A spicy home substitute for the expensive golden curry found in the grocery store. Serve over jasmine rice for best flavor.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.

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  • Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.

  • Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

Nutrition Facts

799 calories; 44.3 g total fat; 175 mg cholesterol; 578 mg sodium. 52.1 g carbohydrates; 48.9 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
This is a great recipe. The curry tasted better than some that I have had in restaurants. I addded a sliced fresh jalapeno with the onions to add a little extra heat. Also make sure that you make small cubes with the potato to ensure that they cook all the way through in a shorter time. Read More
(30)

Most helpful critical review

Rating: 1 stars
11/24/2003
I am a REAL Indian and know what chicken curry is supposed to taste like and this is definately not it. This is a western adaptation. If you want REAL curry chicken have an Indian person make it for you or teach you! Read More
(65)
42 Ratings
  • 5 star values: 22
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
10/09/2003
This is a great recipe. The curry tasted better than some that I have had in restaurants. I addded a sliced fresh jalapeno with the onions to add a little extra heat. Also make sure that you make small cubes with the potato to ensure that they cook all the way through in a shorter time. Read More
(30)
Rating: 1 stars
11/24/2003
I am a REAL Indian and know what chicken curry is supposed to taste like and this is definately not it. This is a western adaptation. If you want REAL curry chicken have an Indian person make it for you or teach you! Read More
(65)
Rating: 3 stars
12/23/2005
Okay at first I was annoyed at the review that criticized this recipe for not being authentic. It didn't claim to be and who says it has to be... BUT it turns out I tend to agree. It's all garam masala and curry and as we ate this I realized that cinnamon and other typical Indian ingredients were missing. HOWEVER this is good and fast especially if you use cubed chicken breast and add the broth/soup/curry mixture all together as I did. My fiance liked it as did I but it just didn't satisfy my curry craving. Read More
(36)
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Rating: 5 stars
10/09/2003
This is a great recipe. The curry tasted better than some that I have had in restaurants. I addded a sliced fresh jalapeno with the onions to add a little extra heat. Also make sure that you make small cubes with the potato to ensure that they cook all the way through in a shorter time. Read More
(30)
Rating: 5 stars
05/03/2010
Easy to make and excellent curry. I used skinless boneless chicken breasts cut into bite size pieces instead of whole chicken. I also added some baby carrots and frozen peas with the potato. I've made this a number of times and varied the quantity of curry powder so I can say that 3 tbsp = mild; 4 tbsp = medium and 5 tbsp gives you a hot curry. Read More
(19)
Rating: 4 stars
04/29/2008
Easiest curry recipe I've seen. I didn't find any garam masala but it tasted great anyhow. I also cut the onion down to just one. Read More
(9)
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Rating: 5 stars
07/13/2003
quite nice very simple to make. needs a little more heat/ hot pepper I think. Read More
(8)
Rating: 5 stars
07/17/2004
This was an excellent dish and even passed the "picky boyfriend test" with flying colors. I guess the spicyness depends on the kind of curry used - I bought mine at an Indian grocery store and 3 tbs was more than enough! But I did use more Marsala enough to generously cover the chicken. Again it came out delicious. Everyone was impressed although it's so easy to make! Read More
(7)
Rating: 5 stars
10/19/2005
I made this curry two days ago. The first day it was just ok. But we had the leftover curry tonight and it was super! Maybe the flavors need a few days to blend. Next time I will make it the day before we plan to eat it. Read More
(7)
Rating: 5 stars
01/22/2008
Loved this recipe. I used chicken thighs and increased the garam masala to 2.5 tbsp and used 2 cloves of fresh chopped garlic instead of powder. Because we like it hot I used very hot curry powder. Followed instructions on recipe as given. We skipped the raisins because we aren't fans. Loved this recipe - was delish! Thanks for sharing! Read More
(6)