Very good recipe. Per other readers suggestions, I added the nut topping instead of nuts in the batter and an extra banana making it very moist. I used part brown/part white sugar. Not sure I'd do that again as it made the bread a darker brown and I had to explain to the kids that it's just darker in color and no it wasn't burnt. Kids!!

Reviewed On: Oct. 26, 2009

Restaurant quality! I made a lower sodium version and it turned out great. Sauteed veggies in no salt butter before adding to low sodium broth. I cooked the chicken breast and wild rice (separately of course) in the low sodium broth as well and eliminated the boulion. The mushroom soup was also low-fat-low sodium. We did not miss the salt at all in this soup!

Reviewed On: Oct. 15, 2009

I followed the recipe but wish I would have added a tad more curry. Like others, I could smell curry (though not unplesant) in my kitchen for 2-3 days afterward. The sauce was a little thin but it worked out well on the rice so no complaints on that. Thanks for the recipe, it's a keeper!

Reviewed On: Oct. 5, 2009