Reviewed: May 8, 2012

This was an excellent recipe. I improved upon it, however, by doing the following: In a 3 gallon stock pot (not a 9X13 baking dish), I added the following items, in addition to the original ingredients: -For the "mixed fruit," I added 6oz. of solely dried cranberries. -Instead of plain water, I added the equivalent in chicken stock. -About 1/3cup of Merlot wine. -Two cups of celery. -About one cup of sliced, white mushrooms. -About 4 tablespoons peanut oil. -One clove of garlic. For the butter/spice mix I also added: -About a teaspoon of basil. -About a teaspoon of oregano. -About a teaspoon of cinnamon. The end resulted in a medley of flavors and textures that your palate will demand you make again! I hope others enjoy this edition as much as I did. Thank you ChristyJ for the original recipe!

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Reviewer:

Clayton

Reviewed: Mar. 11, 2012

Loved! I did double the curry and used chicken stock instead of water. I used 2 tsp hot curry powder and 6 tsp reg curry powder. It was a great compliment to the sweetness of the rice. I not only dressed the chicken with the spice mix I also injected the chicken. If you use brown rice, parboil it for 15 mins before adding the rest of the ingredients. It adds a nice nuttiness to the dish.

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Reviewer:

MRSW00DY

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: Grand Haven, Michigan, USA

Reviewed: May 23, 2011

The chicken was very moist! The sweetness of the fruit complemented well with the curry. Everyone at dinner enjoyed it. We used chicken thighs, and the skin had great flavor from the curry.

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Reviewer:

aurianne2002

Reviewed: Jan. 10, 2011

I gave this a four because the family said it was good but, I haven't tasted it yet. Having leftovers for dinner. Will change my review according to my taste. But, I'm sure I will love it. Additional comment. I thought it was good too so I am changing my rating to five stars. I used chicken broth instead of water.

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Reviewer:

LLee

Cooking Level: Beginning

Home Town: Lorain, Ohio, USA

Reviewed: Nov. 13, 2010

My husband and I loved how moist the chicken was, and he liked the fact that it wasn't in your face curry flavor. The rice didn't wow, on the other hand. I found it a little less than cooked and lacking in a strong flavor of any kind.

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Reviewer:

Anna

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Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: El Paso, Texas, USA

Reviewed: Sep. 17, 2010

I gave this a 1 just because you have to rate. But I would not make this again. My husband and kids didn't like it and I doubled the recipe thinking to have left overs for dinner too. If you are not a fan of curry powder don't even try it.

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Reviewer:

Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

Reviewed: Aug. 27, 2010

This is a wonderful dish for guests or dinner for your family. I added a little mango chutney and some brown sugar to the melted butter and spices. Served it with Tzatziki and more mango chutney on the side. I will make this again....very nice dish for entertaining.

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Reviewer:

sohappycookin

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Shelton, Washington, USA

Reviewed: Jun. 7, 2010

Kristy doesn't like. I give it four stars

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Reviewer:

BigDaddy

Cooking Level: Intermediate

Reviewed: May 2, 2010

Great dish and easy to throw together. Just use less water if you dont like mushy rice. Chicken has its own juices so there is no need for 2 cups of water. Try 1 1/2 cups of water or take the foil off 20 min before completion.

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Reviewer:

renecancook

Reviewed: Mar. 8, 2010

This is a great dish. Very much like a Thai curry rice dish that is made at a local Thai restaurant. I altered my recipe to be more Thai-like in taste to mimic the restaurant's and turned out perfect. First of all, I browned the chicken in garlic and vegetable oil and curry powders (lots of curry powder as many reviewed the chicken to be bland)- browning all sides. I also used chicken thighs because I love the skin of the chicken. I also used chicken stock instead of water. Added cashews along with a dried raisin/cranberries combo, twice the amount of curry powder indicated and more onions (probably a 1/3 more than indicated) to pack more of a punch. I would also suggest trying pineapple- not even dried one, just the one from the can is terrific. Next time I will try a seafood version of this with scallops, mussels and shrimp. Was delish and tasted SO similar to the restaurant's. A big hit at out home! Thanks so much :)

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