This is one of my family's favorite recipes. Whenever I make chicken, this is the only way everyone wants it. It's so good and also easy to make.
The flavour of this dish is amazing! I did double the curry powder as suggested by others and I added more dill because mine was fresh. The only other thing I did differently (a trick I learned from my aunt) is to add the curry powder to the melted butter before adding the flour so that it cooks and releases some flavour and aromas first. You will get way more flavour out of your curries if you do this.
Read MoreI don't really know why this recipe is so highly rated. The dill/curry/mayo combination was delicious... until I added it to the milk mixture, upon which the flavors instantly disappeared into the milky, floury blandness. I doubled the curry and increased the dill by 50%. The only other thing I did differently was use legs and thighs instead of breasts, because that's what I had. The problem was the sauce- too buttery and bland! If I make this again, I might add lemon juice to retain the tangy zip I so liked before mixing the sauce. I would also use a whole teaspoon of curry and double the dill. The person who suggested baking this in the same pan the chicken is browned in is a genius! I got to try out my big, all-stainless steel pan that I got for Christmas! Made it so much easier to make and clean. 04/16/2011 UPDATE: I made this again, this time using cut-up boneless skinless breasts, and I used 1 and a half tsp of dill and 1 and a half tsp of curry. I also added about 2 tsp of lemon juice to retain the zip of the mayo. turned out much better, but of course, the recipe is almost totally different from the original. Served this over white rice. Was good, but still not spectacular. I would only make this gain in a pinch, since there are few ingredients and it's easy.
Read MoreThe flavour of this dish is amazing! I did double the curry powder as suggested by others and I added more dill because mine was fresh. The only other thing I did differently (a trick I learned from my aunt) is to add the curry powder to the melted butter before adding the flour so that it cooks and releases some flavour and aromas first. You will get way more flavour out of your curries if you do this.
This has become my "back-up" dinner when the pantry is pretty bare. The only things I do differently are using boneless breasts so I only have to oven bake for 30 minutes, and since I don't like to wash dishes, I brown the chicken in an oven-proof skillet, pour the sauce over it and put the whole thing in the oven. It saves dirtying up a pan! I also double the curry. Love this dish!
My rating scale (cause number of stars is subjective): 1-Didn't like it, 2-It's okay, 3-Liked it, 4-Loved it, 5-Can't get enough of it. This is an excellent taste combination. I rated a 4 as I needed to increase the curry to 1 teaspoon and used 1 tablespoon of fresh dill (equates to 1 teaspoon dried dill weed) so it wasn't too bland. The dill gives the dish a wonderful subtle flavour. We will be having this again!
this was an amazing recipe!! my boyfriend loved it , i will be making it again. i doubled the amount of curry (we love the curry flavor) and it turned out great!!!
I really love this recipe and love the dill combined with the curry. I do add a bit extra curry and dill but thats just my preference. An excellent dish!
I don't really know why this recipe is so highly rated. The dill/curry/mayo combination was delicious... until I added it to the milk mixture, upon which the flavors instantly disappeared into the milky, floury blandness. I doubled the curry and increased the dill by 50%. The only other thing I did differently was use legs and thighs instead of breasts, because that's what I had. The problem was the sauce- too buttery and bland! If I make this again, I might add lemon juice to retain the tangy zip I so liked before mixing the sauce. I would also use a whole teaspoon of curry and double the dill. The person who suggested baking this in the same pan the chicken is browned in is a genius! I got to try out my big, all-stainless steel pan that I got for Christmas! Made it so much easier to make and clean. 04/16/2011 UPDATE: I made this again, this time using cut-up boneless skinless breasts, and I used 1 and a half tsp of dill and 1 and a half tsp of curry. I also added about 2 tsp of lemon juice to retain the zip of the mayo. turned out much better, but of course, the recipe is almost totally different from the original. Served this over white rice. Was good, but still not spectacular. I would only make this gain in a pinch, since there are few ingredients and it's easy.
This was great. At first I was curious about the combination of dill and curry but after I made the sauce it was amazing. I did add about twice as much of the dill and curry just to give it more flavor and to cover up any mayonnaise taste. I hate mayonnaise. This is one of my favorite chicken dishes of all time.
As others suggested I used 1 teaspoon of curry. Also made in the skillet due to time constraints. Very good! Boyfriend loved it!
I served this to 18 people - so adjusted the sauce quantity. Excellent suggestions by others to double the dill and curry. Only change I made was to keep it warm in my large crock pot and then added more milk because the sauce continued to thicken. Great recipe!
This dish was good. It isn't a spicy curry dish but it was still good. I substituted and used Greek yogurt instead of the mayo it called for. I also added a lot more curry and dill based on the reviews I read prior to making it.
Read reviews and doubled the amount of dill and curry. First sauteed mushrooms and onions and then added the rest. Like others, did it in an oven-safe skillet so less mess. Really delicious!
wow! my husband says he'd give this recipe an eight on a scale of 1-5! we love this recipe!!! I did double the dill and triple the curry b/c we love curry. and I use olive oil to brown chicken. oh and i used coconut milk b/c that's what I had on hand.
We love this recipe!! We have to double and sometimes quadruple the sauce because everyone likes it so much. We use it as gravy over mashed potatoes. I have to admit that mayonnaise, curry and dill don't sound too good together. But they go real well together in this dish. Would recommend it for sure. Like others have mentioned before, I do like to add more curry and dill than called for in the recipe.
Very delicious and easy to prepare. I did add a little sour cream, deli style mustard and chopped green and red onions. Topped with a little sharp cheddar cheese and roma tomatoes. Will definitely be making again.
Fabulous dish, easy to put together. I did added a little more curry to the sauce to flavor it more, but this will be one we put in our favorites book!
Yum! My husband was a drooling ogre over this. The only thing I did differently was to add more curry because we love it so much and the chicken went in the dish frozen (because I forgot to thaw it), but this recipe is fantastic!
The sauce turned out great, but I also put about 1 tsp of curry in and a little extra dill. The chicken didn't pick up much of the flavor when I baked it, so next time I think I'll cube the chicken and cook it all on the stovetop, so hopefully it will be a little more flavorful.
