This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

    Advertisement

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

248 calories; 16 g total fat; 42 mg cholesterol; 300 mg sodium. 10.8 g carbohydrates; 13.3 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2009
I restrained myself from modifying the ingredients due to the reviews (I always modify everything). Glad I did! My husband is from India and he is picky about his food. Boy was I tempted to use garam masala (that my husband's Mom made) instead of the curry powder (real indian curries never use curry powder please!). Well my husband loved this said it tasted like his Mom's. The only thing I did different was I cooked it more traditionally-I browned the onions in oil first then added the ginger garlic then the spices stirred it for a couple minutes then proceeded with the chicken and continued. It did need a little water added to it. Thanks for the easy recipe! Read More
(143)

Most helpful critical review

Rating: 3 stars
02/05/2005
As far as curry goes this recipe is a good basic recipe. Easy to prepare and has some good flavor and heat. However I changed a few things as others did as well. I grinded the spices down to bring out more flavor and make the dish easier to eat. I also added some stock and cream to finish it off so that there would be extra sauce to have with my rice. I'd add additional fresh red peppers (diced w/ seeds) if you want more heat. Either reduce the sauce by simmering it uncovered or add a cornstarch slurry at the end. Also I think this dish could really go well with some veggies. I'll put some baby corn asparagus or eggplant in next time. If you want to add some presentation quality to it I think some deep fried julienned sweet potato would go well as a garnish or fried onions to add some contrasting crunch. Much love to your cooking...cheers. Read More
(31)
82 Ratings
  • 5 star values: 34
  • 4 star values: 25
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 6
Rating: 5 stars
05/26/2009
I restrained myself from modifying the ingredients due to the reviews (I always modify everything). Glad I did! My husband is from India and he is picky about his food. Boy was I tempted to use garam masala (that my husband's Mom made) instead of the curry powder (real indian curries never use curry powder please!). Well my husband loved this said it tasted like his Mom's. The only thing I did different was I cooked it more traditionally-I browned the onions in oil first then added the ginger garlic then the spices stirred it for a couple minutes then proceeded with the chicken and continued. It did need a little water added to it. Thanks for the easy recipe! Read More
(143)
Rating: 5 stars
05/26/2009
I restrained myself from modifying the ingredients due to the reviews (I always modify everything). Glad I did! My husband is from India and he is picky about his food. Boy was I tempted to use garam masala (that my husband's Mom made) instead of the curry powder (real indian curries never use curry powder please!). Well my husband loved this said it tasted like his Mom's. The only thing I did different was I cooked it more traditionally-I browned the onions in oil first then added the ginger garlic then the spices stirred it for a couple minutes then proceeded with the chicken and continued. It did need a little water added to it. Thanks for the easy recipe! Read More
(143)
Rating: 5 stars
10/26/2003
Really great for those who love spicy food. Easy too -- in fact the only difficult part is having the ingredients. I couldn't find the cardamom pods so I used 3 Tbs. Madras Tamarind Hot Curry (purchased at Cost Plus) and it came out great. Also added more red pepper (we like it HOT!) and a few grinds of sea salt. Since I planned to use a slow cooker after heating the oil and combining the ingredients I reduced the oil by half. After putting the mixture in the cooker I added about 4 ounces of chicken stock and let it cook for around 2 hours. Really tasty served over basmati rice. Thanks for the great recipe! Read More
(80)
Advertisement
Rating: 5 stars
11/02/2003
I am eating and typing at the same time. THIS IS FABULOUS! I had to improvise with a couple of ingredients like the ginger garlic paste (I used pickled ginger and minced garlic) and I had no Bay leaves at all but it doesn't seem to be lacking. We are a family of salt lovers however so next time I will salt the chicken first.Keep a beverage nearby because the spices 'sneak' up on you. WONDERFUL & EASY Read More
(50)
Rating: 3 stars
02/05/2005
As far as curry goes this recipe is a good basic recipe. Easy to prepare and has some good flavor and heat. However I changed a few things as others did as well. I grinded the spices down to bring out more flavor and make the dish easier to eat. I also added some stock and cream to finish it off so that there would be extra sauce to have with my rice. I'd add additional fresh red peppers (diced w/ seeds) if you want more heat. Either reduce the sauce by simmering it uncovered or add a cornstarch slurry at the end. Also I think this dish could really go well with some veggies. I'll put some baby corn asparagus or eggplant in next time. If you want to add some presentation quality to it I think some deep fried julienned sweet potato would go well as a garnish or fried onions to add some contrasting crunch. Much love to your cooking...cheers. Read More
(31)
Rating: 2 stars
07/18/2007
Not great. 1. What Gravy? I added a mug of boiling water and 250g halved cherry tomatoes (I would have used chicken stock and/or chopped tomatoes but I didn't have any) 2. The cardamon pods were killers when I bit into one. 3. The cloves were killers when I bit into one! 4. The coriander seeds were killers when I bit into one!! (the above could have done with being ground). 5. The black peppercorns wern't great whole either. All-in-all not the best (infact probably the worst) curry I've had although it has some of the basics of a good curry. I'm honestly suprised at the number of 4-5 stars reviewers have given it. Read More
(25)
Advertisement
Rating: 4 stars
09/15/2003
This curry had a very good taste...however next time I will crush the coriander seeds before using them. Every bite i would bite into a seed and the flavor would be too strong. Also next time I may use chicken breasts. The chicken thighs were a little too fatty for my tastes. Read More
(21)
Rating: 5 stars
03/23/2006
Great recipe and a sure winner. Recommended modifications: use fresh cilantro and add coconut milk (lite or regular) and chicken bouillion for additional flavour. Enjoy! Read More
(17)
Rating: 5 stars
08/26/2003
Better than the Indian Restaurants! Great Recipe! Read More
(11)
Rating: 2 stars
08/05/2007
Whomever said "spicy yet bland" was very much correct. Not inedible but I certainly will not cook this again. Read More
(10)