By JustJanS on July 03, 2011
Photo by Karen Elizabeth
Photo by Karen Elizabeth
"Taste's recipe of the day. I made this the other night-it was great. The two teaspoons oil, ginger, garlic and salt and pepper were my additions to the original recipe ( I just can't make a curry without ginger and garlic) I made this in a 4 cup ovenproof dish rather than the one cup ones."
Serving Size: 1 (536 g)
Servings Per Recipe: 4
"Wow, Jan, this is fabulous, you'd think it would be a lot of work, but it's not at all. Delicious curry, mild enough to please most people, it perfectly complements the sweet potato topping. Such an attractive way to serve, I chose not to do a side of vegetables but did think how lovely this would be for guests (or just ourselves!), served with sambals and some naan bread ... This made 4 perfect ramekin dish servings, we enjoyed two, and my husband has the other two to loook forward to for an easy and very nice lunch! I will definitely be doing this again, loved this recipe!!! Thank you Jan, this was made for I Recommend tag game, on the recommendation of I'm Pat"
"Well the DM who declares "I don't like and will not eat curry" gobbled it all up and wants the left overs for lunch (I filled a 6 cup (1 1/2 quart casserole dish). The only change I made for to omit the onion for allergy reasons and as we don't really care for coriander I used basil. The DM felt there was too much tomatoe (I used a tin of crush so maybe diced would have suited him better) and the peas were a little mushy (so may be better to put them in frozen and just let them cook in the oven stage) for him but otherwise he quite liked it and for me and the DM it made a perfect diabetic meal which we thoroughly enjoyed. Thank you JustJanS, made for Make my Recipe - Edition 15."
"Very good! I'm giving only 4 stars because the units of measure are in metric and Celsius, which I had to convert. Also, I like more veggies, so I reduced the carrot, added celery, mushrooms, zucchini, and collards, so I didn't feel I needed a green side dish. I didn't have any peas on hand, but they would be very good in this. Conversions: about 25 oz sweet potatoes, 2 large chicken breasts cut into 1 inch pieces, about 14 oz diced tomatoes. Bake at 355 deg F. Instead of using ramekins, I put it all in one large casserole dish. Since we avoid flour, I substituted 2 tablespoons of arrowroot that I whisked into cold water before adding it to the pan."
"Reviewed for Aus/NZ Forum Recipe Swap July 2011- This is a really great recipe- loved everything. A delicious balance of flavours and loved that these potpies were packed full of veges and chicken. Definitely a recipe that we will be enjoying again and again. This was the perfect amount of chicken filling for the large one-cup ramekins. Photo also being posted. Made my own curry paste with recipe#460262 to make this a totally gluten-free suitable meal"