First off, thank you for your feedback, It’s always greatly appreciated As for the salt, It would make a big difference if you used table salt vs kosher salt. Kosher has bigger granules, and so would be less salty. If you used Kosher, then it may be a matter of taste. We didn’t find it too salty. I will add “or to taste” to the recipe, and I’ll give 1/2 tsp a try when I make this next to see if that gives a good flavor while not being too salty for some tastes.
For the soupy part, there should be some liquid to spoon over rice or sop up with some bread, but if your dish was too soupy for your taste, it may be that you had a juicier tomato, or it could be that your chicken gave up more juice than mine. One option would be to add a bit less coconut milk, maybe 1/4 cup. Or you could up the heat a notch and reduce the liquid. A few more minutes of cooking won’t toughen the chicken. And if you see that it needs a longer reduction, just remove the chicken, reduce it to your desired thickness, and then return the chicken to the pan.

I hope this helps!

Other than those small things, I really enjoyed the recipe — and how quickly it came together. Thanks!

I had to chuckle about your description of the two Indian Restaurants across the street from each other. Quite frankly I’m surprised to hear you have two Indian Restaurants. Good for Wichita.

I think at best the most ethnic restaurant you can find in Hutch is Mexican. Oh wait, there’s Fazoli’s.

Lea Ann