Reviewed: Mar. 5, 2005

Very Good! Very Easy! Used 4 boneless theighs and cut the recipe in 1/2 adding about 1/2 cup more chicken broth, served over rice. Yum!

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RIKKLEA

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Reviewed: Mar. 5, 2005

This recipe is fantastic! It's in my "heavy rotation" of recipes. The only thing I modify is the amount of curry powder. Being a HUGE curry fan, I usually come close to doubling it, but the sweetness of the apples REALLY adds a special kick to it! LOVE IT!

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ELLAMENTAL

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Reviewed: Jan. 26, 2005

YUM! I used half and half in place of the milk, only because I had it in the refrigerator, and that seemed to make the sauce extra creamy and special. My curry was a bit bland, so the next time I am out shopping, I will pick up a curry with more "heat". Served this over rice - - that way the dish became curry chicken AND curry rice!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 12, 2004

I made this last night- it was very good but I think next time I make it I am going to put more curry powder in it. Also I found out I was out of flour after I started making it- so I substituted corn starch- it thinkened quite nicely.

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REDFAERY

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Reviewed: Oct. 11, 2004

Fantastic! The whole family, including picky kids, loved this recipe. I suggest doubling the sauce (butter, broth, flour, milk) as well as the curry, so that you can put it over rice. This one is a keeper. Good job, Christine!

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Heidi in Bulgaria

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Reviewed: Oct. 4, 2004

Very Subtle but delicious taste. I used Granny smith Apples for their tartness. Will make again!

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katie.welch

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Reviewed: Jun. 6, 2004

This recipe was great and easy to make. I used cubed pork sirloin tenderloin instead of chicken. I would use 3-4 tbsp of curry powder next time as we really like the flavour - it's something you have to experiment with according to your taste buds.

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Luigiette

Cooking Level: Expert

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Reviewed: Oct. 20, 2003

Fantastic with Chicken....but even better over pork chops! I used coconut milk instead of regular and doubled the curry to make it spicy. I prefer using granny smith apples. Serve it over rice.

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egbluesuede

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Reviewed: Oct. 20, 2003

This was a great recipe. I did add garlic, and a little bit of sherry cooking wine. I served it over plain white rice. I put this into my favorite recipes.

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GRACE

Home Town: Beaufort, South Carolina, USA

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Reviewed: Sep. 16, 2003

I made this recipe for my family and it was enjoyed by all. However, next time I will probably reduce the amount of chicken broth and/or milk b/c the sauce was a little runny. It did thicken after standing for a little while but I will reduce it anyway. I also like a stronger curry flavor in mine so I added a whole bunch of extra curry.

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KIRSTENS18

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Reviewed: Mar. 12, 2002

I thought the recipe was very good but felt it was missing a little something. I added and changed a few things the second time around and the recipe came out great. Instead of using 8 breasts, I cut up 2 in 1" cubes. I used granny smith apples and cut those into 1/2" cubes. I coated the cubed breasts with 1 tbs of corrander. I cooked everything in a large saute pot instead of baking . Then I replaced 1/2 a cup of the milk with coconut milk. It was delicious!

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ANGELICATV

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Reviewed: Mar. 4, 2002

Pretty good, although mine didn't thicken right. However, I am sure that was entirely my fault, as I can never get a flour-thickened sauce right for some reason. The flavor was excellent.

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ELFINDANCER

Cooking Level: Intermediate

Home Town: Wilmington, Ohio, USA

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Reviewed: Feb. 12, 2002

this was sooo good...although I did change a few things. I cubed the chicken and added some diced vegetables, then poured the sauce over everything, so it was an complete meal when it was finished. Cooked much faster too. Also I cut the recipe in half but still used two apples and lots of curry, plus some garam masala. It came out delicious!

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KYMBERAND

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Reviewed: Jan. 15, 2002

Loved this recipe, had a very subtle flavor

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ALICKADOO

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Reviewed: Apr. 22, 2001

The texture is great, but the apple curry flavour was not as intense as I had hoped.

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JINGSHI

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Reviewed: Dec. 30, 2000

Very tasty. It actually was more flavorful as a leftover dish than when it was first prepared. I felt like it needed more curry at first, but once it had been in the freezer for a little bit, it was wonderful.

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JLECRONE

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Reviewed: Oct. 13, 2000

The recipe by itself really needs something. I think the curry was a little overwhelming, but will try again!

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NOLLIE

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Reviewed: Oct. 2, 2000

Excellent recipe! We used skinned chicken legs and added several cloves of garlic and it was delicious!

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FYNN

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Reviewed: Sep. 23, 2000

One of the best chicken curries I have had. It is great!!!!!

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GATO

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Chicken And Apple Curry

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