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Chicken Chicken Curry

Chicken Chicken Curry

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
madhu

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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.
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Reviews

cardiacrn1
58

cardiacrn1

2/5/2010

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

2/22/2010

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

2/3/2010

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!

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