This Indian-inspired creamy chicken curry recipe is similar to a curry I had in India. The aromatic spices and flavors are a delight to the senses! Delicious with fresh naan and basmati rice.
A very nice Chicken Curry. I also used 1 tsp. of Garam Masala. I wish I had left out the lemon and the cayenne because I thought it tasted better before those were added. I even cut down the cayenne to 1/4 tsp. because my youngest daughter doesn't like it too hot. I think that next time I will omit the last two ingredients.
Read MoreI did not care for this recipe. My husband is Indian and he took one bite and was done. I have been cooking Indian for 14 years and this is not it. I will continue with my in-laws' version instead. I will post that recipe soon. Sorry to leave negative feedback.
Read MoreI did not care for this recipe. My husband is Indian and he took one bite and was done. I have been cooking Indian for 14 years and this is not it. I will continue with my in-laws' version instead. I will post that recipe soon. Sorry to leave negative feedback.
A very nice Chicken Curry. I also used 1 tsp. of Garam Masala. I wish I had left out the lemon and the cayenne because I thought it tasted better before those were added. I even cut down the cayenne to 1/4 tsp. because my youngest daughter doesn't like it too hot. I think that next time I will omit the last two ingredients.
My wife and I love this one and make it all the time. Use more chicken / curry though or it is pretty mild. Special thanks to the person who wrote "my husband had one bite and was done." I used to have trouble finding this recipe but now I just google that line and it takes me right here!
My first comment is to read through the rest of the reviews before making this dish. The recipe alone is a great starting place, but you may want to take some of the suggestions you read to make it just right for you. Not everyone likes the same flavors, so you need to tweak it specifically for your taste buds. Thanks everyone for making this dish a perfect one for me!!!
OMG--this is sooooo good! I added 2 small potatoes, peeled and cubed, and 1/2 cup of peas; also sprinkled cilantro on just before serving. Didn't have yogurt, so I just used a full can of coconut milk. I would give this 100 stars if I could. A must if you like Indian food.
This was my first attempt ever at curry. I chose a recipe with ingredients that I might be able to use outside of the recipe. This recipe did that and allowed me to modify it slightly so that my 4 year old could eat it. I added a potato and cubed butternut squash. I decided that after these additions, you really could have done without the chicken and had a vegetarian dish. I ended up adding 2 cans of coconut milk (the light kind) and the consistency was absolutely perfect! I DID need to simmer it for about an extra 20-30 minutes for the potatoes, but it didn't affect the consistency of the other veggies at all! This was a HUGE hit! Oh, I left out the cayenne to eliminate the spice and it ended up needing a little salt.
I really enjoyed this dish. It may not become your favorite dish ever but if you are looking for a tasty exotic, yet easy dish one night, try this! A few changes I made...cut the cinnamon in half (I can't help but associate cinnamon with dessert). Fortunately, you cannot identify the spice in this dish. It blends nicely. I also used the entire can of coconut milk because I like a lot of sauce. I let it simmer a little (without the lid) to thicken. Lastly, I added red bell pepper, frozen peas and left the cayenne out. We also ate this with saffron rice, as another person recommended. Good choice. Enjoy.
I just cooked this and im only 20 and this was the first time I tried cooking something that didnt involve a microwave, a jar or a packet and I must say it was one of the best currys I've ever ate. Just a shame I had a fight with my dad since he tried taking over and was putting in too much ginger, so he went to bed and refused to eat any. My mam loved it as much as me though :) One thing I would say is I used the 4-6 serving recipe size ie one cup of yogurt and it barely filled half the plate and other half was chips. That was 2 generous servings. I guess if you are putting it on a bed of rice then maybe it would fill 4. Thanks anyway im gonna cook this for my friends next! I just cooked this again. This is a few months on since last time but this time I worked out what a cup is in metric. So I used the proper measurements which worked out as 16 tablespoons for 1 cup. Now this made 3 large servings but I think I preffered it with less yogurt and coconut milk making it thicker and more concentrated. I think last time I probably used around 12 tablespoons of yogurt and 9 of coconut milk. It was still a very nice curry with this extra stuff but I definetly preffered it before.
