Reviewed: Jul. 30, 2012

I thought the sauce would be way too watery and too much of it if I used whole cans of each cream soup, so I decided to use only one half can of each. I decreased the amount of cayenne to 1 tsp. and added 1/4 tsp. of my homemade garam masala spice blend. This was very tasty and had just the right amount of heat for us. Thanks for a very easy curry recipe. I would make it again.

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Jul. 27, 2012

I have made this recipe several times because my husband and I LOVE it! I have found that this recipes works well on the stove top instead of the slow cooker when you are short on time.

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Reviewer:

syreetasells

Cooking Level: Intermediate

Reviewed: Jul. 23, 2012

This was a hit with our family, and it is certainly easy to make. I did make a few changes, mainly because not all of us like mushrooms. I changed the can of cream of mushroom soup to a second can of cream of chicken soup and left out the fresh mushrooms altogether. And, at the recommendation of others, I left out the extra salt, otherwise I kept the recipe as is.

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Reviewer:

Lisa

Reviewed: Jul. 16, 2012

Very good but could have used a larger variety of ingredients. Next time I will use more peas, carrots, onion, potatoes, etc.

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Reviewer:

chickenman

Reviewed: Jul. 11, 2012

I loved this easy prep slow cooker meal! Comes together in about 15 minutes. I skipped the onion saute, and just added to the crock sliced raw. I added diced sweet potato and shredded carrot to the mix, and used low sodium soups and low fat coconut milk. For the curry powders I used two tablespoons sweet curry, and one tablespoon hot. I skipped the cayene. Just let it go on low for about 8 hours. This was delicious served over basil spiked jasmine rice. A definite keeper and do-over for sure. Thanks for sharing your recipe with AR!

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Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Jun. 27, 2012

It was awesome! Now that I am pregnant I keep dreaming about this curry. However, I think that it taste so much better with more vegetables. I added potatoes, carrots, and celery. The potatoes were the best part.

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Reviewer:

Amanda

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Reviewed: Jun. 1, 2012

This is an awesome curry because it uses such common ingredients that you most likely already have in your pantry. I did make changes however and I am sure glad that I did beacuse I think it would have been waaaay too spicey otherwise. I used 2 TBSP curry powder (instead of the 3) and 1 tsp Cayanne pepper (this was the perfect spicy for my family, 2 would have been way too hot for us. Soooo yummy though!

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Reviewer:

michelle_martens08

Reviewed: May 20, 2012

This was good; however need some changes to the recipe. Like the other reviewers, I decreased the cayenne pepper to 1/2 tsp. Fine for my partner and I; however my 5 year old struggled a bit with the heat and she does eat some spicy cuisine already. We actually love Thai food and associate curry with sweet and salty. Some reviewers said to not add more salt. I would say that you should. I would also add some sugar, approximately 2 TBSP. With these changes, I would increase the rating to 4 to 5 stars. We ate with jasmine rice-- as must have for the side!

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Reviewer:

gwen98

Reviewed: May 9, 2012

I pretty much followed the recipe but didn't have Cayanne pepper so I just added more curry. I also added cauliflower, broccoli and zuchini - I will add potatoes next time as there was a lot of sauce. I also used boneless, skinless chicken thighs as they have more flavor than breasts. I will make this again and add more vegies.

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