Reviewed: Jan. 17, 2010

This was excellent! I used regular brown rice and cooked it all on the stovetop in about 55 minutes. I also had to add another 1/2 cup or so of boiling water near the end of cooking time. I cooked the chicken seperately in oil and seasoned with salt, pepper and curry powder and then mixed it in once the rice was cooked. Will definitely make again!

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Reviewer:

Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

Reviewed: Oct. 30, 2009

This is a wonderful, quick, easy, very tasty curry dish. I've been craving curry but haven't been in a cooking mood. This looked easy and it was. It satisfied my craving too. Whomever said it was blah must have their tastebuds numbed by processed foods. I did it all on the stovetop like another person did (2 cups water and 1 cup regular brown rice) but other than that everything was the same. Hubby said it needed more heat so he added some hot sauce (he adds that to everything) but I thought it was good as is.

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Reviewer:

Rainyday

Reviewed: Oct. 6, 2009

I am always looking for new dishes to try with my friends... This turned out really good (other than my mistake of using regular brown rice and it didn't get done in the oven, the first time I made it) I made it again today cooking regular brown rice all the way on the top of the stove before mixing it into the rest of the recipe and into the oven... The first time I made it for 9 others and they all liked the flavor... in the future I would always cook the rice on the top of the stove before mixing into the rest... another thing I would do is to mix up the rest of the recipe the night before and let it marinade the chicken... plus makes it so easy to stick in the oven the next day and dinner is done!!! Thanks for the recipe, will use it again in the future!!!

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Reviewer:

Drea

Reviewed: Oct. 6, 2009

My family loved it. My picky son actually had seconds. I did have to increase the amount of curry powder and used diced tomatoes instead of stewed, but otherwise we really enjoyed it

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Reviewer:

David

Cooking Level: Expert

Home Town: Kinston, North Carolina, USA

Living In: San Antonio, Texas, USA

Reviewed: Oct. 1, 2009

BLAH! This was not good in anyways whatsoever. I thought it sounded fantastic. Healthy food doesnt have to be nasty food. None of the flavors worked together AT ALL. NO harmony whatsoever. My family wouldnt finish their portions.

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Reviewer:

Autumn Star

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

Reviewed: Sep. 24, 2009

Added mushrooms and frozen broccoli. Only added 2 t curry and may only add 1 1/2 next time. 3 is way too much! My husband said it tasted even better the next day leftover because the flavors had time to meld. Definitely will make again!

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Reviewer:

Emmadilemma

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Huntsville, Alabama, USA

Reviewed: Sep. 11, 2009

A definite keeper! Added an onion and some mushrooms and used Brown Basmati Rice, also used organic chicken stock and fresh tomatoes from my garden. Easy to make and very tasty especially the next day. Thanks for this !

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Reviewer:

Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Sep. 9, 2009

This recipe tasted very good and was real easy to make. The only thing I have against it is that it's a little dry and don't know how to fix it. It tasted so good that I know I will make it again. Thank you for this recipe.

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Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Sep. 1, 2009

The recipe was easy and it looked very appetizing but the cinnamon flavor was not good at all. To make it edible, my son and I poured on some hot sauce and some sage, which helped a lot but it was still not very good.

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