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Chicken Chicken Curry

Rated as 4.18 out of 5 Stars

"There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!"
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1 h 25 m servings 289
Original recipe yields 6 servings


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  1. Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.
  2. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.
  3. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 289 calories; 13 7.8 34.4 93 84 Full nutrition

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Read all reviews 28
  1. 33 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

Very delicious, wonderful blend of spices, my husband ejoyed it and is from India but suggested I add a little yogurt next time to increase the amount of the gravy. Curry chicken is one of his ...

Most helpful critical review

I give it three stars because I just don't trust my midwestern palate. I made this recipe exactly as called for. It was a lot of work. In the end I was so disappointed because I really didn't...

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Least positive

Very delicious, wonderful blend of spices, my husband ejoyed it and is from India but suggested I add a little yogurt next time to increase the amount of the gravy. Curry chicken is one of his ...

Delicious! I made a few changes though... I used a 28oz can of diced tomatoes instead of one fresh tomato, added 2 tsp cumin, carrots, mushrooms and bell pepper. Also, I don't know what ghee is...

Fun to try a traditional Indian recipe. Most curries in the U.S. have curry powder in them but I didn't miss it in here at all. This dish was very flavorful. I added some cooked potatoes which I...

This was delicious and spicy. I substituted a can of diced tomato for the sliced tomato, omitted the cardamom and ghee since I didn't have them (and cardamom's expensive), and threw in a small a...

I made this recipe last night, & it is a keeper. It was flavorful & slightly exotic. My meat & potatoes crew wanted seconds. The only change I made was to add more water than that specified in t...

it was really good thanks and ghee for ppl that don't know is clarified butter, during the xmas season grocery stories display them but the cost is really high and indian stores are great place...

Great, I add 1 cup of water and yogurt at the very end and turned out great. Thanks for the recipe. Family loved it. Husband went for seconds.

This was an amazing recipe! Absolutely worth the time it took to prep and cook! I read the comments and agree that you need more than 3 tablespoons of water. I did not use glee, but butter and s...

added carrots and some ground spices instead of the whole when I didnt have it.. my kids 1 and 3 devoured it!!