Love this recipe, my husband and I really enjoy it and it is very similar to what you can buy at a restaurant (but this is a fraction of the cost). I have made this several times and here are a few things I have learned as it took me about 3 times to perfect it. FOR A SMOOTHER SAUCE (no graininess) 1. Be sure to prepare everything in advance. I suggest measuring all your spices and putting them in a small bowl. Get everything cut up before you heat the oil to brown the onions. If you don't, by the time you get done measuring more of the oil gets absorbed and when you add the spices it gets really dry. 2. Another trick I did, was to add the onions later. My husband is very picky about chunks of onions in food (he loves the flavor, not the crunch), so I took mine with part of yogurt and pulvarized them in the food processor. I just browned the garlic (put the ginger in too). This also made it when I added the spices it never got dry. 3. Finally, I think what truly made the biggest difference is this time I simmered this for almost an hour total. I think the longer it simmers, smoother the sauce as well. After about 20 minutes my sauce also looked thin, but after I let it simmer longer the consistency was perfect! Just a few things to try if you happen to notice your sauce seems a little "grainy" as I thought mine was slightly the first time I tried this! Also, if you want it even hotter just add more cayanne pepper, or even let people spring a little more on their own afte
I am not entirely sure what is going wrong with some of these reviews. I have several Indian friends and have eaten their curry many times. This tastes very much like the 'authentic' curries from their kitchens. I do add at least twice as much curry powder as is called for. Perhaps the wrong curry powder is the issue. I suggest buying from the "international" aisle or making your own mix from one of the recipes on this site. Also, please be aware that curries are very region specific. If this doesn't taste like the curry you love then it may be from the wrong region.
as many other cooks said, this is a great BASE recipe to play with. i used a lot more curry and garlic, diced tomatoes instead of tomato sauce, no coconut milk, and no bay leaf. i reduce the cinnamon and the sugar substantially. i like lentils in carrots in it, personally. i start mine HOURS before i want to eat it, so that it melds more. the yogurt only goes in the last 10 minutes or so. i think if you're going to make this, you want to take your time and taste as you go. i haven't found a better BASE recipe.
My husband and I love curry, so I have tried many different curry recipes. This one is by far the best curry and will be my standard curry recipe from now on. I usually have to tweak recipes to suit our tastes, but I don't change a thing on this one.
Fantastic. Season the chicken with tumeric, salt, coriander, and lemongrss before searing.
Check out the other reviews as this recipe does need some tweaking. My suggestions are to either half or completely take out the lemon juice. The recipe was going awesome until I added the lemon juice and it completely drowned out all the other ingredients. That is the most important thing to change in my opinion. Other suggestions: 3 Chicken breast halves instead of two. double ALL dry ingredients or choose depending on personal tastes. Then use double the coconut milk. I can't emphasize enough how important reducing the lemon juice is! With that adjustment alone this is a five star recipe. I'm actually being too generous with four stars as it isn't very good if you don't make any adjustments to the lemon juice.
It was a decent recipe, I added green cardamoms, powder ginger instead of fresh, I used skinned chicken thighs cut in half, half a small can of tomato sauce and one chicken bouillon, 1 table spoons turmeric. I didn't use as much yogurt, perhaps 1/2 cup, also I added a little bit more sugar (~3 tablespoons) it didn't make it sweet. It was delicious! Even my kids ate it.
I Googled and found this recipe, Just Finished making it, WOW WOW..YUMMMM.....I am loving it... I find if you are a good cook and follow recipe ingredients, put your own little spin on it, like if yOu would like more chicken just add ingredients to suit your own taste, Came out perfect, better than paying $15.00 to $23.00 in Indian Restaurants, plus you have left overs....lol....l also added baked and browned cubed potatoes...YUM....That with Nan Bread its a meal fit for a king and queen....lol...See My Picture....ChefDAwn. PS: Instead of using Cubed Chicken Breast, I used legs and thighs, I cut the stick part off chicken legs and just leave the drum....However to each his or her own, Next time I make this recipe, I will add mushrooms....YUM
This recipe is delicious, but is missing a few ingredients. Here is my take on it. . Sprinkle some of the spices on the chicken and let them marinate into the meat for at least 30 minutes. Add one tablespoon of butter and one tablespoon of olive oil to a pan and cook chicken till gold brown crust forms. This makes chicken taste better and also looks more appetizing. Add 1 tbsp of a knorr chicken bouillon to the sauce for better flavor. Continue to follow the recipe as instructed. Serve over white rice with a side order of fried sweet(yellow) plantains. The combination of the sweet plantains and the spicy sauce with rice is absolutely delicious. Don't take it from me and try for yourself.
