Traditional Chicken Curry

22
simmig 15

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

Ingredients

1 h 5 m {{adjustedServings}} servings 234 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

22
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 a...

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 di...

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 ...