Brandied Curry Chicken with Grapes

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The taste was okay, but it was very oily.

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I MADE THIS TONIGHT AND IT IS ONE OF THE MOST FLAVORFUL DISHES I HAVE EVER EATEN!!! I love curry and when I saw this dish being made on the show I had to try it. Now I know what they mean when a dish has many layers of flavor. The grapes totally tied the dish all together. BRAVO SUNNY!!!

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This was easy to make and was very good. My husband doesn't like curry and even he said he loved it! I did use slightly under a tablespoon of curry and i thought the balance was very good. The pan I used would have made using 3 cups of cream come over the chicken so I used about 2 1/4 or half. The grapes really made the dish. It sounds as if it wouldn't be good but it really added a sweetness and texture that would have been missing without them. It didn't take a lot of time to make less than an hour but taated as if it had simmered longer. I will definitely make this again.

Julee In Vero Beach, FL

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This was such a tasty recipe with very little prep or cooking effort. I was a little scared of the thought of using 3 cups of heavy cream so I used a cup of chicken stock in place of one. It turned out so rich and creamy you couldnt tell. The grapes I bought were not the best, really sour, but once the flavours came together they tasted really sweet. My family is also a big fan of couscous so I made roasted veggie couscous (Bobbie Flay and reduced the sauce in the curry down more to make up for not adding the noodles. It all came out perfect, the combo of flavors was great and my favorite surprise was the dijon mustard flavor coming through. Great!

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My sister and I rotate cooking for the families and our Mom on Sunday and I made this dish last night. Since it was Superbowl and I knew some of my husbands friends would be here as well, I made extra. Boy was it a hit!.

I didn't realize I was out of brandy, so used sherry and I use fat free half & half. I don't keep plain dijon mustard in the house, so I used a Dijon/HorseRadish mustard that I love. It added an extra kick. I can't say I stuck to Sunny's propotions, since I was making so much more, but it was fabulous. Even with an addition of ceyenne pepper instead of black pepper, no one found it too spicey.

We eat curry chicken and rice and the family has told me this is what they prefer.

Thanks!

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This recipe worked out well for my family with a few changes. I used bone-in chicken thighs, added another 1/2 TBS. curry powder, 1 1/2 tsp. salt, did not use grapes and added 3/4 - 1 tsp. red curry paste, which increased heat and flavor. After simmering, I added a can of straw mushrooms and some chicken broth to thin the sauce a little and served it over No Yolks noodles. It was quite tasty.

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I went on the premise of this recipe. Very good chicken. I did make it with half coconut milk and raisins and used chicken breast and only half the mustard, no noodles. Everything else the same. The chicken was great. The sause was yummy and was delicious, especially over rice and with some steamed carrots on the side! I will be making this again!

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I made the recipe exactly as shown. It was delicious!

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Here are the changes I made - we like chicken breasts, so I used 4 chicken (bone-in breasts. I did not have brandy, so used Grand Marnier (Excellent! -with that orange flavor Instead of heavy cream, I used Lite Coconut Milk (2 cups and 1 cup Chicken broth. I also substituted golden raisins (about 3oz. for the grapes.
I used 1 tbsp honey Dijon mustard..didn't have dill but will get it for next time - needs some color other than yellow...It was delicious! I just would like to know how to make it a little spicier.....any suggestions? All in all, a great recipe...
Debbie

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This dish looks better than it taste. I followed the recipe to the "T" and found it to be OK, not great. My daughter liked it, however, we all agreed it calls for too much mustard. I would cut the portion in half. And I would cook the egg noodles separate next time.