*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Absolutely Delicious with a couple of "adjustments" I doubled the spices except the cumin which I tripled and used about a 3" piece of ginger root. I left out the bay leaves and didn't have nutmeg but would have used it if I had it on hand. I used 6 chicken breasts 2 cans of tomatoes and added about 2 cups of chicken broth to give it lots of delicious sauce. I also added chopped fresh cilantro (just because I love it) and a head of cauliflower. I cooked it all in a slow cooker on high for 5 hours. A wonderful delicious Indian "Stew". Thank you so much for giving me the idea.mmm
mmmmmmmmm yummy AND easy. creates a very authentic curry taste. it wasnt spicy really so i added a few hot pepper seeds. Other than that (and omitting nutmeg and adding a touch of sugar and a bit more cinnamon) i followed it exactly. It was easy to put together and i just left it on the stove for 3-4 hours uncovering it at the end so the sauce would thicken. Very good served with naan basmati rice and indian-style string beans. I will sooooooo make this again.
I have made this dish several times and have tweaked it a bit each time. My last revision was our favorite. I used all the spices but added about 1/8 tsp. more of each used 6 half chicken breasts cute into large cubes added 3/4 can crushed tomatoes (28 oz.) 3/4 can coconut milk. I cooked 45 minutes covered and 30 minutes uncovered. When serving I tossed thawed frozen peas on top along w/some fresh cilantro.
I have made this recipe dozens of times over the past couple of years since I found it on this website. I usually make it as written except I use curry leaves instead of bay leaves (doubling the recipe for leftovers at my families request). This recipe is as close as I have ever come to restaurant quality. Lately I have started adding 1-2 cans of Chic Peas with about 20 minutes left to cook. It adds a layer of flavor and texture that changes the recipe without compromising the original flavor. My 2 sons request this with the Chic Peas a couple of times a month. I serve it with high end basmati rice and naan bread. Lately I also add 1/2 - 1 teaspoon of Cheyenne pepper to up the heat a bit. I have doubled and tripled the garlic and ginger with success as well. I don't think you can add too much ginger with this recipe. Overall this is a fun recipe to experiment with. Thanks Shecooks2 for this recipe.
Wow this is great! I often add potatoes carrots and celery to make it a one-dish dinner. I generally use fresh tomatoes instead of canned and simply dice them before adding to the pan so that they cook down and become part of the sauce. This freezes well which is always a bonus in my books. Thanks for sharing a wonderful recipe!
Very tasty dish! Love the spices in this. A few changes I made: omitted cardamom (didn't have it) used 1 tsp ground cinnamon instead (should have used perhaps 1/2 or 3/4 tsp) grated the onion garlic and ginger instead of processing it in food processor used 10 chicken thighs instead and served with chapatti. Oh also added some cayenne pepper and red pepper flakes as we like our food hot! a very delightful and rich curry-ish dish. Love it and will be making it often!
I loved being able to use all these spices and making something very different with chicken. I made this in a slow cooker and it came out very good. Not too strong but had a nice taste. Will make again. Thanks for the recipe!