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By Tassie Chef
Added March 24, 2006 | Recipe #161332
Showing 1-3 of 3
on March 09, 2006
This was really good. I omitted the peppers because we dont care for them. I used crushed tomatoes and 1 small onion. This was really good, I liked how the rice turned out! Will make the again!! Thankspeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 01, 2006
I found this recipe 'nearly there'. Sound base, but the flavour of the chicken/sauce was odd and I think the poster could have added different spices, creating a kind of curry 'blend'. As it was, the chicken/sauce tasted 'flat'. The addition of the sour cream at the end was inspired, though. The risotto was tasty, but more instructions, I feel were required as rice cooks in about 20 minutes (but maybe someone else didn't know this?). A recipe that has definite potential, but the spicing needs to be worked on a bit.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 01, 2006
An aromatic rather than spicy curry. Quite easy to make, although I wished for more chicken per person.Strong flavours- monitor the salt if using bought stock. Made brown rice instead of white and that seemed to work out fine. A good one to add variety to the mid-week repertoire.BF loved it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (740 g)
Servings Per Recipe: 4