Chicken Curry II

Chicken Curry II

36 Reviews 4 Pics
Teresa Smith
Recipe by  Teresa Smith

“A spicy home substitute for the expensive golden curry found in the grocery store. Serve over jasmine rice for best flavor.”

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Adjust Servings

Original recipe yields 5 to 6 servings



  1. Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
  2. Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
  3. Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

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Reviews (36)

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I am a REAL Indian and know what chicken curry is supposed to taste like and this is definately not it. This is a western adaptation. If you want REAL curry chicken have an Indian person make it for you or teach you!

Sarah Gartland

Sarah Gartland

Okay, at first, I was annoyed at the review that criticized this recipe for not being authentic. It didn't claim to be, and who says it has to be... BUT, it turns out I tend to agree. It's all garam masala and curry, and as we ate this, I realized that cinnamon and other typical Indian ingredients were missing. HOWEVER, this is good and fast, especially if you use cubed chicken breast and add the broth/soup/curry mixture all together as I did. My fiance liked it, as did I, but it just didn't satisfy my curry craving.



This is a great recipe. The curry tasted better than some that I have had in restaurants. I addded a sliced, fresh jalapeno with the onions to add a little extra heat. Also, make sure that you make small cubes with the potato to ensure that they cook all the way through in a shorter time.

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Amount Per Serving (5 total)

  • Calories
  • 799 cal
  • 40%
  • Fat
  • 44.3 g
  • 68%
  • Carbs
  • 52.1 g
  • 17%
  • Protein
  • 48.9 g
  • 98%
  • Cholesterol
  • 175 mg
  • 58%
  • Sodium
  • 578 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Vietnamese-Style Chicken Curry Soup


next recipe:

Chicken Curry I