A recipe I remember from the past. Used bone-in skinless thighs, so had to cook longer than specified. Didn't have time to marinate but dish was still flavorful. I used all of the butter, and while it was probably unnecessary to do so, it turned out just fine (might cut back next time). This recipe was a good solution for a very last minute dinner party. Roasted fingerling potatoes and a nice salad and we were good to go. Can't go too wrong here.

Reviewed On: Nov. 18, 2011

More of a canvas than a recipe, but a great base to work from. Used brown rice (cooked in the am) and Chinese BBQ pork instead of chicken. Added chopped peppers, green peas and green onion; ramped up flavour with sesame oil, fresh garlic and sambal olek (for heat). Delish. Takeout fried rice is pretty ho-hum. This was excellent.

Reviewed On: Jul. 27, 2011

I made this as a curry sauce (no chicken) the day before the dinner party. Found no need to simmer for a longer time (as others have suggested) when the juices from chicken were not present. Doubled the sauce recipe, not doubling the sugar and adding one chopped jalapeño pepper. About an hour before dinner, I slowly reheated the sauce, along with cubes of cooked turkey breast (2 lb.). I added peas during the final few minutes of cooking, and chopped cilantro at the end. Served with basmati rice pilaf, raita, and a salad with orange vinaigrette. Excellent.

Reviewed On: Dec. 30, 2010