Just what I was looking for! I was trying to find something that didn't require me to turn on the oven, but could be made quickly. As luck would have it, I had leftover rice and peas that I was able to use. I did add a little extra milk and curry, though my husband said it could have used more. All in all, a hit.

Good for when you need something quick with what's on hand.

I made all of this on the stove top and it took the same amount of time. I did leave the peas and mushrooms out, and added another tsp. of curry. It was excellent!

I found this recipe extremely tasty for the short time it takes to prepare and serve! The only differences for me were: 1) I doubled the amount of curry -- next time may even triple it as we love curried food; and 2) I sauteed the cubed chicken breast (to ensure doneness). The rest I did in the serving dish in the microwave and found it quick, efficient, delicious!! Served it with sticky rice and a light salad. Everyone loved it.

I made this last night with the following changes: I used reconstituted powdered milk because I was out, and regular cream of mushroom. I omitted the peas and paprika (we don't care for either). It was very good, but not spot-on. My husband said he liked it but something was missing. I'm going to play with it a little because it was VERY easy, and I made it all in one container in the micro, so cleanup was easy. I served it over couscous. The mushrooms were almost redundant, so if you don't have them, give it a shot without. There is a McCormick recipe for Red Curried Chicken that is similar that we preferred. It was tastier, but with more complicated ingredients (coconut milk and whatnot). I'd say overall, this is a great recipe that my husband and even my 9 month old (I pureed it) ate with gusto.