I have made this over and over. It is a family favorite. Some changes I make: I toast the spices and coat the raw chicken and add half of the yogurt in a plastic bag and marinate for a couple of hours, I double the ginger (it's a favorite spice of ours), I don't use any additional curry since I buy high quality curry and it's plenty hot! Also, I use the leftover coconut milk to make our rice. It makes it nice and fluffy!
Very nice recipe. However some suggestions: 1. use Muchi Curry 2. leave out the tomato sauce (makes it bitter) 3. use Thai brand coconut milk 4. use 1 teaspoom tumeric for color and taste 5. when curry mixture is boiling drop chicken in, boil for 5 minutes and turn off. The chicken will slow cook over 20 minutes and be tender. Do not boil the chicken for 20 minutes. The chicken will be very tough if you do. 5. also nice with home made fries: slice Yukon potatoes and fry in shallow olive oil in pan. 6. When you dump the spices onto the hot pan, roast them for 2 minutes, then add the coconut milk and yogurt. Use stiff yogurt. 7. Thicken with cornstarch if necessary.
This is a good base recipe I've made it many times and here's what I do. First I brown the chicken. Remove it from the pan drain fat if necessary. Then I add the onions and garlic. Sauté for a couple minutes. The next step is key. Brown the spices! Move the onions over in the pan and toast the spices for a minute. Watch carefully as they will burn easily. Add the tomato paste and let that toast up for a couple minutes. I add a little white wine (maybe not authentic but I like it). Then yogurt and coconut milk. I then add the chicken to the pan and let simmer for half an hour, stirring occasionally my hubby said its better than most Indian restaurants
Very, very good. I browned the spices in a dry saute pan as another reviewer recommended. I remember seeing an Indian chef do this on tv. I also added julienned green and red peppers. This may not be authentic to classic Indian curry but I am sure that Indian housewives add their own touches to dishes too. Made it a bit more healthy and added color. I found that it needed some salt but curry powders vary so be sure to taste your sauce and adjust accordingly. I served it over Jasmine rice.
As an individual who has traveled throughout India and enjoys Indian cuisine immensely, I can honestly say anyone who likes this recipe has never eaten Indian food. Not very good.
oh my gosh, this was so good. My family loved this. I served it with the indian yellow rice with saffron in it, and pita bread with homemade satsiki sauce. But I simmered a whole chicken, then deboned it, and added it to sauce and simmered as recipe said. My husband put his inside the pita bread for a sandwich effect. I highly recommend this recipe as well as the yellow rice with saffron!
I really liked thisrecipe and thing it's a good base recipe that can be played around with. I changed the recipe some because of the ingredients I had on hand and will probably try it again next time with the listed ingredients. This time I used a little less cinnamon, ground ginger, no sugar (seemed a little off for me) 3 chicken breasts, 2 T of tomato paste, 2 T sour cream in place of yogurt (also used a whole can of coconut milk) and crushed pepper instead of cayenne. Hubby thought it was great and my 10 month old gobbled it right up! I served with Jasmine rice and garlic naan.
Wonderful flavor! I omitted the last 5 ingredients because i didn't have them on hand, i just made a butter and flour roux and added water and a splash of milk. Next time i will add the coconut milk instead of the milk. I also increased the ginger, i grated 1 tsp instead of 1/2tsp. I am keeping this recipe and making this at least once a month. I served it with lentils and naan bread from this site.
Absolutely delicious - will definitely make again. Followed the recipe as closely as I could but did not have the bay leaf or the cayenne pepper and it was still fine. I doubled the recipe because we like a lot of sauce, and it was the perfect amount. I also added a bit more sugar (I guess about 1/4 cup) and that seemed to balance out the spiciness of the dish. Served it with basmati rice and Naan bread. Yummy! ***UPDATE***: Have made this many times now. I now use vanilla/mango yogurt as this adds a nice sweetness to the dish. I do not add the lemon and cayenne pepper at the end, and I have made it successfully without the tomato paste. Also, if you don't have fresh ginger, you can use powdered ginger if you have it. But fresh ginger is wonderful and if you buy it in bulk it is very inexpensive.
Loved this. I cooked up the spice mixture in the morning and let the spices have a nice long conversation. This is a sensational curry.
