My 10 year old son says "so awesome, bestever chicken thing ever in the world". So there you have it. I did not think it was salty AT ALL, one reviewer mentioned cooking sherry was salty (I have no clue)...but I did use the Merlot I was drinking a few days prior (leftover!), threw in a tablespoon of minced garlic (We love garlic), and instant coffee granules. I cut breasts into nugget size pieces, served over rice. A mellow flavor...nothing harsh or overpowering, if you want something punchy, this is maybe not for you. But it's a good base to start with...then kick it up yourself

Reviewed On: Apr. 7, 2009

If you don't like spice, don't make something with "spicy" in the title!! Spice can be controlled by cutting back or not adding the last few spices!! **I needed this to go further, so I added an extra cup of rice and an extra cup + of broth. **I had a few cups of basmati rice and used this, I cooked in pan about 15 minutes, and oven cooked for only 30 minutes and IT WAS DONE! I added a little more moisture, because I added extra rice too...and it was moist and wonderful - maybe the lighter weight basmati rice was the key to not having to overcook it. **my hubby melted a little processed cheese that starts with a "V" and that was WONDERFUL - I could do without the extra calories however!

Reviewed On: Apr. 1, 2009

This was AWESOME! We got a lamb, so I was looking for recipes to make great lamb dishes. This is a definate keeper. It does have a stronger flavor, I am not gonna lie, but we loved it. I kicked up the curry a bit more (we love it), and skipped the orange peel (had none). My 9 year old loved it (the lamb), he used soy sauce over his rice. I also took part of the sauce and kicked it up with a vindeloo seasoning to add more heat...Yummy! Thanks.

Reviewed On: Oct. 8, 2008