My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.

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  • Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.

  • Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.

  • Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

Nutrition Facts

305 calories; 15.3 g total fat; 81 mg cholesterol; 443 mg sodium. 9.8 g carbohydrates; 33 g protein; Full Nutrition

Reviews (167)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2004
This is a really easy great-tasting recipe that my husband loves and I've received compliments on. Here are some modifications I make: 1) I double the curry powder. (I use regular supermarket curry powder.) I do like the taste of curry to really come out and I tend to like things spicy (though not so spicy that you can't taste the actual food). 2) I use diced tomatoes instead of tomato sauce (since I remember one reader saying that the tomato sauce overwhelms the taste of curry. 3) Can't be bothered w/ whole cloves cinnamon stick etc.--I just use a pinch or two of cloves cardamom and cinnamon. 4) If you are on a diet substituting plain nonfat yogurt for the coconut milk works great--just don't overheat so the yogurt doesn't curdle. Read More
(80)

Most helpful critical review

Rating: 3 stars
08/25/2003
I don't mean to be the only person who didn't think this dish was great but this is not a curry dish and anyone who likes and knows what a good curry dish tastes like knows this would not be considered a curry dish in any restaurant or by anyone who truly know and likes curry. I am not trying to be mean but the tomato is just too much and it completely drowns out the flavor of the curry. The tomato needs to be cut in half and definatly add more curry powder I added twice as much and still could barely taste it! Those who wrote that they normally don't like curry but liked this dish obviously liked it because it's not a curry dish. It's good if it were supposed to be a creamy tomato dish but it's just not curry at all. Those who truly like curry I don't reccomend this you'll be disappointed. It did have a unique and zesty flavor so go into this not antisipating a taste of curry but a zesty tomato flavor kind of like a creamed marinara. Read More
(288)
215 Ratings
  • 5 star values: 135
  • 4 star values: 49
  • 3 star values: 24
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
01/26/2004
This is a really easy great-tasting recipe that my husband loves and I've received compliments on. Here are some modifications I make: 1) I double the curry powder. (I use regular supermarket curry powder.) I do like the taste of curry to really come out and I tend to like things spicy (though not so spicy that you can't taste the actual food). 2) I use diced tomatoes instead of tomato sauce (since I remember one reader saying that the tomato sauce overwhelms the taste of curry. 3) Can't be bothered w/ whole cloves cinnamon stick etc.--I just use a pinch or two of cloves cardamom and cinnamon. 4) If you are on a diet substituting plain nonfat yogurt for the coconut milk works great--just don't overheat so the yogurt doesn't curdle. Read More
(80)
Rating: 3 stars
08/25/2003
I don't mean to be the only person who didn't think this dish was great but this is not a curry dish and anyone who likes and knows what a good curry dish tastes like knows this would not be considered a curry dish in any restaurant or by anyone who truly know and likes curry. I am not trying to be mean but the tomato is just too much and it completely drowns out the flavor of the curry. The tomato needs to be cut in half and definatly add more curry powder I added twice as much and still could barely taste it! Those who wrote that they normally don't like curry but liked this dish obviously liked it because it's not a curry dish. It's good if it were supposed to be a creamy tomato dish but it's just not curry at all. Those who truly like curry I don't reccomend this you'll be disappointed. It did have a unique and zesty flavor so go into this not antisipating a taste of curry but a zesty tomato flavor kind of like a creamed marinara. Read More
(288)
Rating: 3 stars
06/08/2005
Okay. I followed other reviewers' advice and doubled the curry (since I was using regular curry powder) and halved the tomato sauce (since others complained the tomato sauce dominated the dish too much). Sadly this didn't help enough; the tomato sauce was still the strongest flavor in the dish and the next more distinctive was the cinnamon (then came the curry). This didn't have a flavor I liked and certainly not a distinctively curry one. I much prefer Indian Tomato Chicken recipe (for a spicy tomato-based Indian recipe) and Indian Chicken Curry II recipe (for a true creamy non-tomato-based curry recipe) on this website. Read More
(92)
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Rating: 5 stars
01/26/2004
This is a really easy great-tasting recipe that my husband loves and I've received compliments on. Here are some modifications I make: 1) I double the curry powder. (I use regular supermarket curry powder.) I do like the taste of curry to really come out and I tend to like things spicy (though not so spicy that you can't taste the actual food). 2) I use diced tomatoes instead of tomato sauce (since I remember one reader saying that the tomato sauce overwhelms the taste of curry. 3) Can't be bothered w/ whole cloves cinnamon stick etc.--I just use a pinch or two of cloves cardamom and cinnamon. 4) If you are on a diet substituting plain nonfat yogurt for the coconut milk works great--just don't overheat so the yogurt doesn't curdle. Read More
(80)
Rating: 2 stars
02/01/2011
This curry lacks the punch of using individual spices roasted and ground at the time of preparation (the use of curry powder and not individual spices). It is far from being a bad curry but preground spices or mixed ground spices such as curry powder are beyond their prime and mostly dried out. All curry powder suffers so which is why thiss dish does not leap out at you and the aroma is restrained rather than alive. Curry powder is not an ingredient normally seen in most Indian kitchens. It is in none of the kitchens of my Indian or Pakistani friends. This essentially makes it Indian curry for people who are not Indian. Olive oil is not used in India neither. Try unsalted butter or ghee. However I will say it is a good recipe for novices exploring South Asian style cooking but as your knowledge grows learn the individual spices and move on from curry powder. I substituted an equal mix of cumin seed (pan fired and pulverized) corriander (pulverized but not fired) a pinch of turmeric some cayenne (to taste) for the curry powder and this recipe took on real life. Leave everything else the same. Bone in chicken is essential for the flavour deboned breasts dry out. Thighs are good too with this and more flavourful. Read More
(25)
Rating: 5 stars
11/05/2005
This was really good I increased the garlic and ginger and cut the chicken into bitesize pieces. After making this recipe the first time I learned a very valuable lesson. Get all of the spices at an Indian market. For example cardamom cost 12 at the grocery store and you only get a very small amount it cost a 2 at the Indian market and you get a whole bunch. I also added a couple of serranos peppers as I wanted it hotter!!! Read More
(21)
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Rating: 5 stars
09/29/2006
This an excellent curry!!! My english curry obsessed husband loves this and he is a tough customer when it comes to curry. I made a couple changes just for convenience--the coconut milk avalable in my area is a 13 oz can (as opposed to the 10 oz called for) so I just add an extra TBS of curry to compensate. For the cardomom cloves & cinamon- the recipe would be better followed as written however... I only have powdered spice on hand so I use 3/4 to 1 tsp of each..it is still very good. thanks for an awesome recipe Read More
(13)
Rating: 5 stars
07/26/2005
I LOVE this recipe! One of the best dishes I've made. I used powdered spices instead of whole spices. I cut the chicken thighs into bite sized pieces. Read More
(13)
Rating: 5 stars
02/17/2006
Awesome aroma awesome taste. Used 1/4 teaspoon ground cloves and 1/4 teaspoon ground cardamom instead of the cloves and pods and came out great. Paired it with Indian Style Basmati Rice from this website and what a meal! Read More
(10)
Rating: 4 stars
01/23/2003
I was excited to find a chicken curry recipe using coconut milk as I had had some in an Indian restaurant once and loved it. I enjoyed the recipe a lot but I think that next time I'd cut down on the tomato sauce and increase the coconut milk. Read More
(10)