This recipe is delicious! I've made this dish about 4 times now and with slight modifications. The first time I made it I found the lemon to be way to overpowering and like a reviewer below, I felt that the curry tasted better before I added the lemon. So I would advise either not adding the lemon or putting very little. Also I mixed the curry powder, paprika, etc with about 2 tbsp of water before I added it to the pan. I am Indian and this is what my family does to avoid the spices from burning. Other than that it is an amazing delicious and simply recipe to make.
I am going to go ahead and rate this 4 stars. I really enjoyed this curry (along with the basmati rice and Naan which, by the way, I found at Wal-Mart!). The leftovers are now in the freezer to enjoy at another time. The reason for 4 stars is because I ended up adding a very good bit of honey to this recipe. The curry was not sweet at all (is it supposed to be?). For some reason I am under the impression that it should have a slightly sweet taste. That is the reason I added the honey. I will make this again with the honey mod. =)
More spiced than spicy, but they cayenne and lemon juice can be upped to suit your tastes. This was a very good dish that everyone enjoyed!
To me it doesn't matter if this is authentic or not, it's delicious. My dad's side of the family is from India, and some like Indian food, some don't, but I have made this exact recipe for a lot of my family and have never had a complaint! It's delicious. I have been making this for several years, the only change I make is adding a bit more curry powder and a little bit of garam masala. One tip I have, get cup of yogurt out and let it sit at room temp, then take the pot off the stove and let your onion & spice mixture cool down, then gradually heat it back up while adding your yogurt. This keeps the yogurt from curdling, not a guarantee though!
I love this!! My first attempt at Curry and it has become a staple comfort food in my home. I do not like coconut so I omit the coconut milk and increase the yogurt and I like mine with a whole can of tomato paste (6 oz.).If you like things a little more spicy you can certainly turn up the heat with an increase in the cayenne. Also, this recipe can be duplicated with the use of Chinese curry powder too!
Yum! I make this when I have a craving for Indian food. I add about a teaspoon of garam masala for extra heat, and sometimes substitute the chicken for chickpeas. I serve it with basmati rice. It's also great as leftovers!
I am positively addicted to this dish-- when I first started making this for my boyfriend and I, we'd have it once a week. And I'd make extra to take it to work. After reading some other reviews and playing around with the ingrediants, I now tend to add about 5 tsp curry, 1Tbsp or more of ginger, and a bit of garam masala.
I doubled the cayenne because I like it hot, and added a can of chick peas at the end to feed a few more unexpectedly, and thought this was a very good curry recipe. Easy and quite delicious. I will make it again.
This was very bitter. Use less curry powder. My husband is Indian and he was not pleased with this recipe...
Warning - quite a few reviews advise adding lots more curry. I took this advice without testing first and ended up with something disgusting! I'll give this one another try and follow the recipe. For now, I need to salvage something else for dinner. :-(
This dish was very good. I had to do a little tweaking to get it just right. Please note that I adjusted the serving size to 4 people vs. 8 people. I took LWELKNER's advice and added extra curry (9tbsp total) and substituted the cayenne for Indian chili powder. I used 1 can of coconut milk vs. 3/4 cup. After browning the spices and onions, I suggest gradually adding one cup of water and stirring constantly as you would do with a roux. I would then add the coconut milk and yogurt. Bring to a boil and add the chicken pieces, reduce heat and simmer. If the mixture is too thick for you, thin out with additional water (1/2 cup). I served this dish over Jasmine rice. Perfect and delicious!
I loved this recipe, and will make it in the future in lieu of purchasing store bought curry sauce. I did tweak the recipe a bit however, with the following: I used 3 cloves of garlic, a small red onion, ceylon cinnamon, hungarian sweet paprika, double the amount of ginger root, greek yogurt (it has a ton more protein than regular plain yogurt), double the coconut milk (I like a lot of liquid for the added steamed rice to soak up), zest from the lemon, and 1/3 cup chopped cilantro. Next time I will twek it further, as I never make the same thing the same way twice.
Fantastic! This tastes just like it would at a good Indian restaurant. I didn't have yogurt so I added more coconut milk and some water to make up for it, and it still tasted so good. One great addition: a can of drained garbanzo beans makes it really hearty, almost like a stew. I can't wait to have leftovers tonight!
AWSOME!!!! First thing...sooooo easy to make. Secondly, tons and tons of flavor. I added a full can of coconut milk, a heaping teaspoon of garam masala, and about 41/2 tablespoons of curry. Also added diced potatoes. Otherwise followed the recipe and my man couldn't stop eating it. He absolutely loved and so did my 19 month old girl. I did not add the cayenne pepper because of her though. Thank you so much for an awsome recipe.
