicely. I also added potatoes based on the comments- thanks for the idea! http://allergyfreefoods.tumblr.com/post/20170243990/made-this-yummy-curry-last-need-in-the-crock-pot
This came out great. I took heed of other reviewers and used 2 lbs of chicken thighs and added potatoes. Potatoes were the best part! I only used one can of coconut milk and I left the slow cooker on low for 8 Hours (during the work day). It was very tasty.
slight modifications made this a wonderful dish! I used the same amount of spices called for, but only ONE lb of chicken thighs. used only one 14 oz can of coconut milk and added a little almond milk (didn't want to spend another $2 for 2 oz!) and REALLY shredded the chicken. also, only used a bag and a half of peas. the peas are FREAKING AMAZING TASTING with the spices and chicken. make sure you get good curry powder, and don't omit the ginger! can't wait to eat the leftovers all week!
It smelled better than it tasted - still very tasty but a bit disappointing. Had some recipe variations based on availability: short 1lb chicken, 4oz peas, and 2.5oz coco milk (used light version). Even with 2lbs chicken, seemed like it was still too meaty. Added sriracha which was great. Next time will try with regular coco milk and potatoes as mentioned in the other comments.
Easy to make and very tasty. I added potatoes and that made it more hearty.
I haven't made this so I can't comment on it, but I can't imagine this dish with green peas! I would substitute beans instead of the peas -- perhaps chickpeas, great northern beans, or even possibly black beans. Otherwise it sounds delicious!
@abibibee - I'd try a dash of cardamom in there too. :)
very good, made as written and it was delicious!
This recipe is just not very flavorful. I have made it twice, added additional curry paste and tumeric, but it still is not flavorful enough!! I would also add potatoes next time, too.