I have fixed this dish twice in five days. I initially looked it up because I was having some friends over dinner, and one of them is trying to avoid wheat and dairy products. This dish was the perfect answer. Both ladies asked me for the recipe, and one of the fellows told me how great it was and how wonderfully it tasted. Therefore, I decided to fix it for my daughter and son-in-law when my daughter got off work at the hospital last night. She had worked late, was exhausted, but she could not stop saying how delicious it was as did her husband. The recipe is supposed to feed six, but the three of us completed all of it but perhaps one serving for me to warm up for my lunch. I altered the recipe slightly. I did not have any long grain rice so I used a gourmet brown rice mix which I cooked in chicken broth. After draining the excess butter from the pan, I added all the sauce ingredients to the chicken and cooked them together. Perhaps that gave it more of a chance to blend the flavors. I also used the maximum amount of curry powder plus a little because I was afraid my curry powder was not ""young."" I told another friend about the recipe and she asked me to email it to her immediately. Thanks!

Even though I used four cloves of garlic instead of just one, we found this dish to be lacking in flavor. I would suggest using more garlic, onion and curry than this recipe calls for.

I couldn't stop eating the curry part of the meal, partially because the chicken was gone fast. The curry part, featuring nuts, raisins, rice (hold the celery and peppers), was scrumptious, suggesting a perfect side dish, even cold. While eating it warm was a particular pleasure, I submit that the casserole part, sans chicken, would go well at any temperature. The blend of sweet and heat is especially winning. I recently returned from India, where I learned how effective hot and spicy food is in hot and humid weather.