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Chicken Curry III

Rated as 3.96 out of 5 Stars

"Chicken curry with ginger, garlic, coconut milk, yogurt and potatoes. Malaysian in taste, deep brown in color, and since it simmers with the potatoes it makes for a complete dish! Serve with hot cooked rice and other veggies, if desired."
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Ingredients

50 m servings 715
Original recipe yields 8 servings (4 servings)

Directions

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  1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
  2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
  3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
  4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!

Nutrition Facts


Per Serving: 715 calories; 46 26.7 48.4 173 209 Full nutrition

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Reviews

Read all reviews 60
  1. 80 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe was great! I love curry, so the amount was perfect for me, but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry, and I'd like to try ...

Most helpful critical review

This is a basic flavored Indian curry but was good with some tweaking. I don't like bland so added extra tbsp. curry powder and 2 tsp. garam masala, 6 whole cloves, extra clove of garlic, 2 tsp...

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This is a basic flavored Indian curry but was good with some tweaking. I don't like bland so added extra tbsp. curry powder and 2 tsp. garam masala, 6 whole cloves, extra clove of garlic, 2 tsp...

This recipe was great! I love curry, so the amount was perfect for me, but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry, and I'd like to try ...

This recipe is great! I did make a few adjustments by using half the yogurt, omitting the milk, and adding more coconut milk and ginger. I also used boneless chicken breasts that I cut into piec...

The base for this recipe is great, but it was a little bland. To spice it up, I added two chicken bouillon cubes, 1 teaspoon of basil, 1/2 teaspoon sugar to balance the curry, and black pepper ...

I made this for my boyfriend. I pretty much only used it as a basis/reference to make it my own. But what I came up with got a 10/10 rating from him. I also gave some to my friend and she fli...

I absolutely adore this recipe! I added a little bit more curry powder in the end with some frozen peas and carrots, this was absolutely the best curry recipe I have found! Thanks for sharing th...

I wish I could have it every day. It was absoulutly the best thing on earth. My entire family loved it and wanted a lot more. It was so wonderful. I wish I could make it more. :)

I didnt have all the right ingredients, so i did the best with what i had. I used powdered ginger instead of fresh, increased the milk, yogurt, and water to make up for not having coconut milk, ...

I thought this recipe was extordinary with a little extra splah of cheyenne pepper to taste. I also prefer to thicken the curry with a touch of cornstarch. Overall I think with some personal tou...