This was delicious. I didn't have 3 tbsp of curry and it still came out awesome. I added carrots and potatoes to the mix with great results. The little I had left over was even better the next day. Thanks for the recipe.
Great curry recipe, but it's a tiny bit tangier than I like. Next time I would probably use less plain yogurt and a little more coconut milk.
Very simple and tasty when you need a "curry fix". I found the texture of the sauce a bit grainy, but it's not a huge drawback. This recipe makes a lot of sauce so, if you're not into sopping it up with something, throw in twice the amount of chicken and stretch the dish.
EXCELLENT! Better than the restaurants I've been to. Whole family raved over it. Took the following suggestions from other reviewers: doubled sauce, added heaping tsp of garam masala, used vanilla yogurt (1/2c-3/4c instead of 1c) and left out sugar, added a little more coconut milk, used lime instead of lemon, used curry paste (6-8 Tbsp) instead of curry powder, and used Indian Chile powder in place of cayenne. Served with Indian Rice (Pulao) and Pakistani Spicy Chickpeas (both recipes on this site) as well as store-bought naan. We will be eating this often! Thanks for the recipe Amanda!
I've made this recipe several times. I really like the fullness of the curry that comes from the coconut milk. Also, I add a little extra curry powder and cayenne pepper. Next time, I'm going to add a little fenugreek seed to see if we can smooth it out.
This is exactly what I have been looking for! I am 5 months pregnant and have been craving curry chicken! The only thing I did different was use 3 chicken breasts instead of 2. I served it over yellow rice. Word of caution: your home will smell like curry for a few days!
This was pretty good. Not to-die-for, but it was a nice meal and a lot cheaper than dining out. I used a full can of light coconut milk, 1/4 of curry (will try using more next time), greek yogurt, and then tossed in two cups of fresh, chopped spinach about ten minutes before it was done simmering.
I definately think this has a good starting ground but it was too thick and I think that the fresh ginger it calls for might be too much...not sure can't put my finger on it. I probably wouldn't add the tomato paste. But I do think if tweaked this recipie could be killer but we really didn't like this one.
How can I summon my whole experience cooking and eating this meal in one word? Awesome. Cooking was fairly easy, but eating it was phenomenal. Loved the flavors of all the spices together. It was amazing.
This curry is extremely easy to make and it is delicious! We add a little pinch of cayenne pepper to spice it up for the members of our family who like a little heat.
As a reviewer suggested, I toasted the spices, then added olive oil and onion. I also used the whole can of coconut milk, and added about 1/2 cup more yogurt. Sweetened with honey, and used a leftover diced baked sweet potato as well. Served over quinoa. Wonderful!
Very disappointed..This recipe smelled great, but lacked the umph...I followed this recipe to a T, but the outcome was very disappointing.
Great, and sauce was thick. Almost restaurant quality. Eric liked it, but only a little!
This is my first dish to make with curry and it was really good. I've only eaten Indian food about twice ever, so I was leary about trying it. It's very tasty, just a *tad* of spicy, a touch of sweet, and a little tang from the lemon. Overall, I will definately make this recipe again :) I think next time instead of rice I will try to make the Indian bread to go with it.
My husband and I made this last night and it was fabulous!! The only difference was that I added a bit more yogurt & tomato paste because I wanted extra sauce. Very spicy, which was exactly what we wanted. Now, only to learn how to make naan...
this was my first attempt at making curry and it turned out great! i followed the suggestions made by others. i added more curry powder about 5 tbsp and more tomato paste, about 2 tbsp. i also toasted the curry powder before adding it. i used 1 cup of coconut milk instead of 3/4 cup. i only used about 1.5 tsp of lemon juice and a few sprinkles of cayenne pepper and it tasted fine. i also used chicken thighs. it was a little grainy, but that was probably because i added a tbsp of curry towards the end. i might try curry paste next time. overall, it was a great recipe after all the alterations. easy to make and satisfied my craving for curry!
Very good. And so easy to make! Has a wonderful curry kick to it (-I like spices and this was perfect-) and a great traditional Indian sauce texture. I used low-fat coconut milk and fat-free yogurt, to apparently no ill effect. I served it on basmati rice, which worked out nicely. Note that the dish is really more like two or three servings, not four.
