You are correct in saying this Fantastic! It is very easy to make, yet the dish tastes like you have spent a lot of time cooking. The sauce was lovely and full of flavor. The mango chutney definately added another taste sensation. The meal was truly delightful, and you made me look good, Sue ;-) Thanks for sharing this wonderful recipe.
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What a yummy curry this makes! Even my Italian born DH loved it and requested that I make it again. Thanks!
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This was fantastic! Had to use a red pepper instead of the green, but followed the recipe otherwise. Will be making again! Thanks Sue!
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5 Stars, a mellow and mild, only slightly sweet dish; seek out the best quality curry powder, as that will determine how well you enjoy this recipe. I used Merwanjee Poonjiajee & Sons's Madras Curry Powder; I might use Garum Masala curry powder another time. Two bone-in chicken breasts weighed 1 1/2 lbs, so this served two; I had to transfer from a 12" skillet to a 5 1/2 quart skillet to accommodate the chicken and the potatoes. The bone adds flavor to the sauce, but I wouldn't have to turn the chicken over if it was cut up in smaller pieces (but I would have to shorten the cooking time). I used Crosse & Blackwell's Major Grey Chutney, located near the hot tomato sauces. With so much diced potato, I wouldn't dream of serving over rice; I served over steamed green beans. I will make this again! Made for Photo Tag.
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This recipe was really tasty and I will definitely make again; however, I think that it would be better if the chicken was cut into pieces before placing in the flour. I might also add some cornstarch to thicken up the sauce a bit. I served with jasmin rice which was perfect.
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This is a reasonably fast supper and tasty. I subbed a jelly I had but would love to taste it with a true chutney in it. Very good. Great tasty sauce. Makes a generous recipe and I am looking forward to left overs. I used de-boned chicken thighs cut in chunks.
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Very good flavor. I couldn't find the mango chutney at my local grocery so I substituted with pineapple marmelade that I already had, plus a dash of teriyaki sauce, and extra garlic. It still turned out really good. I also used a red pepper instead of green to make more colorful, especially once it's topped with the cilantro.
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This recipe lives up to its name. Absolutely fantastic! This is just like a dish they serve at a popular Vietnamese restaurant here in NYC-- Saigon Grill.
The only things I did different was skipped the cilantro and I used Apricot preserves instead of mango chutney. Delicious! I wouldn't recommend skipping the preserves or chutney as it makes the dish. Thanks so much for sharing.
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Excellent flavor and texture. I prefer a little warmer curry so next time I'll add a touch of hot curry powder to complement the mild. Thanks for a great recipe.
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Yummy! This isn't really like any curry I've ever had at an Indian restaruant, but it was still good. Next time I would add some more veggies (I like to have a higher veggie-to-meat ratio). Good comfort food with the breaded chicken and potatoes in a nice thick sauce. We did add the mango chutney, which was interesting. I did have to leave out the cilantro because I ran out, although I'm sure that would make the dish even tastier. Thanks for posting. I would make this again.
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We had this for dinner tonight, it came out very nice and very easy to make. I did use the cilantro and all of the other ingredients, except the mango chutney, which was not available at stores near me. Although I know one other reviewer rated this recipe without using the chutney, I feel more comfortable not giving stars at this time. If I have a chance I'll make it again, and rate at that time. Thank you for a nice recipe.
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Very good! I didn't use the mango chutney or cilantro cause I didn't have any. Excellent! Wouldn't change a thing.
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