Indian Chicken Curry II

Indian Chicken Curry II

790
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
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Nutrition

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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Directions

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  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

790
  1. 1045 Ratings

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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 ...

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...

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...