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Chicken Curry III

Chicken Curry III

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Siti Ezzeldin

Siti Ezzeldin

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

TUNISIANSWIFE
76

TUNISIANSWIFE

3/6/2006

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. Tunisian chili powder, and 1 cinnamon stick. Didn't know what to do with the rest of the coconut milk, as I don't use it very often so used the whole can (2 cups) and just omitted the regular milk. I had 4 lbs. thighs and legs and deskinned them. With 4 lbs. it is going to take more than 25 minutes of simmer to get the chicken done so didn't add the potatoes until later on. I didn't grind any onion, just cut them into slices for some substance to the dish. Also added about a cup of chick peas for some substance. Served with basmati rice. If making this recipe as is, I would suggest bumping up the spices, or making an Indian style rice that would also add some spice.

SERAPHIMJEZEBEL
44

SERAPHIMJEZEBEL

1/11/2006

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 it with other kinds. I used light coconut milk, added a little cayenne to make it spicy, and used honey to balance out the curry, not white sugar. The flavor was phenomenal. I also used boneless skinless chicken breasts because it's what I had on hand, but I'd like to try it with regular chicken. If you want to cut down cooking time, try throwing the potatoes in early with the browning onions to get them started on their way. Again, it was great! Thanx!

rachakno
19

rachakno

3/14/2005

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 pieces and browned with the onion. It turned out very, very good and I'll definitely make it again!

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