Chicken Curry I

Chicken Curry I

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"This is a very old family recipe. It's everybody's favorite. Curry should be cooked slowly for a long time to get the best flavor. I often cook it the day before for even better flavor. Serve over rice."

Ingredients

30 m {{adjustedServings}} servings 343 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
  2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
  3. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.
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Reviews

168
  1. 229 Ratings

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I followed the instructions up to adding the chicken, then dumped everything in a crockpot with 5 chicken breasts, used less water, cooked all day long until the chicken fell apart. Skipped the...

The best curry I ever made. I did make a few changes though. I ommited the cayenne because I used hot curry powder and I also added a table spoon of cumin and a 1/2 c of plain yogurt. I als...

I love chicken curry...(my mother-in-law is Queen Curry..her beef and chicken curry dishes are beyond compare), but I'm glad you posted this one Colleen. Now I can claim I know how to make this...