Reviewed: Dec. 29, 2007

Delicious! I did as others did and floured the chicken before placing in the slow cooker, to thicken the sauce. I added veggies (brocoli, yams and peas) and a can of coconut milk about 1 hour before serving. It was especially good the next day.

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Brenda

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Reviewed: Nov. 27, 2007

Nice dish! Included the Spicy Sweet Potato Fries as a side along with a salad. I got a little creative with some of the marmalade for my salad dressing and it was excellent. (Mixed 2 tablespoons of orange marmalade, 1 tablespoon of light mayo, splash of olive oil, 1/4 cup of fat free cream and a 1/2 teaspoon of papkrika).

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DookieJ

Cooking Level: Intermediate

Home Town: Lake Mary, Florida, USA

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Reviewed: Nov. 9, 2007

This was an awesome recipe!! I'm not a huge fan of rice...so i use a great pasta called Orzo...it looks kinda like rice, but i like the texture much better. I also added a can of coconut milk near the end, which was great! I'll probably use half the cayenne pepper next time...it was too spicey for us. It kinda over powered the other flavors, but over all it was a great dish!! (also i may add more currey next time, it wasn't a very strong flavor. The sweet orange was the best!

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Heidi

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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Reviewed: Oct. 16, 2007

This recipe is so wonderful, my husband loves it, I love it not only for the taste but for the sheer fact I can start it at noon and not have to worry about it. The only change I made was in the last 30 mins to an hour of cooking I add coconut milk which gives the sauce a wonderful creamy texture. I serve with brown rice, naan bread, mango chutney & chopped onions. Definitely a keeper. Thanks.

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KATRONALE

Cooking Level: Intermediate

Home Town: Abingdon, Maryland, USA

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Reviewed: Oct. 15, 2007

Like others, I found the broth to be extremely thin. I simply scooped out a cup and added some flour to make it more like a gravy for the chicken and rice. Flavor-wise, it was delicious!

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LissaKatt

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Reviewed: Sep. 29, 2007

I combined this recipe with another and made a couple of changes. I cut the chicken into chunks and tossed it in flour before I put it in the slow cooker. It cooked a lot faster this way - probably about 3-4 hours on low. I also left out all of the spices except for the ginger, since I didn't have them in the cupboard :). The sauce was a little runny, but I didn't measure the ingredients exactly, so I might have put a little too much chicken stock in. My family really liked the flavor. It was sweet, but not too much. I served it over rice, which turned out great.

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YAMMY1

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Reviewed: Aug. 28, 2007

Simple and definitely different. Love the flavors.

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Jane

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Reviewed: Jul. 31, 2007

I used a store-bought marmalade and I think that contributed to the dish being waaay too sweet. In the end, I added heaps of veggies (potatoes, carrots, ocra, red peppers, onions and garlic) and poured in a half cup of cream to thicken because it was watery and wasn't sure what I could eat it with (whether rice, bread or noodle). My hubs didn't enjoy it though he finished it to encourage me. I like the idea of curry and fruit but maybe not something as tart as marmalade. Jackfruit or pineapple would be lovely.

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