Reviewed: Oct. 4, 2010

DO YOU LIKE CILANTRO? IF SO, THIS IS YOUR RECIPE!! YUMMO!! I USED BONELESS/SKINLESS.. MIXED GINGER ROOT AND GARLIC INTO CREAM. COOKED AS DIRECTED.. TOOK LONGER THAN DIRECTED.. DID NOT THICKEN AS RECIPE SUGGESTS, HARD TO THICKEN WITH THE CHICKEN JUICE LEAKING INTO THE CREAM.. WHEN CHICKEN WAS DONE I TOOK UP CHICKEN AND ADDED CREAM /CHICKEN JUICE MIX INTO BLENDER WITH THE CILANTRO MIX.. SERVED OVER CHICKEN.. JUICE WAS AS THIN AS WATER UPON REHEATING.. BUT....... THE FLAVOR WAS AMAZING!!!!! CHICKEN WAS TENDER.....

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Reviewer:

Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

Reviewed: Jul. 8, 2010

I'm sorry, but this sauce basically tastes like milk and cilantro, no melding of the flavors what so ever. It aches for spices and seasonings, namely salt. Plus the cream never thickens up because the juices from the chicken keep it thinned out so the consistency was disappointing. I rinsed the thin sauce off the chicken and shredded it.

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Reviewer:

Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

Reviewed: May 6, 2009

This was quite good & a bit different from the run of the mill chicken type cream dishes. Next time I think I'll use boneless chicken breasts & cut them in chunks and add to cream sauce.

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Reviewer:

tizzylizz

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

Reviewed: May 2, 2009

Nothing special. We love all the ingredients, but this was just a mediocre recipe.

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Reviewer:

houstonmomof4

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

Reviewed: May 9, 2007

I'd never baked chicken in cream before, but found it a little odd because the fat separated from the water and formed 2 layers in the baking dish. When I'd finished, the flavor was okay - but too much work is required here for a mediocre end product.

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Reviewer:

em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

Reviewed: Jan. 9, 2007

I only made the Chutney, but it was a great recipe.

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Reviewer:

eayers

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Santa Barbara, California, USA

Reviewed: Oct. 5, 2006

Fine recipe, feel the sauce would have better suited fish than chicken.

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Reviewer:

Katie

Reviewed: Jan. 26, 2005

A new favorite. Add a little ginger, garlic, and salt to the chutney.

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6 users found this review helpful

Reviewer:

HORROCL

Reviewed: Jan. 25, 2003

I made this dish and served it over white rice. The whole family loved it. It was quite easy to make and very tasty. For a lower fat version, substitute the cream for fat free evaporated milk or half and half.

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9 users found this review helpful