Chicken Curry I


This is a very old family recipe. It's everybody's favorite. Curry should be cooked slowly for a long time to get the best flavor. I often cook it the day before for even better flavor. Serve over rice.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
4 to 6 servings


  • 1 (3 pound) whole chicken, skin removed and cut into pieces

  • 3 onions, chopped

  • 1 teaspoon ground cinnamon

  • 1 bay leaf

  • 2 cloves crushed garlic

  • ¼ teaspoon ground ginger

  • 1 teaspoon paprika

  • 3 tablespoons curry powder

  • ½ teaspoon white sugar

  • ½ lemon, juiced

  • ½ teaspoon cayenne pepper

  • 1 tablespoon tomato paste

  • 1 pinch salt

  • ¼ cup olive oil

  • water to cover


  1. Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.

  2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.

  3. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.

Nutrition Facts (per serving)

343 Calories
24g Fat
10g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 343
% Daily Value *
Total Fat 24g 31%
Saturated Fat 5g 27%
Cholesterol 62mg 21%
Sodium 83mg 4%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 22g
Vitamin C 13mg 64%
Calcium 51mg 4%
Iron 3mg 14%
Potassium 330mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.