28 Reviews

A yummy, lovely lemon-colored dish with tasty chicken and a nice creamy gravy that was perfect over steamed rice. I substituted dry white wine for the water and doubled the curry, as we like it a lot! I dumpted everything in a crockpot, including 1/2 cup raisins, and cooked about 5 hours. Ohhhh, so tender and creamy. I sprinkled top with toasted almonds. I will make this again, Served over bed of rice, this makes a pretty and delicious main-course potluck meal.

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BeachGirl March 29, 2003

Just the right amount of curry flavor. This is a quick and easy dish that I will make again.

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Martha Pitts March 26, 2003

Since this dish is quick & easy to prepare, its great for a week night dinner. My local market didn't have "fried onions" & I cut the recipe in half for 2 servings. It had just the right amount of spice for our tastes & the sauce was perfect over steamed rice. A green veg completed the meal. Thanx Rita!!

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CountryLady March 27, 2003

Sorry, I didn't care for this. It was rather bland....I may try again with a red curry paste instead of the powder...and maybe add some coconut milk.

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ELS January 04, 2010

I wanted to make this healthy so I substituted 2 cups of nonfat plain yogurt for the soup. I also added 1/4 c crushed peanuts and a hot Thai chili pepper(chopped). It was very good. I cooked some brown rice in 1/2 water and 1/2 chicken stock and sprinkled in onion powder, garlic powder and a little curry while it was cooking. This went really well with the chicken.

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tchale40 October 23, 2013

I have really missed curries since starting my diet and this recipe will be my new best friend! It tasted great with some extra spice (everyone's tastes are different!)- I used 2tsp of medium curry powder and 1-2tsp of a Korma spice blend I had. I also added some finely chopped courgette, carrot and broccoli just before the chicken finished cooking and served over basmati rice. Wonderful dinner and very low points!

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Shuzbud January 22, 2011

This was really easy to make and quite good! The taste was good; my "picky" eater had three helpings! Thanks!

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Mom of Five April 23, 2003

This turned out great! I was out of tumeric, so I subbed honey mustard for colour and a little extra honey to bring some sweetness. I used cream of mushroom soup, and used milk instead of water; added in broccoli at the last minute to add some green and crunch. It went over VERY well. A definite remake is in order! Thank you!!!!

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Carla Lamb January 22, 2015

Just made this for dinner tonight and I was SO impressed! Delicious and moist chicken with incredible flavor! I rubbed some red curry powder and ginger powder on the chicken breasts then browned them. Since I didn't have Turmeric I used ginger powder in the sauce as well as the red curry powder. I paired this with an Arugula salad using an Asian style dressing. We will definitely be having this again!

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flygirl1967 January 07, 2014

I made this about the same as the recipe.I didn't add the tumeric because I didn't have any, and I added probably about 1 Tbl of curry. I didn't add any extra salt. It was fine for me, but some that are used to salting thier dishes may want to add it.
I was very tasty, and my picky 9 yr old ate it with no problem, which is amazing! Next time I will add some red bell pepper when sauteing onions for some extra color and flavor. Yummy!

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adegaines November 29, 2010
Curried Chicken Breast