Reviewed: Aug. 3, 2010

I roasted my veggies in a separate small roaster with some garlic, salt and pepper, and a splash of chicken stock @ 400 for about 40 minutes give or take. I just poured half the curry sauce over each about 10-15 minutes before the chicken was finished. The chicken was moist, juicy and tender. Ummmm good. There will def be a next time although I want to add a little coconut milk to the sauce. MMMMMMMM good

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Reviewer:

Artsyfartsygirl

Cooking Level: Intermediate

Reviewed: Jul. 5, 2010

Wonderful! I messed with the sauce ingredient amounts a little to suit me, but I'm giving it 5 stars anyway. Great combination of flavors!

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Reviewer:

Julie W.

Reviewed: May 11, 2010

Pretty good even though Im not big on curry. I noticed in the ingredients it doesnt say anything about cayenne pepper but in the directions it says to put that in the sauce mixture. Im assuming they meant the red pepper flakes?

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Reviewer:

goddessheatherrr

Reviewed: Mar. 20, 2010

We both loved the recipe and will make again. I made exactly as directed and wouldn't change anything. Next time I will put in a cakepan as my roaster was to big.

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Reviewer:

jedpur

Cooking Level: Intermediate

Home Town: Brookings, South Dakota, USA

Living In: Mountain Home, Arkansas, USA

Reviewed: Mar. 8, 2010

it was okay, had it once probably wont have again.

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Reviewer:

Happy_Mom

Reviewed: Feb. 22, 2010

I prepared this for a gathering of family & friends and it was a huge hit! I also used the sauce on some baked salmon last night for dinner along with a green salad and roasted asparagus. My husband and 8-year old son loved it on the salmon also. Highly recommend it!

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Reviewed: Feb. 19, 2010

I love this sauce. I put it on the chicken for my family and over tofu for myself.

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Reviewer:

SPIDRPRNCS

Reviewed: Feb. 12, 2010

It was really good...completely different than anything that I've cooked. It was my first attempt with curry and I liked it. I did do things a little differently. I used celery and onions instead of mushrooms...Roasted everything at 400 for for an hour with about 1/2 c. of water...glazing every 5-10 minutes the last 20 minutes. It was good. I served with a little home made garlic bread and it was a hit. (I rated 4 stars instead of 5 b/c I like all the preboiling and adding veggies later was a little too much) Other than that I will DEFINITELY make again.

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Reviewer:

JazzyKajun

Reviewed: Jan. 29, 2010

Did without chicken, extra spices

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Reviewer:

ce231

Reviewed: Jan. 12, 2010

My husband and I loved this. Followed the ingredients exactly but cut the honey in half. After eating it for two nights I took the left over sauce and the chicken stock from roasted chicken and put in pot and added one can chicken broth and remaining veggies and apple. It made a delicious and unique soup for the third nights dinner.

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