13 Reviews

AWE-SOME!! Oh wow, I can't get over how easy this was and the flavor was out of this world. I did as you recommended and made the marinade the night before so the chicken could marinate for 12 hours. The seasoning go well together and they are potent. Thanks canarygirl for putting a little spice in our lives.

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bella214 January 31, 2003

I marinated the chicken for this dish yesterday. All day at work today I kept thinking about it sitting there waiting for me to cook it and I wasn't disappointed. The herbs, yoghurt, lime, ginger, garlic etc. combine to make the tastiest sauce, and all in half an hour as canarygirl said. We can't buy Jalapenos, so I used Thai Birds Eye Cillies. Certainly worth trying-I will be again real soon.

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JustJanS July 01, 2002

I made this last night and it was just heavenly. Great combination of flavours. Unfortunately, the grocery store forgot to pack my fresh basil and cilantro, so I had to resort to dried herbs. I was only able to marinate the boneless skinless chicken breasts for about 4 hours or so, but that seemed to be fine. Despite the changes that I had to make, this recipe was awesome. I can't wait to make it again with the fresh herbs and the proper marinating time. Thanks Canarygirl.

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Just Call Me Martha January 25, 2003

Wonderful! This is unique and great for special occasions. I marinated overnight and used chicken breast cutlets. Consequently, I didn't have to cook them for very long (only about 10 minutes or so.) I served this with jasmine rice and garlic green beans. It was excellent! I did only use about 1 lb. of chicken, so I had plenty of extra sauce to pour over the rice. Thanks CG for this great recipe, and of course for all of your help!

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Jill77 January 23, 2003

I have a habit of making a recipe once and moving on. My dinner guests insisted I make this again. My only problem was I added more chicken (3 lbs) and consequently had no "gravy" for the rice. Next time I will follow the recipe and perhaps hold some of the sauce out of the marinade to use at the very end.

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lilu September 12, 2002

This was delicious. The chicken was so tender you could actually cut it with a fork. I served it with basmati rice and Izzy Knight's Absurd Vegetable Gratin (which was also wonderful) and some nice rolls to sop up the awesome juice with. My guests did indeed keep going back for more. The only thing I realized is that I used 5 chicken breasts and there really was enough marinade for about 8 breasts. Yummy. Thanks for posting canarygirl!

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Babs in Toyland July 05, 2002

What am I missing? I am sorry but the sauce is way too strong.I guess I just need it to be toned down. I liked the taste but it was just too strong.

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timmy wimmy September 04, 2003

Delish. Loved the marinade - tasty and colourful (it was a beautiful minty green!). My husband and I love Indian food, so this was a winner. Next time, I plan to hold off a little on the spices. (The garam masala, coriander AND cumin were - for me - overkill since they are so similar). I prepped the dish the night before and it was great to just dump it in a pan and cook for a quick and yummy meal the next night.

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ajaneck July 01, 2003

I didn't think it was all that great for the amount of different ingredients that went into it.

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liliya_99 July 10, 2010

This was very good and we will be eating this again. I couldn't quite understand what you meant by the marinade will stick to the chicken, but it sure did! I think it's easy and yummy. We kept a side of the sauce to use as dip (of course it wasn't the marinade from touching the chicken). Thanks for a keeper!

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Smilyn June 17, 2008
Basil, Cilantro and Macadamia Nut Chicken