Reviewed: Mar. 3, 2012

Good mix of flavors. Used four fresh roma tomatoes, and also cooked regular brown rice separately, then mixed it with the other ingredients. Added peas for color. Quick and easy for a cooler winter night!

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Reviewer:

VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

Reviewed: Feb. 7, 2012

I LOVE LOVE LOVE THIS RECIPE! I'm a big curry fan and make it often. It's nice to make it all in one pot and MUCH quicker. I omitted the raisins though. I used a small cinnamon stick instead of ground (as I use in all my curries) and I added some chili powder for a little kick.

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Reviewer:

the_beckenator

Reviewed: Feb. 5, 2012

Stupendous! I'm a complete novice in the kitchen and this was a breeze... and delicious. It had lots of flavor but wasn't overly spicy (the effect of the cinnamon, I think). I modified it a bit to increase the proportion of stewed tomatoes and dried fruit. In addition to raisins, I added dried cranraisins and dried cherries. I suspect it sweetened the overall flavor a fair bit.

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Reviewer:

riandavis

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 26, 2012

I am so happy I found this recipe! I just typed in "cooked brown rice" and "chicken" in the ingredient search, and this was kind of what I was hoping I'd find! Since I'm on Weight Watchers, I'm being very careful about what I eat, and make healthy changes wherever I can. For this one, I used fat-free, sodium-free chicken broth instead of chicken bouillon, but everything else was pretty much the same. Didn't have stewed tomatoes, so just used canned chopped tomatoes in juice, currants instead of raisins, Penzey's FABULOUS Maharajah curry and skipped the bay leaf. Since the rice was already cooked, I just combined everything in a skillet and simmered until the chicken was done (about 10 minutes), then added the rice and popped it in the oven for another 10 minutes. DELICIOUS, and even husband enjoyed it. Thank you, Isybel, for a really great recipe!

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Reviewer:

Kelly

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Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Oct. 10, 2011

I've made this once and it probably earned 4 stars but 'm rating this a 5 for the potential. I added about a cup of cauliflower which was a nice addition. I also added a can of tomato sauce. I think it needs 2 cubes of chicken bouillon and probably a tbsp of cumin. I will also add chopped onion next time. I started it in the skillet and just put the whole skillet in the oven covered in foil to finish it, so I didn't dirty 2 pans. Do stir it often. I almost didn't add the raisins since I don't usually like fruit mixed with savory dishes but I wish I had added more, they really do make it special!

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Reviewer:

Carey

Reviewed: Oct. 9, 2011

This was delicious! I used regular brown rice which I soaked for about an hour in water first, and low-sodium chicken broth which I substituted for the water and boullion cube. Golden raisins looked nice and tasted great.

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Reviewer:

LawrenceV

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Jul. 24, 2011

I like the complex flavors though simple preparation. I used fresh tomatoes from my garden because we had so much but then had to guess at the liquid. It worked out fine. It's very forgiving as long as the rice is cooked.

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Reviewer:

lovetotrynewfood

Reviewed: Jul. 16, 2011

This was good and I will probably make it again. I used frozen peas instead of raisins and diced canned tomatoes instead of stewed. My husband really enjoyed it.

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Reviewer:

javamama

Cooking Level: Beginning

Reviewed: Jun. 30, 2011

This is pretty good -- not great. Okay for every day. Not the party fare I was hoping to discover. I used 1 cup of chicken broth instead of water + boullion. I used a 14.5 oz. can of diced tomatoes, because that is what I had on hand. I used 1 cup of white rice, as I didn't think the brown would cook quickly enough. I substituted a 9 oz. package of short cuts already cooked chicken for the raw chicken.

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