Brandied Curry Chicken with Grapes

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The curry chicken came out great! The dish was relatively easily to make. I used what was already in my kitchen, so I subbed: bonesless/skinless breasts (for boned breasts/thighs, Crown 7 whiskey (instead of brandy, onion (instead of shallots, skipped the dill added sliced mushrooms. I served the curry chicken with some leftover pasta so I skipped the egg noodles and grapes. My hubby absolutely loved it! We have leftovers so he asked that we have it tomorrow night with some rice. I am a big fan of Carribean and Indian curry dishes. This dish is more mild than the unique ethinic versions of curry, but had a very good flavor none the less. This recipe is definitely a keeper!

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As Guy Fieri says, "Winner, winner, chicken dinner!". What a lovely, sophisticated dish! This one has "depth of flavor" written all over it. I loved cooking the noodles in the sauce, but there's just one problem...I want more noodles! Thank-you, Sunny, for another great dish.

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Made this for my family tonight but used Cream Sherry instead of the brandy (since we were all out!. Very delicious! I also used a light cream instead of heavy. The only reason I'm giving it 4 stars is because it *is* very rich, so my tummy is a bit angry at me right now lol (worth it!

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Loved this. Just made it the other night for my hubby and I. I didn't have any brandy for deglazing but it's okay as you can use many things. I grabbed the Heineken my husband was drinking and used that! LOL. The only problem was that it was slightly oily. More so the next day when I had leftovers for lunch. Reheating def brought out the oil from the cream. I think next time I won't use the grapes either. Maybe a different fruit or nut. Overall it was great. The curry wasn't overpowering in taste but the next day walking into my kitchen I knew I had curry for dinner! I love it though so it's okay!

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This recipe was killer. My only issue was that it seemed to get a little oily with the cream. I'm assuming switching to coconut milk would clear that up a bit.

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Just made this with a little alteration to account for my family's tastes. I used all skinless chicken thighs, a half cream/half coconut milk mixture for the liquid, added some mushrooms in with the shallots and garlic, used a bit more curry to counter the sweetness from the coconut milk, and instead of grapes, I used some diced up apricots while sauteeing the veggies and again near the end. It tastes AMAZING!!! Not oily AT ALL! This is definitely going into my recipe box to make again and again!

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I'm so glad I saw this episode the other night! I just made this for my 9 yr old niece (minus the brandy and we both loved it! Like another reviewer I would like to add a little coconut milk next time (but not totally replacing the cream measure, but this was great as is! not oily at all! thanks Sunny:

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very simple and easy to follow. the chicken curry on our dinner table looked like it was prepared by a professional! My husband thought it I worked on it all day. I used coconut milk instead of heavy cream and it was not oily at all. The brandy and the dijon mustard I think gave it an added kick. Thanks Sunny! Your recipes are just perfect for us working moms.

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im seventeen and an aspiring chef right now. ive made this meal lots of times and my whole family loves it! : and all of the reviews about the dish being oily, it means that you are cooking at too high of heat. since the heavy cream is mostly oil, that means that it separates easily. So when u add the oil to the chicken and curry/brandy mix, just cook at a low heat and it will cook right and ur dish wont be oily. :

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Alexandrah08, if you're trying to replace the dairy, I'd be careful with coconut milk. It can change the flavor profile. Although, with this recipe it may be tasty : Coconut milk and curry do work well together. If you're looking for it to taste creamy without changing the flavor, you can emulsify raw cashews and cannellini beans in a blender. You may need to add water/broth and some canola oil :