This recipe filled the house with fragrant curry-smelling aromas. We couldn't wait to eat! The dining of course was the best part. The taste of fresh ginger, intermingled with coriander, was the perfect blend for the dish. Forwarding this on to my mom who loved it. Definitely one to share. (only thing I omitted was the chickpeas - personal preference - don't generally care for them) Peach chutney a lovely accompaniment for the chicken.
Chicken Curry with Rice
From EatingWell: September/October 1996
Fresh ginger and pungent curry add big flavor to this one-pot meal.
5 Reviews for Chicken Curry with Rice
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.
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
This recipe was great! It was so simple and delicious. I will definitely be making this in the future.
I made double of this and it was great. I followed the recipe- except for the chicken thighs as cubed breastmeat was on sale.
I was a little worried about using curry powder as I prefer to use the individual spices and vary each amount, but it turned out well.
It froze well too. I will make this again.