Chicken Curry with Rice

From EatingWell: September/October 1996

Fresh ginger and pungent curry add big flavor to this one-pot meal.

READER'S COMMENT:

"i will make this one of my go to recipies. easy to make and delicious. the only change i made was less cayanne pepper. a keeper. kc yonkers "

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4 Reviews for Chicken Curry with Rice

02/23/2012

Anonymous

Not really worth repeating, but okay

This dish was more or less a disappointment for us. For all of the spices and freshly chopped things it contains, it came up lacking in the flavor department (at least if you follow the recipe). Even though I added a tiny bit of salt and pepper to the chicken itself (the recipe doesn't have you season it), the chicken bland although moist; the curry flavors did not infuse the chicken pieces. I think the dish needs a sauce or something, too, because the rice mixture just turns out kinda dry and lumpy with no real vehicle to carry the usually potent spice flavors. If not for the cayenne, this would have been completely bland. It is colorful, though. I think I would have preferred this to be a spicy curry in lite coconut milk served over plan rice.

Pros: Easy

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