Comments on: Curried Chicken

By: zina

zina — Sun, 24 Oct 2010 22:18:53 +0000

This is definitely a fabulous recipe. The spices are perfection and I think even better than the pre-made curry spice sold in stores. Browning the chicken can be tricky with the spice/apple mixture, but I kept my eye on it and made sure not to burn the mixture, stirring often. There was no fat in the pan and I added a tad more of butter although the chicken did release enough juices/fat to brown it. I did cut the recipe in half for the two of us. This tender, scrumptious chicken and delicious gravy went well with brown bastmati rice. I will be making this again for sure!

By: tastesbetterwithfriends

tastesbetterwithfriends — Mon, 11 Oct 2010 18:33:11 +0000

To be honest, I never actually had my grandma’s curried chicken, but my father said it tasted pretty much the same (he was probably just being nice to me!)
The “curry” part of the dish is pretty mild, I think it’s a good intro to Indian cuisine.

By: zina

zina — Sun, 10 Oct 2010 20:46:00 +0000

I love chicken curry, but my version is curry powder and cream of mushroom soup with leftover chicken….your recipe is totally different and I can’t wait to try it…especially since the curry powder is “homemade” the recipe itself sounds so delicious!

By: Twinks

Twinks — Sun, 10 Oct 2010 19:12:20 +0000

I’m putting this one in my recipe box.

By: shari

shari — Sun, 10 Oct 2010 18:40:30 +0000

So, did your curry taste just like Grandma used to make? I love curry, and am so happy that your curry doesn’t call for generic “curry” powder. My husband doesn’t like curry at all, but I think it’s just because he’s never had a good curry. This recipe intrigues me, and I think I will try to pass it off as a simple chicken recipe and not mention the “curry” part. Thanks for your Grandmother’s prize recipe!