Reviewed: Nov. 15, 2009

I did not care for this dhis dish at all. The sauce was very bland, and the dish was not "attractive" on the plate at all. We will not make this again.

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MommyScholz

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Reviewed: Feb. 2, 2009

Entire family loved this mild curry. I didn't add the raisins and they weren't missed.

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Lovely Rita

Cooking Level: Beginning

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Reviewed: Jan. 7, 2009

Very good recipe.I didn't give it a 5 star because I had to add some salt and a bit of spiracha hot sauce to give it a more well rounded flavour.But definitely not bland without my add-ins as some users said.

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Oct. 29, 2008

i loved this recipe so much that i joined this site so i could rave about it. it was so delicious. i used chicken legs and added some crushed toasted almonds during the cooking. depending on how spicy your curry powder is will determine the kick that it has but since there's the sweeness of the coconut milk and raisins, a little bit of hotness goes well. i just loved it. (i guess i already said that!)

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june maxwell

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Reviewed: Jul. 27, 2008

This was a good curry dish. I added the following variations 3 tbsp flaked coconut salt whole can of coconut milk 6 Chicken thighs in stead of breast added 1 more tbsp curry Brown ed every thing and returned it to slow cooker for 6 hours on low so the chicken could suck up the flavor!! Perfect Served with moroccan bread

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Moroccan Habeba

Cooking Level: Expert

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Reviewed: Jun. 16, 2007

It tastes great I added shredded coconut to the sauce while cooking.

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Alvaro

Cooking Level: Expert

Living In: San Salvador, San Salvador, El Salvador

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Reviewed: May 21, 2007

Recipe was very bland. Do not recommend this.

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Genoa

Home Town: Carbondale, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 22, 2007

Wonderful. Few modifications I made that made it even better: I doubled the curry powder and doubled the shredded apple. Delicious!!

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annabella101

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2007

Just returned from French Polynesia, where we had this dish w/out the raisins, apples and carrots. Also used boneless chicken breast chopped into cubes and the whole can of coconut milk. While cooking the chicken, add some curry and salt to give flavor. With this modification, the dish was identical to what we loved on our vacation. Serve w/ a rounded mound of white sticky rice.

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home6hardman

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Reviewed: Aug. 5, 2006

I wasn't too impressed with this dish. The sauce was okay, but the chicken had no flavor whatsover once bitten into. I think if the chicken were to be marinated in something, or if this were a slow cooker recipe it might have been better. I will not be making this again.

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Ami

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Apr. 21, 2006

We love curry and this recipe has a good, balanced taste. I used boneless chicken breast but otherwise followed the recipe. We will definitely have this again!

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Karin

Living In: Jamestown, North Dakota, USA

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Reviewed: Apr. 19, 2006

I liked this recipe. This was my first attempt at making any kind of curry and it came out good. I just felt that there could have been some more flavor. I also used some Garam masala (sp) and and hot paprika. I omitted the apples but added the raisins. I served it with jasmine rice. All in all, this was a good recipe that you can vary to suit your individual tastes.

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NCRAN

Cooking Level: Intermediate

Home Town: Washington, New Jersey, USA

Living In: Clementon, New Jersey, USA

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Reviewed: Mar. 13, 2006

Wonderful recipe! I added chunks of daikon radish (potato would work but I like the texture of daikon). I used dried cranberries instead of raisins, and added some kale for color and taste. What a tasty and hearty meal!!!

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KIKU333

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Reviewed: Mar. 2, 2006

I changed this recipe up a bit. I'm not a big raisins fan and my boyfriend isn't a cooked carrot fan. I also left out the apples too. I added two potatoes and half a head of cauliflower. I also added some salt, sugar and mild curry powder. It turned out perfect.

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Grvqn

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Feb. 12, 2006

I used boneless skinless chicken breasts and I added 1 russet potato and 1/2 head of cauliflower. I cut the onions into quarters and chopped all the veggies into large chunks. I served this with jasmine rice and we loved it. My only issue was the ammount of curry... I was using homemade cury from India and 2 T was WAY too much for me. 1 would have been fine. Overall- I think this dish relies heavily on the quality of the curry mix you use. It was easy and tasted great once I figured out the correct amount of curry to use.

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AMYK

Cooking Level: Expert

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Reviewed: Dec. 22, 2005

My husband and I LOVE this recipe. We use cut up boneless chicken breast instead, adding a whole can of coconut milk and some salt. Served over Jasmine rice with French Bread and Irish butter is an absolute dream! This is one to hold on to.

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jrosm11

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Reviewed: Nov. 14, 2005

I agree with one of the other members; this was incredibly bland. I won't be making this again either.

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DOKKIA

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Reviewed: Sep. 2, 2005

I have made this several times and loved it each time. I followed the suggestion of a prior user and used boneless-skinless chicken breasts to make the cooking go faster and easier. I use an entire 13.5 oz can of coconut milk and that works well to give extra sauce for rice. Once I used "low-fat" coconut milk and the sauce was rather thin, so I don't recommend that. This is a great recipe for people who like curries!

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SHMMRSTR

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Reviewed: Aug. 16, 2005

I followed this recipe exactly... my husband and I did NOT like it. It was bland... needed something... we added a dash of cayenne pepper and some chutney. It also needed salt. This recipe will not be a "keeper" for us.

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B. Welsh

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Reviewed: Jun. 2, 2005

I used boneless chicken breasts and each piece was cut into four sections. I browned the chicken first, removed them, and then cooked the carrots, onions, and celery. When the vegetables were slightly cooked, I put the chicken pieces back along with the rest of the other ingredients. I used Trader Joe's bottled curry spice. I definitely will make this dish again...simply delicious!

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MITTYMOM

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