Indian Chicken Curry II

Indian Chicken Curry II

Amanda Fetters 1

"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."

Ingredients 45 m {{adjustedServings}} servings 313 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
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Reviews 786

  1. 1040 Ratings


Great recipe! I had two people from India helping me make it and they suggested these changes: more curry (they added about 8 tbls), fresh ground pepper, and use Indian Chili powder not cayenne and increase the amount to about 3 tsp. They said that cayenne is a western spice and Indian chili powder is more authentic. This made it VERY hot. We used the sauce to help spice up another mild curry dish we had.


I used this recipe when I made curry myself for the first time ever. I loved it! Absolutely wonderful. Having experimented with the recipe since that first experience, I suggest trying out a different first step. In a dry pot pre-heated to a medium heat, first roast the curry powder for a minute or until browned, stirring constantly. Add the paprika and the cinnamon, and ginger stirring constantly. (I do not add the sugar) Then add the garlic, bay leaf, and onions, and drizzle the olive oil over top. You can do this with about 1 1/2- 2tbsp. of olive oil. Continue as per the recipe. I found that that extra first step enriches the flavor of the curry powder and makes for a fuller-bodied/ slightly spicier curry. Amazing recipe and I will definitely use it again and again! - Nadia

Kristi M

This is probably the best curry I've had in a long long long LONG time. My alterations are: 1/4 cup curry powder - I love the taste! 1/2 tsp cinnamon 3/4 tsp ground ginger 1 tsp chilli flakes 1/2 red bell pepper 1/2 cup pineapple tidbits I used a whole can of coconut milk because I didn't have yogurt. I also added about 1/4 cup low fat sour cream to make it a bit creamier. I served it on Jasmine rice. All I can say is that this is amazing!! If I could rate it 100 stars, I would.