This is a very EASY way to make curry rice. I cooked mine over the stove and when it was done cooking I added 3 tbs of olive oil and 1 tsp or yellow curry to a large skillet ( more like a rounded wok really, very deep) i then added 4 chicken thighs cut into 1 inch pieces and sauteed till cooked after they were done I put them in a bowl to wait, Using the same oil I added 2 med onions chopped and sauteed till they started turned brown, then I added a handful of coarsely chopped unsalted baking cashews to the mixture, returned the chicken and added the already cooked rice stirring frequently over med heat until thoroughly heated and mixed. Turn off the burner and let sit for 10 min or so. This will allow the cashews to really soak in the flavor and be nice and tender with the dish. I'm telling you this tastes just like the stuff they serve at restaurants. So good. Everyone LOVED it! happy cooking

Reviewed On: Nov. 6, 2009

I made this dish with red curry. I cooked the onions and spices just as the recipe calls for, I poured that over my chicken thighs, carrots, potatoes and chicken broth in the crock pot and cooked on high till the chicken was done about 3 hrs. This dish went fast. Everyone loved it. tasted like a traditional Indian dish that we order at a local place and pay 5 times as much for. I served this with curry rice, white rice and some buttered and toasted tortillas. so yummy

Reviewed On: Nov. 6, 2009

I took others advice and added a splash of sherry to the soup mixture, very good touch. I also cut the breasts into 1 inch strips added salt and garlic powder over the chicken and covered that layer of chicken completely with swiss. I saw others reviews and decided to prepare my stuffing first, very very good. moist and the chicken was juicy. Will make this again.

Reviewed On: Nov. 5, 2009