Chicken Curry III

Chicken Curry III


"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."


50 m servings 715 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Cook

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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!
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  1. 80 Ratings


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...