Indian Chicken Curry I

Indian Chicken Curry I


"My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!"


45 m servings 305 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
  2. Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
  3. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
  4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
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  1. 185 Ratings


I don't mean to be the only person who didn't think this dish was great, but this is not a curry dish and anyone who likes and knows what a good curry dish tastes like knows this would not be co...

Okay. I followed other reviewers' advice and doubled the curry (since I was using regular curry powder) and halved the tomato sauce (since others complained the tomato sauce dominated the dis...

This is a really easy, great-tasting recipe that my husband loves and I've received compliments on. Here are some modifications I make: 1) I double the curry powder. (I use regular supermarke...

This curry lacks the punch of using individual spices roasted and ground at the time of preparation (the use of curry powder and not individual spices). It is far from being a bad curry but preg...

This was really good I increased the garlic and ginger and cut the chicken into bitesize pieces. After making this recipe the first time I learned a very valuable lesson. Get all of the spices a...

This an excellent curry!!! My english, curry obsessed husband loves this and he is a tough customer when it comes to curry. I made a couple changes just for convenience--the coconut milk aval...

I LOVE this recipe! One of the best dishes I've made. I used powdered spices instead of whole spices. I cut the chicken thighs into bite sized pieces.

I was excited to find a chicken curry recipe using coconut milk as I had had some in an Indian restaurant once and loved it. I enjoyed the recipe a lot, but I think that next time I'd cut down ...

Awesome aroma, awesome taste. Used 1/4 teaspoon ground cloves and 1/4 teaspoon ground cardamom instead of the cloves and pods and came out great. Paired it with Indian Style Basmati Rice from ...