-
-
My review
Indian Chicken Curry II
Amanda Fetters
"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 313 calsOriginal recipe yields 4 servings (4 to 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts
Per Serving: 313 calories; 21.7 g fat; 14 g carbohydrates; 19.1 g protein; 38 mg cholesterol; 268 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 9341247 Ratings
-
-
-
-
-
Most helpful positive review
12/1/2006
Great recipe! I had two people from India helping me make it and they suggested these changes: more curry (they added about 8 tbls), fresh ground pepper, and use Indian Chili powder not cayenne ...
Most helpful critical review
5/2/2010
This whole recipe is upside down. First of all you need to fry the whole spices. Use vegetable oil for Indian cooking, you want the oil to taste of these spices, not olives!. It is the taste of...
Most helpful
Most positive
Least positive
Newest
12/1/2006
Great recipe! I had two people from India helping me make it and they suggested these changes: more curry (they added about 8 tbls), fresh ground pepper, and use Indian Chili powder not cayenne ...
6/6/2005
I used this recipe when I made curry myself for the first time ever. I loved it! Absolutely wonderful. Having experimented with the recipe since that first experience, I suggest trying out a...
2/24/2007
This is probably the best curry I've had in a long long long LONG time. My alterations are: 1/4 cup curry powder - I love the taste! 1/2 tsp cinnamon 3/4 tsp ground ginger 1 tsp chilli flakes 1...
5/2/2010
This whole recipe is upside down. First of all you need to fry the whole spices. Use vegetable oil for Indian cooking, you want the oil to taste of these spices, not olives!. It is the taste of...
12/28/2007
I 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 inste...
9/16/2007
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 ...
3/30/2006
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 mak...
12/18/2010
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 use...