Brandied Curry Chicken with Grapes

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I loved this recipe. It is simple and practical. Unfortunately, I had to substitute some of the ingredients to avoid running to the grocery store. Please don't laught, I made to following substitutes:
shallots = white onion (did not have shallots on hand
brandy = jack daniels whiskey (did not have brandy on hand
dill = left out none on hand
Dijon mustard = Spicy Brown Mustard
Grapes = Don't care for grapes in food
I really did not want to make the substitutes but was desperate to try the recipe. Considering the changes my family and I really enjoyed the meal! The cream tones down the power of the curry and the mustard compliments the curry cream. I was pleasantly surprised. Thanks Sunny for the great recipe. I look forward to trying some of your other recipes.

Kelly
Sunrise, FL

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This is the first time I've tried one of Sunny's recipes and it was delicious. I followed the recipe except for the last 20 minutes I stirred in 1 1/2 cups of parboiled rice instead of pasta. My family has never cared for Indian food - and I don't know that this qualifies for Indian food - but they really liked it. It was a nice way of giving them another introduction to curry without taking it over the top by adding coconut milk etc. So if you're a fan of Indian cuisine perhaps you'll want to make it more authentic with coconut milk, but if you're simply looking to introduce new flavors, this recipe worked great just as it is with cream.

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Made this tonight after seeing it on TV today. I didn't have any grapes on hand, so I just added a scattering of golden raisins (which is more authentic to Indian cooking, but otherwise I followed the recipe and found it to be a nice mild Americanized curry with a really delicious gravy with lots of interesting flavors and nuances. Next time I would use a bigger pan and cook a lot more noodles, which turned out to be really really good cooked this way in the cream sauce.

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I dislike varying from a recipe but in this case it still worked. I used Pear Brandy that I had on hand and it complimented the other flavors wonderfully. I'd forgotten to pick up egg noodles, so I threw in half box of Orichette pasta. I did have to cook a little longer to cook the pasta to al dente, but the pasta ended up toasting in the pan and browing which was tasty. I did that before for another recipe from another FN diva but "I digress". Anyways, the recipe was easy to make and came together rather quickly. I highly recommend it.

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I totally agree with a recent review that suggested you can use coconut milk. I've made many curry recipes and I found coconut milk to be way more flavorful than heavy cream and also a good way to way to obtain much of the wonderful flavor from spicy dishes minus all the heat that may be undesirable.

If you use coconut milk instead of cream, you can use more curry powder than what is called for in the recipe if you want the curry flavor without the heavy spicey taste. In addition, you can use bourbon as a substitute for brandy. For me either will work. I don't care for grapes or dill. This however, is still an excellent recipe

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I haven't made this yet, as I am watching the episode right now; however, I printed the recipe and plan to try it this week. The flavors look tasty. What I wanted to add for those who may be lactose intolerant is that you can use coconut milk instead of the heavy cream. It is a more authentic Indian ingredient and tastes wonderful.

It just drives me crazy that these cooks and chefs don't think about people out there who require a dairy-free or wheat-free diet. It'd be nice if there was a show that taught alternative cooking!!!