Overall, this recipe is okay, considering ingredients you can and cannot get in the US. There was way too much curry in this recipe...consulting cookbooks I brought back from living in Asia, for this amt. of chicken, 1 - 1.5 TABLESPOONS would be sufficient. (Maybe it was supposed to be 3 TEAspoons???) It made the consistency really grainy, and aftertaste bitter.
This is incredibly flavorful and extremely easy to make. I know curries can be intimidating due to lots of ingredients, but it seriously consists of throwing stuff in a pan, letting it cook, throwing more stuff in, letting it cook, etc etc. The end result is your friends/fam thinking you're a five star chef. This was so good. Heads up, you can use fat free yogurt (i just didn't have any full fat on hand) and it's still REALLY REALLY rich and good because of all the yummy coconut milk. You will not regret making this, f'real.
I did not like this recipe at all. I gave it two stars because there are ways you can save the dish, slightly. First off I would not put in the lemon! I added more tomatoe paste and canned tomatoes. More coconut milk, cinnamon, garam masala, and cumin. I added all these ingredients to taste and I found a better balance.
Excellent! I finally found what will be my basic curry recipe. Really good and so easy! As others have suggested read reviews for ways to make it your own - and then use your imagination! Thanks for a great recipe! Ten stars!!
Good recipe, excellent with a couple of changes. I added a little brown sugar, apples and raisins and it came out quite tasty. The chicken is moist and the flavor is robust.
Phenomenal Curry Recipe! Tweak it as you wish. I recommend adding a can of whole new potatoes to the dish a few minutes before taking it off of the stove. Also (may seem weird) but I add a couple of sliced hard cooked eggs over top of the dish served atop a bed of Basmati or Jasmine rice. You will dig it!
Added the 6 tsp of curry powder suggested and used the chili powder and black pepper as suggested. added the yogurt at the end. If boiled it will break. just warm the yogurt through
YowZerrr!!!!! Sooo Good. I am a huge indian food lover. And I have had my fair share of curry's. Especially in New York City and Philly, where I reside. I made this because it sounded pretty good. And I didnt feel like getting indian take out from some buffet style college campus indian food restaurant.Let me tell you it was really solid and very tasty. Use half a lemon though. And I used 5 tablespoons of curry powder instead of three. Also I added cooked peas and cooked, diced red potato's (large) to the skillet when close to done. That kicked it to a whole different level!! Try it you cant go wrong!!!!!
I asked my husband what he wanted for a special dinner tonight and he said 'chicken curry'. I was stumped- never made it before! So I googled 'easy chicken curry' and stumbled upon this recipe. We don't like it super hot, so I left out the cayenne pepper, and added black pepper and a sprinkling of crushed red pepper. I also used lowfat yogurt. UNBELIEVABLE! I've never made an ethnic dish before that tastes so close to restaurant quality! He already printed it out and stuck it in my recipe box- so apparently it was a hit! So good! Thanks a million! :)
Tasty beautiful sauce! My family said "there is a party in my mouth" I also paired it with naan bread II and jasmine rice.. aromatic and spicy with a hint of sweetness. I will use this recipe again! Thank you
This is good! I made it exactly as the recipe states and although I was worried how I would like the warm/cooked yogurt, it tasted yummy! Just want to add a few things.. 1)This only makes 2-3 portions 2)While it was spicy there was little heat...next time I would add some Garam Masala for the extra heat Over all, this is a basic chicken curry recipe, it is not exotic or fancy, but it sastifies and if you add rice and naan it is *almost* like an authentic Indian meal!
My husband LOVES this recipe. I followed the changes made by LWELKNER and increased curry to 8T and I used Indian Chili powder (not cayenne). I bought the special indian chili powder from Wegmans (in bulk) - was very good. I think it is very hot, but my husband says it is HOT! So for anyone who loves heat - you will love this recipe. Also used tomato sauce and cooked down to make paste. Give this a try.... Next time I will add some veggies and potatoes.
Like others have mentioned, a very good starter recipe, especially for newcomers to Indian cooking. The sauce gets more flavorful and rich the longer it simmers - i let mine go upwards of 45 minutes, and it was divine. I made quite a few changes to the recipe, which is why I'm only giving 4 stars. (add more curry powder, garam masala, veggies, lay off the lemon juice a bit, etc.)
