Chicken Navratan Curry (Indian)

Chicken Navratan Curry (Indian)

7
Raveena Sachdev-Kalra 0

"A twist of the vegetarian classic Navratan Korma for the chicken lovers."

Ingredients 45 m {{adjustedServings}} servings 551 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a large skillet over medium heat; add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes. Add turmeric and chili powder; stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.
  2. Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt. Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.
  3. Whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture. Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.
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Reviews 7

  1. 11 Ratings

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notAfoodie
7/1/2012

Turned out delicious!! BUT.. the only problem i had was in cooking the potatoes. i ended up cooking the mixture about 25-30 minutes longer than the recipe stated. Next time i'll semi-cook the potatoes first. I also added: 1 Tablespoon of finely chopped fresh ginger (cooked with the onions) 1 teaspoon Cumin 1/2 teaspoon of chili powder (1 1/2 tsp total)

hippiedave
6/24/2012

THANK YOU RAVEENA! VERY GOOD!! I also used chicken breasts. The meat was tender, moist, and flavorful. I skipped the carrots,cut red potatoes in larger size pieces skin on and added garden fresh beans. I also added 2 chopped Thai hot peppers with the garlic. Finished with greek yogurt. AWESOME and EASY.

whilom
11/13/2012

All of my kids (ages 3-14) ate this -- not too spicy, but very flavorful. The sauce was very thin, more like a soup, so I'll omit all or most of the water next time. I diced the veggies pretty small, so no problem with undercooking there. I knew chicken breast wouldn't take 20 minutes to cook, so I put in the veggies to start cooking while I chopped the chicken. And I wrote "start rice" at the top of my recipe so I'll remember to do that next time. :) We ate it with naan bread. Thanks for the recipe. I wanted to use some coconut cream I had purchased, and this turned out great.