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This is the best curry chicken you will ever have. It is also very good with a side of basmati rice! This recipe comes from my Assyrian grandma! Hope you enjoy it.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.

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  • Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.

  • Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

Nutrition Facts

542 calories; protein 18.4g; carbohydrates 29.7g; fat 39.3g; cholesterol 60.3mg; sodium 85.2mg. Full Nutrition
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Reviews (19)

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Most helpful positive review

Rating: 4 stars
08/17/2012
This was a good curry. I followed the recipe exactly and I feel like it needed something more - maybe some vegetables besides onion. Read More
(20)

Most helpful critical review

Rating: 3 stars
09/15/2017
No--I was not too impressed with this recipe because it seemed to not have enough spices in it. I added Tumeric and ginger and more hot curry and some cayenne. Also salt measurement is unclear. You do want to not skimp on salt! Tastes better the next day. I will add cauliflower for interest if I try this recipe again! Read More
27 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/16/2012
This was a good curry. I followed the recipe exactly and I feel like it needed something more - maybe some vegetables besides onion. Read More
(20)
Rating: 4 stars
10/27/2012
I made this for the first time & we enjoyed it very much! I took the advice of another reviewer & added some green peppers mushrooms & even 2 parsnips to the potatos. We didn't have the hot curry powder on hand just the regular curry spice so we added some oriental hot sauce in a pinch & it all worked out great. I'll make it again for sure. Read More
(15)
Rating: 4 stars
12/16/2013
This was a really good recipe! Read More
(6)
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Rating: 5 stars
07/28/2014
Just made this with the following changes: I added more hot curry than the recipe calls for and left out the mild curry which I substituted for garam masala. (1/4 c.). I also added some turmeric and one finely chopped jalepeno pepper. I also added a little bit of fresh and finely chopped ginger. I did not add any more vegetables and feel like this is a definite keeper for the fall and winter months and will be great with rice or naan! I didn't make a side for this because of the starches in the potatoes but it went over really well and I am told has a very authentic taste. Read More
(4)
Rating: 5 stars
10/13/2016
This is a great recipe! And I'm so grateful I found it and was able to build off it to suit my personal taste! I did use a few suggestions from other reviewers. Like adding fresh minced ginger and Garam Masala (it's crazy how I just happened to HAVE that on hand!) Ok so here's what I did. I changed the serving to just 2 and didn't measure anything. I just tasted as I went. Boiled 1 breast in some chicken broth and while I prepared some jasmine rice in the rice cooker and sautéed the garlic minced ginger onions with a little cumin sprinkled on top. (I like the flavor of carmalized cumin onions!) Then I cut up some carrots and threw in the 2 russet potato I peeled and cubed. Sautéed a few mins then added Garam Masala Curry Tumeric and a dash of Cayenne as well as salt and pepper to taste. I poured a small amount of water out of the pot of boiling chicken (so it wouldn't be too soupy) and tossed the sautéed mixture into the chicken and broth and boiled with one bay leaf. I kept adding the spices mentioned above as I went and tasted frequently. I mixed a little cornstarch with cold water and added that to thicken this up just a little and Toward the end I added a splash of lemon juice and mixed in a dollop of Greek yougurt. I finished it off by tossing in some thinnly sliced fresh green onion and served with a side of rice and steamed brocolli. So yummy! Even my picky 3 year old is eating it which is LITERALLY a miracle! I didn't even offer him any because I thought h Read More
(3)
Rating: 5 stars
11/09/2015
I followed the recipe but added chopped tomatoes - a touch of turmeric and cumin and it lovely good recipe Read More
(1)
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Rating: 5 stars
12/22/2015
I've made this dinner a few times and each time it turned out great! Even my 3 year old loves it! Making it again tomorrow night. Read More
(1)
Rating: 5 stars
02/02/2018
Delish! I made it without the hot curry and it was fine. I did add slivered almonds to the mixture and topped it off with coconut. i made jasmine rice steamed in coconut milk water and a little sugar. end result was fabulous. only drawback was that my house smelled like an indian buffet! Read More
Rating: 5 stars
03/16/2018
I love that you can reduce the fat by boiling the chicken (I also boiled potatoes) and no loss of flavor. Thanks for a great and healthy recipe!! Read More
Rating: 3 stars
09/15/2017
No--I was not too impressed with this recipe because it seemed to not have enough spices in it. I added Tumeric and ginger and more hot curry and some cayenne. Also salt measurement is unclear. You do want to not skimp on salt! Tastes better the next day. I will add cauliflower for interest if I try this recipe again! Read More