Very good. I used a mild curry paste, I think next time, I'll use hot. The only trouble I had was cooking the lentils to the right consistency. I ended up throwing out the first batch as they had cooked too long and were complete mush. I got it right the second time. However, the dish was still a bit too thick. Next time, I'll add some vegetable stock to the onion/spice mixture before adding the lentils right at the end.

Reviewed On: Sep. 2, 2008

Very good, milder than I normally like though - next time, I'll add more red pepper.

Reviewed On: Jun. 9, 2008

I've made this 3 or 4 times. I leave out the pimentos (cause I just don't like 'em) and sautee about 3 cloves of minced garlic in the butter before cooking the chicken. I use Italian bread crumbs for the coating. Also, I double the sauce. Great over Penne or thin spaghetti. I've gotten compliments and recipe requests each time I've made this.

Reviewed On: May 23, 2008