I love this recipe. I have made it many times and changed just a few things. I make all of this in an oven-proof skillet, so when I finish the saute, I just put the whole thing in the oven to finish. Increase curry to 2 tsp, add 1/2 tsp cumin, omit parmesean cheese, use olive oil in place of butter, cut chicken into 1-2 inch pieces, add potatoes cut into 1-2 inch pieces (boil first for 10 minutes). And I bake it for 30 minutes at 350, make sure to let the dish sit for at least 10 minutes before serving -it all settles very nicely that way, seems to be creamier that way. Sometimes I add some dried parsely to it just to give it an "herb" look. Very tasty!!
My husband and I loved this dish! I did everything on stovetop instead of baking in the oven. I sauteed the onions and added some chopped green pepper in a skillet with olive oil instead of butter and in a separate dutch oven I cooked cubed chicken breast with salt and pepper and olive oil. In a separate saucepan I put chopped canned tomatoes tomato paste 1 bottle of beer and all the spices (extra curry and cumin!). I added the onion/peppers to the chicken and poured the sauce & spices over and simmered for about 15-20 min. I have a microwaveable rice cooker so I partially cooked the rice and then added it to the tomato and chicken mixture and simmered for another 10 minutes. Sooo delicious! I will be making this when friends and family come over.
This is the recipe my friends ask for the most often. Taking another's advice I have added some spices and made a few changes. I add a can of drained diced tomatoes in addition to the soup. With the diced tomatoes I think the recipe needs more spices so I use 2.5 teaspoons of curry and add in 1.5 teaspoons of cumin and 1.5 teaspoons garam masala. After it is finished baking I dice up the chicken and serve the dish over rice.
Yeesh! This recipe was a TOTAL bummer. Frankly I am COMEPLETELY mystified; since this had received 5 stars from just about everyone I had been expecting it to be fantastic. Followed the recipe exactly only to get dry chicken breasts and a sauce whose smell and taste really turned me off. Yikes! The only taste-affecting variable I can think of to blame for such negative results (when everyone else seemed to have positive ones!) would be the type of beer used... but to be honest I was so yucked out by this that I wouldn't try it again regardless. Bummer!
I made quite a few adjustments based on the reviews - I seasoned the cubed chicken and onions with salt pepper curry and paprika. I browned the chicken with the onions in a large suace pan then poured in 6 oz beer with 1 can crushed and 1 can diced tomatoes. I then stirred in 3 tsp curry 1/2 tsp cumin cayenne garlic powder salt and 1 tsp basil. When the chicken was almost cooked through I threw in some pre-cooked cubed potatoes and cauliflower let it all simmer and right before I took it off heat a few dashes of cream to balance out the tartness of the tomatoes. YUM! Total hit =) I took away one star because of all the changes but the basic recipe is great - very easy to make.
I changed the recipe a bit and used a whole chicken more beer and lipton onion soup mix instead of a real onion. It wasn't bad but still needed more kick to it.
This recipe was great! It was easy to prepare and tasty. I did cube the chicken and the curry seemed a little sweet next time I plan on adding cayenne to cut the sweetness.
I'm not a big curry lover but this recipe is the perfect blend to me. I like to substitute diced tomatoes for the condensed tomato soup.
This was surprisingly good! Because the sauce tasted a bit bland and too sweet I added a little garlic powder and some garam masala along with a drizzle of balsamic vinegar. The result was a very yummy chicken curry that wasn't too bold tasting for my kids. Who knew tomato soup could taste so good as a sauce?
