Reviewed: Aug. 27, 2008

This is sooo good. I give it four stars only though, because if you cook the chicken according to the directions, it turns out too tough. I cooked this tonight, but put the chicken in the crock pot with some butter and curry for about 2 hours first. Then I laid it on the rice and cooked according to the instructions. Me and my husband love this!

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akbecca81

Cooking Level: Intermediate

Home Town: Egegik, Alaska, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Jul. 10, 2008

This was so easy & delicious. I used 2 cups of rice & 2 cups of water cause my family loves rice. I added dried cranberry & raisins for the dried fruit. You must try this recipie

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Amy

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Reviewed: May 20, 2008

This was a great recipe. I had to cut the ingredients in half, all except the rice mixture as I was using 2 boneless breasts, I cut these into strips and placed them on top like it called for. This was a wow dish and will definitely use this again. Am already giving out the recipe. Only one problem, divide the curry powder and do whaat with it. I used half of it in the rice mixture, suppose that was the only place to divide it to.

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Pat's

Cooking Level: Expert

Home Town: Woonsocket, Rhode Island, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Apr. 25, 2008

Chiken was bland the rice was ok. It was not as exotic as I thought it would be. As an improvement to the recipe I will probably add cashews & chicken stock(instead of water) to the rice with dried fruit to accompany spicy curry chicken.

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lovelymeal

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 10, 2008

The best thing about this recipe is that it is so easy to make - throw in oven and leave! I added green & red peppers, tomato and spinach. It was ok - smelled better than it tasted but kids ate it up fine.

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royalewcheese

Living In: Perth, Western Australia, Australia

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Reviewed: Mar. 25, 2008

Add more curry! It's wonderfully moist and the rice is sooo tasty, but it needs more spice. Also, salt and pepper the chicken before you do anything else to it. We'll be making this again but adding more oomph.

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mirriam71

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Reviewed: Mar. 12, 2008

Excellent! I used raisins and apricots in the rice. Will definitely make again. I did brown the chicken before laying it over the rice and then used the pan to add butter and spices which I poured over the chicken. Very easy!!

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susan

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 21, 2008

This is a very colorful and fragrant dish...and very easy to make too! I use Jasmine rice instead of long grain, substitute 1 can of chicken broth for the water, and choose dried tropical fruit. I also prefer using shrimp from time to time. They just get added to the rice halfway through the baking time. Oh, and Hot Madras Curry powder for those that like a bit more spice!

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CurryGirl

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2007

Pretty bland recipe. I even used chicken broth instead of water. I like my rice fluffy, so I used 1 1/2 cup of rice. My kids loved it, though.

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Misha

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Reviewed: Oct. 15, 2007

I followed the recipe with little exception. I cut the fruit in 1/2 due to hubby's protests. I used golden rasins and cherries. Maybe my curry powder was old but this dish was just ok. I did mix everything together well also. I found that 45 minutes coked the chicken well but the rice was totally soggy and mushy textured. I found pockets of spice and lots of pockets of blandness. I did as a previous writer suggested by putting 1/2 the curry in the rice mixture and 1/2 in the butter with a 1/4 tsp of cardamom. I won't be making this again.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 27, 2007

This was fantastic--very authentic tasting. If you feel like Indian food, save yourself money and just eat this at home! :) My husband loved it, and even my two year old son loved the fruit in the rice (the chicken was too spicy for him so I left the curry sauce off his piece). THANK YOU for this recipe!

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julieedmonds

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Reviewed: Jul. 12, 2007

I did this recipe really different. I decided to just make the rice and forget about the chicken. I did not put the rice in the over either. What I did was I took 2 cups of uncooked rice and added the water in it. In the water I put the teaspoon of onion powder, 4 teaspoons of Curry powder and ½ teaspoon of paprika and a teaspoon of olive oil. Mixed it up and let it cook. My husband is half Indian and he loved the rice. He asked of is again just this weekend.

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Jessica G.

Cooking Level: Intermediate

Home Town: Ridgewood, New York, USA

Living In: Yonkers, New York, USA

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Reviewed: Jul. 2, 2007

Good for a quick dinner-we loved the fruity rice. I used 1 1/2 pounds of chicken breasts and cut the curry powder back to 2 teaspoons so the flavor wouldn't be too overpowering. Baking these for 40 minutes was plenty.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 26, 2007

Personally, I hate chicken and fruit together, but my dad liked this recipe. I used raisins and dried cranberries for the dried fruit. I just really didn't like this at all but if you like fruity chicken, then you might want to try it.

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L. Brown

Cooking Level: Intermediate

Home Town: Kyoto, Kyoto, Japan

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Reviewed: May 14, 2007

It's a good idea, baking rice with the chicken this way, but this recipe was quite bland and plain. It definately needs more seasoning and not just heat. I will be making this again, but I think I'll use my favorite seasonings with it (maybe cajun, or dry salad dressing mix) in the rice and on the chicken.

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YAFSAR

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Reviewed: Apr. 17, 2007

This is one of the best Indian recipes out there! You get great Indian flavor but it's easy, and leaves your house smelling wonderful. I agree with the rest of the reviewers who said it only needed 45 minutes to cook. For the dried fruit I used a mix that I got in the bulk food section of my grocery store--it had raisins, cranberries, dried pineapple and dried mango. Those fruit flavors were delicious in this dish!

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mulegrrl44

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Reviewed: Mar. 25, 2007

This was absolutely delish. I followed the entire recipe but I did add some minced garlic, cinnamon, and bay leaves. I also did rub the butter mixture onto the chicken. I used wings. The rice was terrific. I served it for dinner this evening and my entire family loved it. My mother in law asked for the recipe before she left and plans on making this dish next Sunday.

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luv2cook

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Reviewed: Mar. 21, 2007

My wife said this tasted much like the Indian food she ate when in London...high praise for the recipe. Maybe it's an exaggeration, but it was very good.

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Mr. T

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Reviewed: Jan. 22, 2007

I also found as someone else mentioned that the chicken was a little on the bland side, if I were to make it again I think perhaps it would be best to rub the chicken and leave for the spice to permeate. I myself and DH really liked the rice and I liked the addition of the fruit (although DH said hold it on the fruit - he has a choc bar and fizzy drink for breakfast so no need to take his advise) my only moan, I am on a roll, why stop now? That a little more rice is required for our family at least another 1/4 cup.

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Jade

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Reviewed: Jan. 10, 2007

I cut this in half and used two small boneless skinless chicken breasts to serve two. For the dried fruit I used apricots. Wonderful! I will be making this over and over again! Edited to add: I've since found that this is even better with boneless skinless thighs. The thighs are more moist than the breasts.

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