Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Christmas
More Recipes Like This
Indian Chicken Curry I
Spicy Indian Chicken and Mango Curry
Spicy Indian Chicken Curry Yummy
Sherry Chicken Curry
Easy Chicken Curry
MORE
Top Related Articles
Lunch Box: Chicken Pops
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Stuffing Chicken Breasts: 3 Easy Ways (Video)
Deboning a Chicken Thigh
Deviled Chicken (Video)
Cutting Up a Whole Chicken
Citrus Skillet Chicken & Rice (Video)
Chicken & Broccoli Alfredo (Video)
Finger-Lickin' Chicken Dippers
Related Collections
Asian-Style Chicken Breasts
Gewurtztraminer Wine Pairing
45 Minute Main Dishes
Chicken Breasts
Curry Powder
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Allrecipes Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Indian Chicken Curry II
SUBMITTED BY:
Amanda Fetters
PHOTO BY:
chibi chef
"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."
RECIPE RATING:
Read Reviews
(319)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
FOOTNOTES
Wine Tip
Try with a
Gewurztraminer
.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 1, 2006 by
LWELKNER
X
Full Review
LWELKNER
Dec. 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 and increase the amount to about 3 tsp. They said that cayenne is a western spice and Indian chili powder is more authentic. This made it VERY hot. We used the sauce to help spice up another mild curry dish we had.
Was this review helpful?
[
YES
]
110 users found this review helpful
Great recipe! I had two people from India helping me make it and they suggested these changes:...
MORE
MORE
Reviewed on Jun. 6, 2005 by NADIA
X
Full Review
NADIA
Jun. 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 different first step. In a dry pot pre-heated to a medium heat, first roast the curry powder for a minute or until browned, stirring constantly. Add the paprika and the cinnamon, and ginger stirring constantly. (I do not add the sugar) Then add the garlic, bay leaf, and onions, and drizzle the olive oil over top. You can do this with about 1 1/2- 2tbsp. of olive oil. Continue as per the recipe. I found that that extra first step enriches the flavor of the curry powder and makes for a fuller-bodied/ slightly spicier curry. Amazing recipe and I will definitely use it again and again! - Nadia
Was this review helpful?
[
YES
]
57 users found this review helpful
I used this recipe when I made curry myself for the first time ever. I loved it! Absolutely...
MORE
MORE
Reviewed on Feb. 24, 2007 by
Kristi M
X
Full Review
Kristi M
Feb. 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 1/2 red bell pepper 1/2 cup pineapple tidbits I used a whole can of coconut milk because I didn't have yogurt. I also added about 1/4 cup low fat sour cream to make it a bit creamier. I served it on Jasmine rice. All I can say is that this is amazing!! If I could rate it 100 stars, I would.
Was this review helpful?
[
YES
]
43 users found this review helpful
This is probably the best curry I've had in a long long long LONG time. My alterations...
MORE
MORE
Reviewed on Dec. 28, 2007 by
Bits
X
Full Review
Bits
Dec. 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 instead. I will post that recipe soon. Sorry to leave negative feedback.
Was this review helpful?
[
YES
]
25 users found this review helpful
I did not care for this recipe. My husband is Indian and he took one bite and was done. I have...
MORE
MORE
Reviewed on Sep. 16, 2007 by
Nandabear
X
Full Review
Nandabear
Sep. 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 cayenne to 1/4 tsp. because my youngest daughter doesn't like it too hot. I think that next time I will omit the last two ingredients.
Was this review helpful?
[
YES
]
20 users found this review helpful
A very nice Chicken Curry. I also used 1 tsp. of Garam Masala. I wish I had left out the...
MORE
MORE
Reviewed on Mar. 1, 2006 by
IANSMOMMY2004
X
Full Review
IANSMOMMY2004
Mar. 1, 2006
I really enjoyed this dish. It may not become your favorite dish ever but if you are looking for a tasty exotic, yet easy dish one night, try this! A few changes I made...cut the cinnamon in half (I can't help but associate cinnamon with dessert). Fortunately, you cannot identify the spice in this dish. It blends nicely. I also used the entire can of coconut milk because I like a lot of sauce. I let it simmer a little (without the lid) to thicken. Lastly, I added red bell pepper, frozen peas and left the cayenne out. We also ate this with saffron rice, as another person recommended. Good choice. Enjoy.
Was this review helpful?
[
YES
]
12 users found this review helpful
I really enjoyed this dish. It may not become your favorite dish ever but if you are looking...
MORE
MORE
Reviewed on Jun. 20, 2005 by SLADD01
X
Full Review
SLADD01
Jun. 20, 2005
OMG--this is sooooo good! I added 2 small potatoes, peeled and cubed, and 1/2 cup of peas; also sprinkled cilantro on just before serving. Didn't have yogurt, so I just used a full can of coconut milk. I would give this 100 stars if I could. A must if you like Indian food.
Was this review helpful?
[
YES
]
12 users found this review helpful
OMG--this is sooooo good! I added 2 small potatoes, peeled and cubed, and 1/2 cup of peas;...
MORE
MORE
Reviewed on Mar. 30, 2006 by
Sugar Mama
X
Full Review
Sugar Mama
Mar. 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 make it just right for you. Not everyone likes the same flavors, so you need to tweak it specifically for your taste buds. Thanks everyone for making this dish a perfect one for me!!!
Was this review helpful?
[
YES
]
10 users found this review helpful
My first comment is to read through the rest of the reviews before making this dish. The...
MORE
MORE
Reviewed on Apr. 28, 2005 by PRITCHY
X
Full Review
PRITCHY
Apr. 28, 2005
I just cooked this and im only 20 and this was the first time I tried cooking something that didnt involve a microwave, a jar or a packet and I must say it was one of the best currys I've ever ate. Just a shame I had a fight with my dad since he tried taking over and was putting in too much ginger, so he went to bed and refused to eat any. My mam loved it as much as me though :) One thing I would say is I used the 4-6 serving recipe size ie one cup of yogurt and it barely filled half the plate and other half was chips. That was 2 generous servings. I guess if you are putting it on a bed of rice then maybe it would fill 4. Thanks anyway im gonna cook this for my friends next! I just cooked this again. This is a few months on since last time but this time I worked out what a cup is in metric. So I used the proper measurements which worked out as 16 tablespoons for 1 cup. Now this made 3 large servings but I think I preffered it with less yogurt and coconut milk making it thicker and more concentrated. I think last time I probably used around 12 tablespoons of yogurt and 9 of coconut milk. It was still a very nice curry with this extra stuff but I definetly preffered it before.