Chicken Curry I

Chicken Curry I

166 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
CBASS
Recipe by  CBASS

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (166)

Rate This Recipe
SUPERSWANKY28
79

SUPERSWANKY28

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.

PaigeCentral
74

PaigeCentral

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!

JOSIE
39

JOSIE

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 must..it 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.

More Reviews

Similar Recipes

Easy Chicken Curry
(72)

Easy Chicken Curry

Chicken Curry III
(59)

Chicken Curry III

Chicken Coconut Curry
(37)

Chicken Coconut Curry

Chicken Curry II
(36)

Chicken Curry II

Vietnamese Lemon Grass Chicken Curry
(10)

Vietnamese Lemon Grass Chicken Curry

Spicy Dry Fried Curry Chicken
(10)

Spicy Dry Fried Curry Chicken

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 343 cal
  • 17%
  • Fat
  • 24.3 g
  • 37%
  • Carbs
  • 9.8 g
  • 3%
  • Protein
  • 22.3 g
  • 45%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Jamaican Curry Chicken

>

next recipe:

Easy Chicken Curry