Chicken Curry in a Hurry

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This recipe was fantastic! I have made it several times but recommend that when attempting this recipe, keep the original portion size for a great result. When I tried to scale it up to a double batch, it did not come out as flavorful. The prep time for this recipe is a bit longer than advertised but well worth the extra 15 minutes.

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I was a little scared making an Indian dish since my wife and her family are Indian. This came out great, and I can't believe how easy it was. I had trouble finding mincemeat though seems to only be in supermarkets during thanksgiving and xmas, so I used mango chutney in place of it and it turned out great. Also, I had trouble finding curry paste so just used curry powder in place of paste.

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When i first got married 37 years ago, I made a curry chicken dish, and it was just awful!! So all these years I thought I just didn't like the taste of curry. When I saw Rachael make it on TV, it looked so good I thought I would try it again,,, am I ever glad I did. My husband loves it so much, he can't get enough! That recipe is definitely a keeper! Thanks Rach

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Delicious. Thanks!

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debone chicken thigs strips is a better meat than the brest, everything else is pretty good

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This recipe is a familiy favorite! I am a mother of 3 and do not have all day to prepair meals. It's easy to make and oh so tasty! I took another reviewers advise when I was not able find mince meat once. I made my own by reducing diced dates, apples and raisins with a little sugar and water. It was very simple and tasted just as good as adding the jared mince meat. I also don't have time to make the fancy rice. Just plain jasmine rice works fine for my family. I serve it with some nan and everyone is happy! This is quite honestly my favorite dinner!

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This was very easy. I like to be able to taste the curry flavor much more. The idea of putting mince meat into the recipe was very original and added to the flavor. It was good, but I would definitely add more curry flavoring next time.

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I made this last night after reviewing several curry recipes. There was too much broth and it was very thin even after adding 2 Tbsp. flour. I also used 2 lbs. of chicken breasts and boneless thighs. This dish could benefit from substituting 1 c. of coconut milk for 1 c. of broth and reducing the amount of liquid to 1 1/2 c. total. Also, with 20/20 hindsight, I would have added some cubed sweet potatoes to balance the heat, which also would have helped thicken it. I will make this again with the above modifications. It also is not too hot, so spice it up if you like. I used red curry paste generously.

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My husband and I made this curry recipe and absolutely loved it! It took longer than we anticipated, but was so worth it. We made it with some Naan and I felt like I was at an authentic Indian restaurant! We put a little extra of the curry paste but otherwise followed the recipe. Delicious!

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This recipe is excellent!! Especially for those who are just breaking into cooking with curry paste, etc. I couldn?t find minced ginger so I brought fresh ground ginger in the refrigerated section of international foods aisle. I also didn?t use minced meat (preference reasons. I brought chicken breasts and cut them in chunks. I used red curry paste, added a few fresh basil leaves at the end, chopped up 1 and a half white potatoes and added it to the curry sauce. I was definitely showing off with my curry dish to my husband! He was very impressed (yay me!. It was as if we were eating a gourmet Indian dish! Also note: 1 can of curry paste usually equal 1 tablespoon. I remember reading in a previous review someone mentioned it was watery? You probably didn?t measure properly. You should give it another try = Oh! I also added crushed red pepper to crank up the spice! Caution: if you add red pepper it will be really hot! But do this if you like super spicy food like we do! Lastly, I used Jasmine rice and it was perfect!!