Chicken Curry III

Chicken Curry III

60

"Chicken curry with ginger, garlic, coconut milk, yogurt and potatoes. Malaysian in taste, deep brown in color, and since it simmers with the potatoes it makes for a complete dish! Serve with hot cooked rice and other veggies, if desired."

Ingredients

50 m servings 715 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 715 kcal
  • 36%
  • Fat:
  • 46 g
  • 71%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
  2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
  3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
  4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!

Reviews

60
  1. 80 Ratings

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Most helpful

This recipe was great! I love curry, so the amount was perfect for me, but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry, and I'd like to try ...

Most helpful critical

This is a basic flavored Indian curry but was good with some tweaking. I don't like bland so added extra tbsp. curry powder and 2 tsp. garam masala, 6 whole cloves, extra clove of garlic, 2 tsp...

This is a basic flavored Indian curry but was good with some tweaking. I don't like bland so added extra tbsp. curry powder and 2 tsp. garam masala, 6 whole cloves, extra clove of garlic, 2 tsp...

This recipe was great! I love curry, so the amount was perfect for me, but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry, and I'd like to try ...

This recipe is great! I did make a few adjustments by using half the yogurt, omitting the milk, and adding more coconut milk and ginger. I also used boneless chicken breasts that I cut into piec...

The base for this recipe is great, but it was a little bland. To spice it up, I added two chicken bouillon cubes, 1 teaspoon of basil, 1/2 teaspoon sugar to balance the curry, and black pepper ...

I made this for my boyfriend. I pretty much only used it as a basis/reference to make it my own. But what I came up with got a 10/10 rating from him. I also gave some to my friend and she fli...

I absolutely adore this recipe! I added a little bit more curry powder in the end with some frozen peas and carrots, this was absolutely the best curry recipe I have found! Thanks for sharing th...

I wish I could have it every day. It was absoulutly the best thing on earth. My entire family loved it and wanted a lot more. It was so wonderful. I wish I could make it more. :)

I didnt have all the right ingredients, so i did the best with what i had. I used powdered ginger instead of fresh, increased the milk, yogurt, and water to make up for not having coconut milk, ...

I thought this recipe was extordinary with a little extra splah of cheyenne pepper to taste. I also prefer to thicken the curry with a touch of cornstarch. Overall I think with some personal tou...