Wow. Double-coating the chicken with the breading was a brilliant idea. I'm so glad someone offered that suggestion. I used panko bread crumbs for an extra-crispy breading, and added some herbs, and a bit more salt. I added crushed garlic to the milk mixture for a more robust garlic flavor, and I only let the chicken marinate for about 20 minutes, and it still came out extremely tender and juicy.

Reviewed On: Apr. 6, 2009

I love curry chicken salad. This one is nearly perfect--it was just the ratios that I thought were off. The ingredient list is superb. I added more fruit and vegetables than the recipe called for and cut the chicken into rather small pieces. I used half plain greek yogurt and half mayonaise and used quite a bit more than the recipe calls for. I also doubled the curry powder for more flavor, and did end up adding a couple dashes of salt.

Reviewed On: Apr. 6, 2009

I rarely make a recipe exactly as printed. Characteristically, I made some changes to this recipe, but it was a fantastic base. I used active dry yeast instead (2 1/4 tsp for each fresh yeast cake). I also used white whole grain flour and substituted 1/2 cup whole grain oat flour for some of the wheat flour. I also added a tablespoon of wheat gluten because whole grains tend to produce less elasticity. I'll probably increase the amount of rye flour next time and substitute agave nectar for the brown sugar (to lower the glycemic impact). This was an excellent and easy recipe.

Reviewed On: Mar. 17, 2009