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Reviewed: May 21, 2008

I don`t eat a chiken but my family say in whole this dish is very good. But I have two remarks. At first, it would be desirable, that sauce was a little bit hotter. At second, the sauce is too liquid. I used 1/2 cups of coconut milk and 1 incomplete cup of water and sauce all the same was too liquid.

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Reviewer:

amanecer

	Cooking Level: Intermediate
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Reviewed: Oct. 5, 2006

This was great & easy as. I did make some changes using what I did have though. Left out Anise pod, tamarind & curry leaves as don't have. Used regular brown onion instead of shallots. Used garlic & ginger out of jars cos that's what I did have. Only used 1 tblspn curry paste to experiment with flavour. Depends on your paste I expect but 4 would have been unbearable. So test it first. Didn't use as much water but did add some cornstarch to thicken. It was really good though & will definitely make again!

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2 users found this review helpful

Reviewer:

Fell4u


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Reviewed: Jul. 25, 2003

Amazing. I liked it much better than Indian curry, which uses yogurt instead of the coconut milk. Many of the ingredients were difficult to find (Anise pods and Tamarind Juice...I went to 3 different grocery stores!!). I used anise seeds instead and left out the Tamarind Juice, but it still tasted wonderful.

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4 users found this review helpful

Reviewer:

VMARTIRES


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Reviewed: Jul. 19, 2003

The two cups of water makes the sauce watery. Use much less if you want a thicker sauce.

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9 users found this review helpful

Reviewer:

VFRICKE


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Reviewed: Jul. 19, 2003

Great curry - I kept the sauce thick and added fresh mango

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Reviewer:

MMORRISON


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Reviewed: Jun. 23, 2003

This is the authentic way to make Malaysian chicken curry!

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9 users found this review helpful

Reviewer:

FBAGNER


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Reviewed: Jun. 23, 2003

An absolutely AMAZING dish! I do recommend that you use less water if you desire a thicker sauce. :)

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6 users found this review helpful

Reviewer:

NIBLACK1


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