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Traditional Chicken Curry

Traditional Chicken Curry

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
simmig

simmig

This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

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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:
  • 234 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
  2. Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
  3. Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

simmig
58

simmig

2/19/2007

Some of the directions seem to be missing..... When browning the onions, make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also, once you add the tomatoes, let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit. miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder.

MADAMEMIMI
14

MADAMEMIMI

10/28/2005

If you're looking a traditional INDIAN curry, then this is it. If, however, you are looking for a RED curry, then I suggest you try a THAI curry. The point of this curry is not the heat but the flavour.

Becca Sue
12

Becca Sue

12/21/2008

I made several substitutions. I used a Tbsp of garam masala and substituted a Tbsp of a good curry powder for the other spices. Instead of yogurt I used coconut milk as others suggested. I didn't have the lemon or tomato juice (substituted a can of tomato sauce. I always prefer more vegetables so I added chopped carrot, bell pepper and two jalapenos at the same time as the potato and for the last 10 minutes some frozen peas that I had on hand. Many vegetables would go well in this dish. I also added a chicken bouillon cube to the water. Salt was a must add! Awesome recipe! Everyone was begging for more and for thee recipe.

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