This is a relatively mild tasting chicken curry. It's lightly spiced with cumin, coriander and ginger. Enjoy with freshly cooked rice and naan bread, if desired.
Very nice, very easy, very tasty. I used creme fraiche instead of double cream. Was a very mild curry but very tasty. Thoroughly recommend it. - 24 Aug 2013
"Are you trying to torture us?" asked my husband when he saw what I was scooping up this recipie on top of a plate of rice (we have two fussy eaters, ages 5 and 8 - and maybe a 43 year old, too....). Well... he was the first one up for a second helping and that was before our two children voiced their approval of the meal as well. I added cornstarch, more broth and a blend of sour cream/milk to make it more 'soupy' like a wet curry(I didn't have any cream on hand) and followed the advice for a fresh chopped onion instead of the onion powder. Such an excellent, flavorful taste, especially for such little work. Thank you for posting it. - 04 Aug 2007 (Review from Allrecipes US | Canada)
Since the spinach sounded like it may end up tasting a little like creamed spinach, I added an onion while cooking the chicken to make the flavor complete. I left most of the liquids in the pan (and I pre-cooked and drained the spinach), so I recommend reducing cream and/or broth by half or so. Good flavor... an interesting combo. Might be good over rice. Definitely not 4 servings. I suggest adjusting the recipe to use 1 breast per serving needed. - 05 Mar 2003 (Review from Allrecipes US | Canada)