Reviewed: Jun. 4, 2009

Awesome...I have been craving the flavor of curry and this was just the ticket. My modifications to the recipe were to make it a bit healthier by adding brown rice instead of white, and light sour cream. I also added a pinch of cayenne for a bite and cashews intead of pine nuts...allergic. Love it, can't wait to serve it this evening after the flavors meld.

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lynnette

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

I tried it with plain couscous instead of rice and it was great!

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

I cut the rice to 2/3 of what is specified, omit the nuts and add sliced red grapes.

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jmffoodie

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Reviewed: Jul. 8, 2008

This is an EASY and YUMMY recipe. Everyone in my family loved it. The flavor is fantastic! It is the perfect dinner for a hot summer night. Served it with fresh berries and a simple green salad. Delicious!

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Tammy T

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Reviewed: Jun. 15, 2008

This is great and makes SOOOO much. What a great way to feed alot of people with a little meat! The rice can be scaled back to half, and is still good, but don't omit it.

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ANASYRIA

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: Apr. 14, 2008

I thought that the finished product of this was awesome, but being a add-it-yourself type of girl I had a few of my own touches I threw in 1) cayenne as previous members had said, to give it a tad of heat 2) I added frozen green peas, really just to get rid of the rest of the bag 3) I chunked in some flax seeds for more CRUNCH 4) Tossed in some coriander seeds for that delicious flavour & 5)I switched out quinoa instead of rice for the added nutrition

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Skizzit

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 27, 2008

I am always looking for recipes for leftover rice and this one is so far the best! I found it a bit too creamy. Next time I will only use 1/2 cup of sour cream. I also omitted the chicken and added a bit more red pepper.

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AmberC2

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Feb. 12, 2008

I added cashews instead of pine nuts and just used ready-roasted chicken from the store, and it was amazing! My book club loved it and all wanted to take home the leftovers! Also, use basmati rice not instant.

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chantel

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Reviewed: Oct. 18, 2007

Followed this recipe exactly and thought it was sort of blah. Sorry just wasn't for us.

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Madelaine

Cooking Level: Intermediate

Living In: Waterloo, Ontario, Canada

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Reviewed: Sep. 15, 2007

I love this recipe! It has become a staple in our house. Thanks for submitting it!

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Bethany Ann

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Moscow, Idaho, USA

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Reviewed: Mar. 18, 2007

This was delicious - however I made several changes - I left out the bell peppers because I don't like them, and I didn't have any green onions. I also added some chopped water chestnuts and substituted slivered almonds for the pine nuts. The dressing though was very good, and I liked that it also had rice in it. Very tasty!

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Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Mar. 4, 2007

Good flavor. Next time I may add some peppers to turn up the heat.

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Emily Duff

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2007

I have been wanting to make this salad for a while, and decided to make it today. I forgot to get the green onion and red pepper (duh!) but the dish was excellent even without them. I added some dried cilantro also. I discovered that I liked curry after eating at Boma, a restaurant in the Animal Kingdom Lodge at Disney World. This brought back the memory of that fantastic restaurant!

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buggymom

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Feb. 22, 2007

Delicious and simple. I added more curry than the recipe indicated, I like it a little more spicy.

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mpulley

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Reviewed: Dec. 8, 2006

I liked it way better hot!

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knicolelynch

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Reviewed: Feb. 15, 2006

A good change of pace for our family. The crunchiness of the celery was a nice contrast with the rice and chicken. Next time, I'll add more vegetables and a bit more of the dressing ingredients, but it was still good as it was.

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Dec. 11, 2005

My husband loved this but if I make this again I would take other reviewers advice and add less rice. The only thing I left out was the pine nuts as I couldn't get any. Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 6, 2005

we really liked the flavors of this dish!! the result is more of a sticky sort of rice, due to the chutney and such. a really nice change from the ordinary rice salad for a summer meal. i ended up with cranberry chutney instead of the mango as that was all that was avail, and omitted the pine nuts as i was out. all in all, worth the effort!! many compliments on the flavor.

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GREGSGIRL63

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Wilton, New Hampshire, USA

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Reviewed: May 26, 2005

Easy to make and very tasty. A real crowd pleaser. Like the others, I added less rice.

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BELAIRBELLE

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Reviewed: May 7, 2005

Very easy and very good. I used plain yogurt (not low-fat) instead of the sour cream, and added a little more mayo. I used chopped red and green peppers instead of celery, and added chopped cashews instead of pine nuts. Yum!

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solemn chef

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Curried Chicken and Rice Salad

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