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nickcdavis

United States

Member since Jan 2011

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Reviewed Spicy Chicken Coconut Curry

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

It was OK. I'd probably add more curry powder and also Paprika. I would also take a page from Ethiopian cuisine and use chicken thighs (skin removed instead of breasts and add them right when you add the coconut and stock. This would allow the chicken to cook for ~40 minutes, resulting in very tender chicken. One would be able to pull it off the bones...

Reviewed Spicy Chicken Coconut Curry

Jan 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

It was OK. I'd probably add more curry powder and also Paprika. I would also take a page from Ethiopian cuisine and use chicken thighs (skin removed) instead of breasts and add them right when you add the coconut and stock. This would allow the chicken to cook for ~40 minutes, resulting in very tender chicken. One would be able to pull it off the...

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