Chicken Curry I

Chicken Curry I


"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

Serving size has been adjusted!

Original recipe yields 6 servings



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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  • Prep

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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


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 lemon, brushed some pita breads with garlic/cilantro butter, stuck them under the broiler until golden, served with toasted almonds sprinkled over the curry and basmati rice. Turned out very good and super easy. A keeper.


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 also, took the tip from another reviewer and thickened it up with corn starch. I then put this in the oven and cooked at 200F for 3 hours. It came out so tender and flavorful. This is my new curry recipe from here on out!


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 wonderful dish. The cinnamon is a gives off a unique flavor not acquired by other spices. We usually use a cinnamon stick instead of the powder and don't remove it. Thanks again.