Reviewed: Oct. 5, 2009

I adjusted this recipe in the following manner to cook it in my slow cooker. I used 2 cups cooked cubed chicken, 1 enveloped Lipton onion soup mix, 1 cup apple juice versus the beer called for, 2 teaspoons curry powder, 1/2 teaspoon cumin. I also parboiled some small red potatoes(just enough to fill the bottom of a six quart Dutch oven, in one layer with 2 Tablespoons salt.) I cubed the potatoes and placed them on the bottom of the slow-cooker. I then put the cubed chicken on top of that. I then made the sauce and poured that over all. I cooked this on the lowest setting for five hours. The length of time allowed the flavors in the sauce to permate the chicken and the potatoes. It was just the right amount of spiciness for me.

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norma d

Cooking Level: Expert

Home Town: Erin, New York, USA

Living In: Elmira, New York, USA

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Reviewed: Aug. 18, 2009

Eh. This was way too sweet for my taste. The curry addition was good, but maybe next time I might use diced tomatoes. You might like this if you are into sweeeeeeet dishes.

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 3, 2009

I made quite a few adjustments based on the reviews - I seasoned the cubed chicken and onions with salt, pepper, curry, and paprika. I browned the chicken with the onions in a large suace pan, then poured in 6 oz beer with 1 can crushed and 1 can diced tomatoes. I then stirred in 3 tsp curry, 1/2 tsp cumin, cayenne, garlic powder, salt and 1 tsp basil. When the chicken was almost cooked through, I threw in some pre-cooked cubed potatoes and cauliflower, let it all simmer and right before I took it off heat, a few dashes of cream to balance out the tartness of the tomatoes. YUM! Total hit =) I took away one star because of all the changes, but the basic recipe is great - very easy to make.

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GINGERBCOOKIE

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Reviewed: Jul. 27, 2009

I combined some of the suggestions on the reviews to make this and it came out great: I doubled the curry, added a half teaspoon of cumin and garam masala, added cubed potatoes, omitted the parmasan, and added a can of diced tomatoes with the juice, and cooked it all up on the stove top. Pretty far from the original recipe, perhaps, but it was all based on reviewers suggestions and we loved it!

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Messy Cook

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

OMG! This one is a total keeper. LOVE IT!

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Karen in Texas

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Reviewed: Jun. 19, 2009

I followed other reviewers' advice and threw in a few extra spices, cubed the chicken, and cooked everything on the stove top. My family voted this one a keeper!

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Nancy

Cooking Level: Beginning

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Reviewed: Apr. 23, 2009

this was great! i did add more spices according to the reviews-turmeric, cumin, cayenne, garam masala. i also added potatoes and green pepper. very good and easy. will probably make it again with these additions. some lemon juice might be good in it too

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 16, 2009

I liked this recipe. Have played around with it by adding more curry and cayenne pepper on the days I want something spicy. Since I don't like alcohol, I use chicken broth instead. I've also tried this sauce on fish instead of chicken and it always comes out great. Really yummy with feta sprinkled on top.

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princesa97

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Reviewed: Mar. 16, 2009

Wonderful! The whole family loved it ! Will definately make again!

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fbal2635

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Reviewed: Mar. 15, 2009

WOW! This was awesome! My husband made this and to be honest, I was thinking I'd have to eat something else for dinner as I don't like curry. But, it was amazing. I even had seconds! We did make a few (slight) changes to make it even healthier. We used olive oil instead of butter, omitted the parm (we didn't miss it at all!) and added small red potatoes to the dish. Super yummy! We will definitely be making this again soon. Thanks!

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PNH2B

Cooking Level: Intermediate

Home Town: Carlsbad, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Feb. 16, 2009

This will sound silly, but I prepared this with a very strong wine buzz. Once I was convinced that I had destroyed it, I recklessly threw in haphazardly measured ingredients (original ingredients, though), + some cumin. So there I was with my sangiovese and some Steely Dan all through the kitchen when it was suddenly filled with the most delicious aroma! My point? Even my goofiness could NOT sabotage this recipe! EVERYONE loved it despite the predicate, "Yeah, I probably screwed this up but it's this or Alpo." Mad props to the submitter! PS - as others have already suggested, the cumin + extra curry works. My face is still sweating, and that's a good thing!

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Brian

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Reviewed: Dec. 31, 2008

Good, but not THE curry we're looking for. Made it with some naan, and it satisfied the craving! Thanks!

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Wyatt & Kali

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Reviewed: Sep. 9, 2008

there is not much to say about this except that it's absolutely delicious! by far my favorite recipe that i've tried out. you can adjust the level of heat by simply adding more of the curry and perhaps additional pepper but it's certainly not necessary.

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LittleOne

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Reviewed: Apr. 16, 2008

Sorry, but this recipe was blah. Had to add cumin, more curry, red pepper, fire roasted tomatoes, and zesty tomato sauce to make it taste good. I probably won't be making this again.

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Mar. 7, 2008

Great recipe...I took the advice of earlier reviewers and cut the chicken into bite size pieces. The boyfriend and male roomie loved this dish; there were no seconds. We love curry, so adding more (2 or 3 tsps) is a must. Definitely needs more kick...cayenne pepper. I'm making this again tomorrow night as requested in advance by the boys! Thank you for the recipe!

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q.autio

Cooking Level: Expert

Home Town: San Jose, California, USA

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Reviewed: Feb. 20, 2008

I took the suggestions of adding a few dashes of cayenne and crushed red pepper, doubled the curry and added 1/2 tsp cumin. Included boiled potatoes and left out cheese, served with Jasmine rice. We thought it came out very tasty and you would never know it's soup based!

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 21, 2007

This was the best chicken recipe I have ever made!! My hubby loved this - that doesn't often happen. I followed the recipe exactly, then added more curry powder, garam masala and cardamom as per the advice of another reviewer.

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coralee

Cooking Level: Intermediate

Home Town: Courtice, Ontario, Canada

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Reviewed: Nov. 18, 2007

I was not crazy about this recipe. My boyfriend made it exactly as the recipe says, and I just felt like the flavoring was off. I don't think I would make it again, but it was a unique dish and glad we attempted it.

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luvEZcooking

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Reviewed: Nov. 13, 2007

Fantastic! I spice it up a little more by adding red pepper flakes, but it is a hit with my very picky husband!

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BRANDIMORIAH

Cooking Level: Expert

Home Town: Salisbury, Vermont, USA

Living In: Anthem, Arizona, USA

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Reviewed: Nov. 13, 2007

Recipe is really great, but I did make some changes. There didn't seem to be enough sauce to fill a 9x13 pan, so I baked it in a 9" pan instead. We aren't beer drinkers, so I used chicken stock instead, and replaced the butter with EVOO. Also added some garlic powder & about 1 Tbsp. ground cumin. Instead of the parmesan, during last 5 minutes of cooking I sprinkled shredded mozzarella. It only needed 30 minutes to cook with a few minutes to sit afterward. Served this over rice and even my 21-month old loved it!

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asiachick

Home Town: Salt Lake City, Utah, USA

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Tomato Curry Chicken

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