Coconut chicken curry or the vegetarian alternative, coconut chickpea curry, is a staple in the Dawson cuisine. I’ve seen both sides of the coin; many love this dish with their whole heart. Others despise it. 

First, with the love, most people who loved it that I interviewed were faculty. Mr. Hannen said, “The flavor is good. It’s even better with the toppings: Jalapeños, cilantro, and sriracha.”

It’s not just the chicken version; the vegetarian option also receives much love from Mr. Billman. He said, “[It’s] Flavorful, healthy, light, delicious, buttery.”

It’s not just teachers. Zephyra Simitzis (’27) said “[I] enjoy it most days.” When asked to elaborate, she said, “[I like it because] It’s something different than what we usually get.”

The other side holds just as many emotions for this dish.

Ren Telpizova (’28) said, “I just don’t like the taste and the texture. I believe it’s an acquired taste.”

Violeta makes the claim, “You know a meal is good when you can eat the parts of it individually and they are all delicious. However, the coconut chicken does not stand alone, the curry doesn’t stand alone, and the rice does not stand alone. Without independent parts of each other, the whole meal is off.