Reviewed: Jun. 21, 2011

A bit bland, but a good base recipe.

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Reviewer:

AlysonG

Reviewed: Jun. 4, 2011

Mushy and not very flavourful.

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Reviewer:

RFunk

Reviewed: Jan. 22, 2011

4 star for this basic recipe and because I have my own favorite ingredients that go along with curry, I decided to try this: 1) Instead of using plain yogurt, I used Baked Apple Pie flavor yogurt. 2) Added hot curry instead of mild because my husband and I love curry. 3) Also, for more flavor, I added my onion mix which consists of lemongrass, galangal, ginger, garlic and small onions. Definitely gave it a kick! 4) With a little hint of lemon juice, salt and cilantro to top it off. 5) I marinated the chicken with all the ingredients for at least an hour before baking. 5) Instead of cooking it in a saucepan, I baked it 375 degrees F for about 45 minutes. This is definitely a keeper! :)

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Reviewer:

souldistraction

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

Reviewed: Jan. 14, 2011

Very good! Did as suggested, used less water, and lowered the temperature to add the yogurt so it didn't curdle. So yummy!

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Reviewer:

rhenium3

Cooking Level: Intermediate

Home Town: Walnut Creek, California, USA

Reviewed: Jul. 31, 2010

This recipe is fine. Those who have a hard time with curdling yogurt simply have not done a lot of cooking with yogurt. Sometimes even lowering the temp and adding corn starch does not help. Yogurt is a mild product. Curdling doesn't mean it's bad. Cottage cheese and Ricotta are curdled cheese products, but there's nothing wrong them them, or curdled yogurt. Mine curdled too. I ate it anyway, and it was fine. I cooked it down to reduce the water content a bit. It does have some texture, but tastes just fine. For those of you who don't realize this, all the curds are is small bits of yogurt cheese, which can be made by simply straining the water out of yogurt through cheese cloth. Curdling is just a hazard of working with cooked yogurt. Toughen up and eat it! There are too many people starving in this world to justify throwing food away without even trying it.

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Reviewer:

Chris Richard

Reviewed: Apr. 23, 2010

I have tried a recipie alot like this and i used sour cream in place of the yogurt. When it was done cooking I had some bread crumbs I had added some spices to and baked it till they were browned...was terrific.

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Reviewer:

Loves Whole Grains

Reviewed: Jul. 29, 2009

This came out wonderfully last night. I did have to drain out some of the water after the chicken cooked. I also added some raisins because that is how the Indian restaurant in my neighborhood serves it. Lovely!

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Reviewer:

Barb

Reviewed: Jul. 19, 2009

Turned out wonderful. Sautéed chicken first, added onions and celery. The yogurt has to be added after taking it off the heat to avoid curdling.

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Reviewer:

Doug

Reviewed: Jun. 23, 2009

I did not care for this. Yogurt curdled. Was not even edible.

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Reviewer:

Maureen

Reviewed: Jan. 20, 2009

Personally this is my favorite curry chicken recipe with my adjustments. First of all I bake this recipe on 350 for 1-1/2 hours.Instead of using water use chicken bullion (and about half of what this recipe calls for) more yogurt (be sure to add either flour or cornstarch to prevent the curdleing) and for the last 15 minutes of baking add fresh cut up tomatoes. (the more the better!) YUMMY!!

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16 users found this review helpful