Chicken with Lemon Curry Sauce

From: tovilman

On Oct 2, 2009

BNot cooked yet but I am always trying new recipes and the prep, feel, and smell of this is promising and so good to prepare , only complaint you have not suggested a dessert to accompany - I am useless about what to do as dessert (8+0) thank you for this Tony UK

From: Rebecca Downey

On Dec 11, 2007

I doubled the recipe and used chicken thighs. Not having an chili paste, I used chili powder. I loved it! It was so very easy and forgiving. This recipe definitely has to be served with some kind of palate cleanser though. Either that or have ice cream for desert.

From: LUVMY2BOYS

On Jun 2, 2007

I thought this was wonderful! I only cooked 1 chicken breast & cut the sauce into 1/4 as well. I used more apple juice for the wine & switched the coriander/curry amts to get more of a curry flavor. I marinated it for about an hour in the fridge (reserved half the sauce for serving) & cooked it on the skillet. Next time I'm going to try to cover & simmer it with the sauce on low, and also have more sauce on the side for dipping. It was tangy with a nice heat from the chili paste. Thank u for sharing this!

From: WaterMelon

On Mar 22, 2005

I really like this dish, although I find it quite bland. I added 1 tsp of salt before the addition of honey. And I also added 2 tsp chilli paste. I sauteed the onions and garlic and browned the marinated chicken before adding the reserved marinade to the skillet. Nice and spicy - it's great over white basmati rice.