By Tish on June 13, 2002
"Healthy and easy to make ahead when you don't know what to make for dinner...just pull it out of the freezer and heat"
Serving Size: 1 (219 g)
Servings Per Recipe: 4
"I loved this. It was mild but not so much it loses it's flavor. I fixed it exactly as the recipe called and won't change a thing the next time I fix it except to make more! This is going into the definitely make again soon list."
"Dh made a pig of himself with this. He adored it and I thought it was very good. It is mildly seasoned (with the curry powder I have on hand). I made it for dinner tonight and did not plan to freeze it, so I cooked it on the stovetop. I used regular basmati rice (that's what I have) and simmered the dish 20 minutes. Dh dislikes raisins so I substituted dried cranberries-also very pretty. Thanks, Tish, for getting me another, "I love you.""
"My family including a teenager and ten year old really liked this. I cooked the rice seperate from the meat and used coconut milk. The curry is not too strong or overpowering and this is a nice change with pork. I think it would be good with chicken chunks or tenders too. I used craisins because I was out of raisins but think either would be fine. A delicious and easy recipe for a nice change of pace."
"Very good, but make sure you have instant rice otherwise you need to cook it ALOT longer. I also just cooked it up on the stove the day I made it. No freezing."
"Awesome!! I added a chopped clove of garlic, pinch of cayenne pepper and fresh grated ginger. This is a keeper! I almost used coconut milk instead of skim, but chickened out. maybe next time."
"We just had this tonight and thought it was good. I followed another reviewer's suggestion and cooked it on the stovetop. It worked out fine. Next time I think I am going to try this recipe with chicken. Chicken goes great with fruit and it is just a personal preference over pork. Thanks for the recipe. "