I really enjoyed the flavor of this curry - however, I did make several changes. First of all, I made my own curry powder (coriander, cumin, turmeric, ginger, mustard, black pepper, red pepper, chili, and bay leaf - "mild curry powder" recipe from this site), then I omitted the cinnamon and ginger(cinnamon - because that makes it taste like garam masala, and ginger - because I had some in my curry powder). Furthermore, I substituted ground turkey for the chicken breast and added some cooked chickpeas to add more body. Finally, I didn't have yogurt, so I just added the entire can of coconut milk (however, next time I may try it with only the yogurt to see how it would be without that slightly sweet taste of coconut). This was mild and delicious and I would make it again.
Very authentic!! My husband is jamiacan and he is used to eating curried chicken. he said it was pretty good. The only thing I did diffrent was use chicken thighs and doubled the coconut milk.nice kick to it! this is a keeper.
I have made this several times now and I double the curry powder and leave out the cayenne pepper and lemon at the end.........tastes great every time. I have also made this with stewing BEEF instead of chicken and it is AMAZING!
I really, really liked this! Fairly easy to make for an ethnic dish and let's me enjoy some Indian cooking at home. Make sure to serve with Jasmine or Basmati rice since plain white rice won't be the same. Great the next day as leftovers too!
so good... I ommitted the cayenne pepper and lemon juice at the end because it was already perfect. I also pre-fried the spices before adding the oil and other ingredients, as suggested by another reviewer.
This recipe turned out really rich and pretty in color and looked a lot more appetizing than it actually was. It seemed a little bland, which surprised me. If I were to ever make it again, I would definitely add more spices and something to give it a little kick. The curry seemed to overpower all the other flavors in this dish -it almost tasted powdery. I might also try sour cream in place of the yogurt as another reviewer suggested.
I think this needs some work. The recipe is very easy and well written, but lacked some of the flavor I expect from curries. First, we always season our meat, so we let the chicken marinate in garam masala for a few hours. We also used more curry powder, at least double (though we tend to eyeball it) and a dash more salt. I think the lemon juice made it too bitter so I'd skip that next time. Not sure what else this is missing, but it seemed a little flat to me. Perhaps I'll try using fresh or canned tomatoes next time instead of the tomato paste.
This is just like the chicken curry my mom would make. My mom would always serve this with a bunch of "toppings" we added on top of our curry and rice as if it were a sundae. It's fun for the kids to customize their meal. In separate bowls : cooked crumbled bacon, crushed pineapple, shredded coconut, chopped hard boiled egg whites, chopped hard boiled egg yolks, crushed peanuts. This is also a good way to get kids used to the taste of curry if they are not used to it!
This was my first time making chicken curry and it came out great. Even my picky husband ate it up. I will add more salt next time, but other than than it was great.
This recipe is amazing! I've been searching for a curry recipe forever, looking for a good indian dish to make at home instead of neeeding to eat out. Only change made was marinading the chicken in lemon juice for an hour before cooking, also used no paprika and no sugar, increased curry to 4 TBL.sp. Really yummy. served w/basmati rice and naan.
Not bad, but definitely not a 5 star. Would leave out lemon juice as another reviewer suggested as well as cook the spices beforehand. I also should have used full fat coconut milk. With those changes the flavors should be stronger and the sauce creamier.
This is a very good curry recipe, but it didn't quite match up to my Bengali friend's expert curry-making skills. Nonetheless, it's a fine dish that totally satisfied our craving for curry, and it's easy to make. I'll make this dish again many more times in the future.
This recipe made almost too much sauce. I added a little extra curry powder and some peas. My husband, who can been picky when it comes to anything other than meat and potatoes, LOVED it.
Yummy! I didn't have fresh ginger or garlic; so used powder. Also, I didn't have a bay leaf. But, It was still very, very good. I have eaten in many different Indian restaurants in my, ahem, advanced years, and this rates right up there, in my opinion. Thank you Amanda, for sharing this recipe!
This lacked dimensions of flavor. I doubled the curry and toasted it per other reviewers suggestions, but the dish had so much curry without other spices to counterbalance it that it just tasted like, well...curry. It's the first time curry has actually tasted bland to me. And I'm pretty sure bland curry is an oxymoron! If I make it again, I will make as written instead of following the top couple reviews. Perhaps that way the flavors of cinnamon, coconut milk, etc will be more outstanding.
I used this to make curry for the first time and I loved it. Its super easy and fast and turns out great even though I eliminated a lot of the ingredients since we have very difficult eaters in my household and we did not want it hot. Thanks!
