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My absolute favorite.. i think i make this almost every week and even my fussy 2.5 year old eats it! All the spices combined give the dish an amazing taste!
I made this tonight. THE BEST EVER! Soooooo gooood. Very spicy with 1/2 tsp cayenne and a huge jalapeño. Perfect!! Thank you. Will be making regularly, I’m sure.
Made this many many times and my boyfriend and I love it! I usually add carrots during the simmering stage, and would serve it with a side of roasted cauliflower. I switch it up sometimes and serve it over rice or rice noodles. Great recipe!
Delicious! We added some red bell peppers with the onion and jalapeños and also included 1- 1/2 tbl red pepper curry paste which gave it some fiery heat.
I’m planning on making this tonight – I’m going to add extra vegetables and rice, should I put more of the curry mix than it states in the recipe?
Hi, Michelle! I’d use the spices as written first, then taste toward the end and add a few more pinches of seasoning if needed. That should work fine for this recipe!
Not Spanish, a Greek dish from very long ago….and you made it great! It can also be done in the oven after chicken has cooked alone in sauce, then combine orzo and place in oven.
OMG…made this for dinner tonight. It was fabulous!! Definitely making it again!!
I’m so glad you liked it MTB!
I come back to this recipe time after time – sooo delish, chicken or fish doesn’t matter – LOVE IT !!
I’m am amateur when it comes to cooking and this was a great way to jump in and start learning some stuff. I’d like to make this for some vegan friends, any suggestions on chicken alternatives?? Cheers
Hi, Adam! I’d suggest swapping in cauliflower florets or chickpeas — or both! If using cauliflower, you can cut down on the simmer time; just simmer (covered) until the cauliflower is tender when pierced with a fork. Chickpeas just need to be warmed, but I’d still simmer them for 15 minutes or so in order to concentrate the sauce. Enjoy!
This is one of my favorite recipes ever. Thank you so much! The thighs are really superior for this as you state. I used the breast meat several times and finally did the thighs. You are right….they have the flavor to work with the spices. Great job with this one!
Made this the other day and it was amazing! Family and friends loved it.
Just one quick question, do you think but would be possible to sub all those spices for just Curry powder? Thanks!
Hi, Marishel! Emma here, managing editor. If your curry blend has the same basic mix of spices as this recipe, then I think you can definitely substitute it. Enjoy!
Love this recipe! We’re from Fiji and use coconut milk in manyu of our dishes… we don’t actually cook the chicken in the coconut milk or boil coconut milk…I chilled the can of coconut milk to separate the water from the cream…only added the water part while cooking the chicken, and then added the coconut cream after everything was cooked (turn the heat off, add the cream, stir, and let it sit for a 5 minutes before serving). This technique makes the curry very creamy with a nice colour and texture. Will be making this dish on the regular!
I’m always looking to increase my veggie intake, so on this one I added half a small zucchini, halved then quartered, then cut into little quarter moon wedges about an eighth inch thick.
My order of veggies on the sautée was red pepper (high heat to get a hint of char), then (medium heat) onion then zucchini then jalapeño then garlic. Then when the veggies feel like they have come together I add the curry mix.
For ginger, I use an organic minced ginger from a jar.
My kids LOVE this dish that they ask me to make it quite often. I’ve made it exactly as is and I’ve also made it by doubling the sauce (we love sauce) and adding veggies to make it healthier for them.
We make this recipe exactly as written and it is delicious. Thank you!
Wow! Desperately looking for some means of ameliorating the huge amount of salt! Wish I’d only put half the amount in and then added if necessary! Added a smidge of honey, some more pepper, extra coconut milk and some okra and now cooking rice without salt hoping it will be edible.
Other than that I’m sure it’s great!
Tim, I wonder if you read the recipe wrong? It only calls for 1 teaspoon of salt, which is not much since you’re looking at 4 servings.
Rather than tear the basil, I like to stack and roll the basil leaves like a mini cigar (smallest on the inside, biggest on the outside, of course), then cut the stack once on the long dimension, turn, and then finely chop.
Chiffonading basil is a great way to do it!
Holy smokes! I had no idea I was doing a known technique.
*struts around the kitchen proudly*
Seriously though, the proportions on the spices in this recipe are spot on. I made this again a week later and it is sooooo yummy and satisfying.
Thanks for all you do.
THAT was delicious — thank you!
When do you put in the curry? The recipe instructions never mentioned how much curry and when to add it to pan of chicken. Please advise.
Hi Rebecca, “curry” is just a combination of spices, which for yellow curry includes turmeric. Our curry is made by combining spices in the first step.
Wow! This is delish. I love the vegetable curry I get from Thai place and your recipe satisfied my craving for this dish without the MSG the Thai place puts in their food which I know because I feel the side-effects of it (sleepiness, sluggishness,palpitations) which I would regret afterwards because I really like their vegetable curry. Your recipe didn’t use the canned Thai curry paste which I know the Thai place use. So I made this vegetarian using fried tofu and a lot of vegetables (eggplant, carrots, frying peppers, red globe radish), I would add zucchini if I have it on hand. This is surely a keeper. Thank you for sharing. I have tried a lot of your recipes, always turns out very good.