Reviewed: Jul. 21, 2011

This was a wonderful dish. My family loved it. The only downfall is the smell that it leaves in the house afterwards.

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2 users found this review helpful

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Jamie

Home Town: Sacramento, California, USA

Reviewed: Jul. 13, 2011

Fast and easy I love this recipe!!! Thanks!!

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tands

Reviewed: Mar. 9, 2011

this is one easy and delicious recipe. My sister and I loved it and we will be adding it to our favorites. The only thing i changed was I used 3 tbsp of soy sauce and 1 1/2 tbsp hoisin sauce.. (the only reason was because i didnt have oyster sauce on hand) It still turned out great! we'll be making this again and again.. next time i'll try to use oyster sauce. Thank you so much for sharing this easy breezy recipe.. :D

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babyb00juz4u

Reviewed: Oct. 26, 2010

really good and really quick and easy - curry and garlic - what's not to like?

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robert

Reviewed: Oct. 20, 2010

The smell of the fried curry oyster sauce is intoxicating. It's best to fry this dish as I tried stir frying, while it smelled good, it didn't have the same impact. Crispiness is where it's at. I have made this recipe a few times already.

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Button

Reviewed: Jul. 27, 2010

this is a really nice dish if you're looking for something new to do with chicken. i used breast filets cut into strips, thats just what i had in my freezer, and fried it in a big cast iron skillet since i dont have a wok, and it turned out well, but i think itd be more moist with bone-in chicken. I also didnt add as much curry powder, but only because i had my youngest nephew and he wouldnt have eaten it. Turned out to be a hit sevred with some fried rice and a fresh salad, and his mom is asking me for the recipe now ;). But when i fix it for myself I'll add all the curry, as well as some hot sauce.

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redsand.beach13

Cooking Level: Expert

Reviewed: May 13, 2010

So delicious and tender! We marinated the chicken for an hour and a half, baked it at 350 degrees for 1/2 hour in a basted pan (with canola oil), and broiled it for 5 minutes, turning it once so it would brown evening. You gotta watch the broiling -- it really cooks fast! That said, this chicken was everything and more we thought it would be! It was like tandoori and curry together, with crisp skin. It will definitely become a staple in our house. Thanks, Saadiah! It's amazing.

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litgirl24

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Montague, Massachusetts, USA

Reviewed: Mar. 11, 2010

my husband loved it more than I did. It was a catcher I must say. It's a nice variation from the usual fried chicken I make at home. Thanks, Saadiah!

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kusinera

Reviewed: Dec. 11, 2008

This was pretty good. I will def make again but maybe with some alterations. Not for sure what yet but I'll figure it out.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Nov. 9, 2008

Maybe I made this wrong? I followed the directions exactly, even marinaded the chicken a little longer, but it didn't yield a powerful flavor. In fact, my husband and I couldn't taste much of anything.

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4 users found this review helpful