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.”

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 5 to 6 servings

ADVERTISEMENT

Directions

  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!

Share It

Reviews (36)

Rate This Recipe
RAJA1
64

RAJA1

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
34

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.

AlaskaAggie
29

AlaskaAggie

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.

More Reviews

Similar Recipes

Chicken and Apple Curry
(173)

Chicken and Apple Curry

Chicken Curry I
(166)

Chicken Curry I

Chicken Curry III
(59)

Chicken Curry III

Chicken Coconut Curry
(37)

Chicken Coconut Curry

Vietnamese-Style Chicken Curry Soup
(37)

Vietnamese-Style Chicken Curry Soup

Adriel's Chinese Curry Chicken
(29)

Adriel's Chinese Curry Chicken

Nutrition

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

Top

<

previous recipe:

Vietnamese-Style Chicken Curry Soup

>

next recipe:

Chicken Curry I