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Chicken Curry I

Rated as 4.16 out of 5 Stars
6

"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."
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Ingredients

30 m servings 343
Original recipe yields 6 servings (4 to 6 servings)

Directions

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  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; 24.3 9.8 22.3 62 83 Full nutrition

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Reviews

Read all reviews 171
  1. 233 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I followed the instructions up to adding the chicken, then dumped everything in a crockpot with 5 chicken breasts, used less water, cooked all day long until the chicken fell apart. Skipped the...

Most helpful critical review

It is a good recipe but a little bland I added some 1/2 cup yogart and 2 drops of coconut extract kicked up the giner and garlic and add some more curry powder 2 bags of frozen veggies and it wa...

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I followed the instructions up to adding the chicken, then dumped everything in a crockpot with 5 chicken breasts, used less water, cooked all day long until the chicken fell apart. Skipped the...

The best curry I ever made. I did make a few changes though. I ommited the cayenne because I used hot curry powder and I also added a table spoon of cumin and a 1/2 c of plain yogurt. I als...

I love chicken curry...(my mother-in-law is Queen Curry..her beef and chicken curry dishes are beyond compare), but I'm glad you posted this one Colleen. Now I can claim I know how to make this...

I have a boyfriend who is 1/2 Indian. He was so surprised when I made this along with Indian Dahl with Spinach (also on this site) which was also wonderful. He said it tasted very authentic an...

I used boneless/skinless chicken breasts which I browned in olive oil with the onions...I added extra cayenne, black pepper, and two pinches of salt...I alos went heavy on the ginger, cinnamon, ...

Fantastic recipe, I've been searching for a hearty curry like this for a long time! I followed others advice by only putting in 1/2 teaspoon of cinnamon and using chicken stock rather than wate...

I read several reviews and compared several recipes before making. Quite a few thought this recipe was bland so I made a few changes. I used this as my main recipe and took a few hints from Cu...

This does not taste like Indian curry at all but it is still delicious. I've omitted the tomato paste and lemon, and added 2 potatoes and some carrots. I use a few extra garlic cloves, and lot...

It is a good recipe but a little bland I added some 1/2 cup yogart and 2 drops of coconut extract kicked up the giner and garlic and add some more curry powder 2 bags of frozen veggies and it wa...