This savoury chicken dish is a passed down recipe from my godmother. I love that it is simple but bursting with flavour.
Loved it very easy and very tasty wife said it was amazing I served this on a bed of mushroom fried rice - 04 Jan 2011
This is an good recipe, but I thought it could use some additions. I used a whole can of coconut milk rather than half and added sesame oil, fresh ginger, jalapeno pepper, fresh lime juice and cilantro, which turned good into extraordinary!! Also, I did not put it in the oven. I browned the chicken really well (I used thighs and breasts)and then removed it from skillet to saute the vegetables. I added the chicken back with the vegetables and coconut milk and finished cooking it on top of the stove. I think I would cut the chicken in bite sized pieces the next time. Serve over rice. Yummy!! - 07 Nov 2002 (Review from Allrecipes US | Canada)
This dish is very tasty however, I would do some things differently next time. Instead of adding 7 oz of coconut milk, I will use a full can to create more sauce. Secondly, I didn't think it was necessary to bake it for 45 min., 10 min. was enough. This dish taste great over a bed of rice. - 10 Feb 2003 (Review from Allrecipes US | Canada)