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"Wow. This recipe is a great find. I made it with Garlic Cilantro Salsa, recipe 96866. I put all the veggies and garlic in a blender and made salsa with a porridge-like consistency. I left the lime juice out and marinated the chicken in it overnight then added the lime juice at Crock Pot time. (Citric acid would cold cook the chicken. Mak..."
Jul 7, 2010 on Food.com
"Great Soup! Rather than a fully pureed soup, I used an immersible hand blender and left a lot of texture. Next time I'll try cutting the curry back to 4 tsp. This one is a keeper. Thanks for posting."
May 26, 2010 on Food.com
"Made this tonight and it is really good. I cut the chicken in a few ways and decided that shredded is the way for me. Don't be tempted to add salt until you taste the finished product. There's salt in the green chiles."
May 17, 2010 on Food.com
"I liked this a lot. Very nice recipe. I'll be making this again. I used long. dark green, almost cylindrical cucumbers that I got at an Indian market. While slicing them, they gave off a slight bit of melon (which cucumbers are aroma. I'll be using those again for sure. After making this, I posted another cucumber recipe, much like this one..."
May 15, 2010 on Food.com
"Bravo! I sampled it before and after adding the coconut milk. It was great both ways. Hot sauce in a dish with coconut is an eyeopener. Next time I'll make a double batch for sure."
Mar 30, 2010 on Food.com
"I made this tonight and it was really good. Highly recommended. Used boneless, skinless thighs and the texture was perfect and the taste was delicious. I think next time (and that won't be long from now I'll try slicing a pocket into the thighs so that the marinade can get to the middle. This recipe is a gem."
Jan 7, 2010 on Food.com
"My batch improved on the second day. Next time I make it I'm going to try to flip it to Mexican by browning the meat and onion with a package of taco seasoning and topping it with cheddar."
Dec 18, 2009 on Food.com
"Take it from a Hungarian grandson, this is what it's supposed to taste like and this is what you want your kitchen to smell like. Spaetzle type noodles would be more traditional, but who's got the time? Don't miss out on trying this recipe because you think it's too spicy. If in doubt, make the paprika a 50/50, hot/regular mix. Szeged in the ..."
Nov 19, 2009 on Food.com
"Wow! What a find. Simple to set-up and packed with flavor. This one is a gem."
Oct 28, 2009 on Food.com