A delightful chicken recipe with just a touch of curry. This is great for those that enjoy milder curries, as this is reminiscent of curry - but not quite a curry! Serve with plain rice.
You can use chicken legs, wings or thighs, but remember to cook them somewhat longer. If coconut milk is not available, substitute 350ml double cream.
Unfortunately I found this very bland and tasteless. I wouldn't recommend. - 06 Aug 2012
Love this recipe BUT if you follow this recipe exactly as it is written, it may be bland for some. What I did, prior to adding to the cornstarch mixture is, I seasoned it with more of the curry, cumin, parika and added a bit of red pepper to heat it up. What I love so much about this recipe is that it allows room to play with the seasonings. Some people don't want all the heat and spice and prefer the recipe as is so it's perfect. Others have a great base to work with and can play around with the flavor quite a bit. This is a versatile, easy and delicious meal for anyone, all you need to do is dip your spoon in, take a little taste and add whatever else you might need to make it perfect for you! - 28 Dec 2002 (Review from Allrecipes US | Canada)
This recipe sounded nice, but the method didn't seem correct to me (and how anyone could find it too hot/spicy with just one tsp curry powder for 8 people astounds me !). To release flavor, spices need to be fried for a couple of minutes, so when onion/garlic were soft I added spices and fried for 2 minutes before adding remaining ingredients. I only made this for 2 people, but still used recommended amount of spices, but 1 Tbs soy-sauce (for 8 I would at least triple the spices). By using coconut cream instead of milk (140ml can for 2 people) there was no need to add water/cornstarch. Will do again, but use more spice - may also be good using cashews instead of pine-nuts. - 02 Oct 2005 (Review from Allrecipes US | Canada)