I've made this a few times. The first time I used boneless skinless breasts and followed some other reviewers' suggestions to brown the chicken before covering with sauce. The chicken was kind of dry and the sauce didn't taste grea. Now I use a big package of bone-in thighs and drumsticks and don't cook them at all (just season them as instructed in the recipe) before pouring the sauce over them. My goodness! This is one recipe I'd highly suggest following as written. The chicken is incredible, and the sauce is MUCH better for having all that time to bake in the oven. I've used variations of dairy, just depending what I have on hand. Anything from whole milk to heavy cream (and mixtures of the two) have worked great for me. I've also used cream of chicken instead of cream of mushroom soup - tastes great! This is a keeper! Oh, and if I have extra apples, I use two. Same with onions. I just like the texture of those things a whole lot. Finally, the recipe says to add salt, pepper, paprika and curry powder to taste - it might take a couple tries to figure out what amounts of these things you like, but it's worth it :) As others have said, it's impossible to be precise with curry measurements because curry powders vary so widely.
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I've made this a few times. The first time I used boneless skinless breasts and followed some...