Coconut Chicken Curry

I shredded part of my chicken to ensure each bite had some. I also added scallions for additional flavour and ginger powder.

Did a vegan version of this dish with using soy curls from Butler Foods.

Awesome! We added yellow pepper, cayenne and sweet basil

Added a jar of red Thai curry paste

I accidentally bought ginger and lemongrass flavored coconut milk but still it was okay.

Delicious, easy and versatile. The curry was so yummy. I added potatoes because potatoes are awesome and it tasted great.

Most of us really liked this. Eldest said was too spicy (it really isn’t very spicy at all I don’t think!) so will probably reduce amount of curry powder next time

I changed some things up. But overall like this as a base to start off with. I left out the sugar & broth. I added a bunch more spices like turmeric, coriander, paprika, cinnamon etc. and a red bell pepper. An extra small can of coconut cream could help thicken it up too. I used cilantro on top not parsley. And I bought some naan to go with it :)

Very good! Added extra Curry, a red bell pepper, Peas, spinach and zucchini.

Very easy and yummy! 2 small changes: 1-Use 3 tablespoons curry (not 2) 2-Add 2 tablespoons cornstarch to a small amount of cold chicken broth...and then add to pot to make it creamier.

Probably the best thing I have eaten in a while, absolutely delicious! I followed the recipe pretty much exactly. I did use my own homemade curry mix, I think that is really the key to this recipe or any curry make sure you are using a good curry mix with fresh spices, old ones tend to go bland and stale. I also added some jalapeno and used fresh diced tomatoes instead of canned. The chicken stock isn't totally needed, I ended up just adding chicken bouillon for flavour as I wanted the tomatoes and coconut milk to not be watered down but I have used chicken stock and canned tomatoes in similar Currys so I know this recipe would be delicious exactly as written. Definitely going to be using this recipe again.