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Madras Chicken

Madras Chicken recipe
photo by:kraft
This recipe is really good. I was surprised by how much my husband and I liked it. I did add a little cayenne pepper to the chicken while it was cooking because we like a l...read more
posted by
stevenkr
on 5/19/2009
time
prep:
15 min
total:
35 min
servings
total:
6 servings
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posted:
2/1/2005
posted:
11/2/2004
This was just "okay." It took more work than the 35 mins. suggested because you have to cut up the vegetables, the cheese and the chicken. I think next time I will add a little less cheese too because it makes it very thick and rich. However all in all it did have a good taste and the thyme leaves and curry really gave it unique flavor.
posted:
10/27/2004
very easy and tasty. I added a little extra curry powder
posted:
5/19/2004
I agree that cutting back on the Velveeta is necessary! It was a bit too rich, but tasted wonderful!
posted:
1/4/2004
posted:
10/9/2003
I made this for my husband and my mother, and they loved it! It tasted like a favorite dish I've had at a local Persian restaurant. TIP: Instead of cutting up whole tomatoes, I used a can of Petite Diced Tomatoes.
posted:
10/7/2003
I left out the curry powder and lemon juice and I loved it! This was quick, easy and yummy.
posted:
10/6/2003
excellent -
posted:
9/30/2003
It made for a lovely evening with steamed rice and fresh tossed salad with Kraft Red Wine Vinegrette Salad Dressing
posted:
9/29/2003
K:1269 v0:51498
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