This mild chicken curry is cooked with an apple for sweetness, extra light cream for creaminess, onion and ginger for savoury and cayenne and curry for spice.
I've made lots of curry before and this one is excellent - and VERY easy. It's very accepting of almost any veggie you'd like to add - my faves are thin carrot strips, fresh green beans, and even potatoes. Also a great use of a rotisserie chicken from the store. Easy to make more or less hot and/or spicy according to your family's preferences (I've changed via amounts and types of spices: more or less curry, cumin including toasted cumin seeds, hot pepper flakes, etc). And since I have most of these things in my cupboards all the time anyway - voila! I did use milk tho cause no 1/2-1/2 in the fridge. My favorite part of curry is the toppings so I always have some combination of the following: toasted coconut, sliced green onions, banana slices, toasted almond slivers (my favorite), raisins or currents, chutney, or chopped peanuts. My family loves this stuff!!! EDIT: used coconut milk tonight - makes a really delicious and creamy sauce. - 15 May 2011 (Review from Allrecipes USA and Canada)
This was awesome!! I didn't have half and half so I used milk, sure the other would have been better but it still turned out great. My daughter is a big Curry fan and she loved it also. I give this recipe five stars. - 11 May 2011 (Review from Allrecipes USA and Canada)
I was really excited to try this dish, but I didn't love it as much as I had hoped. I love curry, but this dish seemed a little one dimensional to me - no real depth of flavor other than curry powder. I did add a few more spices in (garam masala, cumin) but the dish still felt like it was missing something. This was good, but I will probably not make it again as there are many other curry dishes I enjoy more. - 10 Jun 2011 (Review from Allrecipes USA and Canada)