This recipe is the bare bones of what you need to make a decent curry. To take this recipe from a 2 to a 10, do the following: Double your spices. Sear those chicken thighs (which *don't* have to be skinless!) along with the onions in a few tbs of butter in a good skillet (like cast iron), until a nice carmel-brown color starts to develop. Throw that into the slow cooker with 3-4 cups of homemade stock. Add desired veggies, top with generous dollop of butter, finish as written. Voila.

I follow the first step and looked at my chicken, onions and seasonings in the crockpot and it just looked.... sad... and dry? I've made curry before and it always calls for chicken stock. So, I tripled all the seasonings (and quadrupled the curry, yummy) and added 2 cups of chicken stock. Let that cook. Then, I added the potatoes with the peas along with some carrots and jalapeños ( if you like spicy, and who doesn't?) with the rest of the ingredients. Now, we're talking!

This recipe was easy and very pretty. Mine looked just like the photo but it was a disappointment because it was too bland. It lacked punch! I have added Sriracha hot chili sauce to make it more spicy and like the type of curry I was expecting. Next time, I will read what others said before I make it.

Really tasty and easy! great over rice.

i think with the type of ingredients, and the steps on how to prefer such food will be carried out even if one doesn't know how to cook. i mean the steps are very clear, and one just need the right taste buds to make it perfect. buy targeted facebook likes

Thanks to the other reviews, I upped the flavor ingredients quite a bit. I used about 2" of ginger, 8 big garlic cloves, 2 large onions, 2 tsp each of coriander and cumin, and used curry paste (about 3-4 tbsp) instead of curry powder. So easy and really yummy. Next time, I'll add kale or spinach and some broccoli, even some carrots and potatoes. It does cook quickly, was done in about 3 hours on high, so turned it to low and let it simmer awhile.

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.