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Showing 1-4 of 4
on May 15, 2010
We loved this recipe. I added lots of currants and toasted almonds. It was delicious the first night and even better the next day! I will make this often. Thanks for a wonderful recipe!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 23, 2010
on September 14, 2009
This was really delicious! The flavors went together very well. I loved the sweetness of the currants and the crunch from the almonds and the subtle curry flavor. I made this to take to lunch the next day, but once I tasted it, I wound up eating half of it right then! I used skinless, boneless chicken thighs, so browned the chicken on medium high heat, then turned it down to low for the simmer. Made for PAC, Fall 2009.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 May 16, 2005
My husband and I thoroughly enjoyed this dish!! We still talked about it the next day! I doubled up on the onions, peppers, garlic and stewed tomatoes so we would have more sauce. I cut down the fat by using Smart Balance to saute the chicken and veges.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 (277 g)
Servings Per Recipe: 4