Chicken Chicken Curry

Chicken Chicken Curry

24 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
madhu
Recipe by  madhu

“There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.
  2. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.
  3. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.

Share It

Reviews (24)

Rate This Recipe
cardiacrn1
58

cardiacrn1

Very delicious, wonderful blend of spices, my husband ejoyed it and is from India but suggested I add a little yogurt next time to increase the amount of the gravy. Curry chicken is one of his favorite dishes but he prefers more gravy. He also suggested adding some serrano peppers or indian chilies. It is great served over Basmati rice. Thanks Madhu!

ghinchliff
40

ghinchliff

Delicious! I made a few changes though... I used a 28oz can of diced tomatoes instead of one fresh tomato, added 2 tsp cumin, carrots, mushrooms and bell pepper. Also, I don't know what ghee is and I didn't have any cilantro, so I omitted those. I used 1/2tsp ground cardamom instead of the pods. Turned out really well!

Mumsy'sCouchPotato
34

Mumsy'sCouchPotato

Fun to try a traditional Indian recipe. Most curries in the U.S. have curry powder in them but I didn't miss it in here at all. This dish was very flavorful. I added some cooked potatoes which I already had and some peas and carrots. I will make this again!

More Reviews

Similar Recipes

Indian Chicken Curry (Murgh Kari)
(368)

Indian Chicken Curry (Murgh Kari)

Thai Green Curry Chicken
(272)

Thai Green Curry Chicken

Thai Chicken Curry in Coconut Milk
(89)

Thai Chicken Curry in Coconut Milk

Slow Cooker Marmalade Curry Chicken
(92)

Slow Cooker Marmalade Curry Chicken

Easy Chicken Curry
(72)

Easy Chicken Curry

Blue Ribbon Curry Chicken
(21)

Blue Ribbon Curry Chicken

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 7.8 g
  • 3%
  • Protein
  • 34.4 g
  • 69%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Indian Chicken Curry (Murgh Kari)

>

next recipe:

Slow Cooker Marmalade Curry Chicken