Ready in 45 minutes
This is the quintessential north Indian style chicken curry, with the onion and tomato based gravy. It is a simple home-style version, but the texture and bright appetizing color make it suitable for company as well.
"Very good dish! This was my first time making Curry chicken and it wont be my last....using this recipe of course! I didnt have green chilies so I used green peppers and added chili powder. I only had 3 oz of greek yogurt so I added 5 oz of sour cream to it. All of the flavors worked well together. My hubby enjoyed it....he said he felt like he was dining at an Indian restaurant! I brought a serving in to work the next day for a coworker who is an avid Big Ove user, and he said would not change a thing! Maybe next time I'll add green peas to it. A+"- mogriff1
2,825 people want to try | 4,188 have favorited
Top-ranked recipe named "Sindhi Chicken Curry"
1. Stir yogurt and cornstarch together until smooth. Set aside.
2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer.
3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.
4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes.
5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil.
6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste).
8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread.
Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005
Note - she uses a small amount of cooking oil and sometimes adds a tbs. of water instead of additional oil. Unlike original Indian cooking in which a lot of oil is used, she keeps it to a minimum.
Suneeta's Quotes & Notes:
"You can't make Curry in a Hurry". Indians are part of the "Slow Foods Movement". http://www.slowfood.com/
Add cornstarch to yogurt and bring it to room temperature before adding to any dish. This prevents curdling.
Powdered spices are very fragile. Use them right away and keep the heat down or you'll lose the flavor.
"Never double the tumeric" when doubling a recipe. It will be too bitter.
Nutrition: per serving (1 thigh & sauce) Rice not included
Cal: 205 Cal from fat: 83
Total Fat 9g, Saturated fat: 2g, Chol: 64mg
Sodium: 630mg, Potassium: 498mg
Total Carbs: 11g, Fiber 1g
This dish freezes very well for up to 4 months. Reheat on low heat. Sprinkle with garam masala and cumin powder. Cover and let stand for 2 to 3 minutes to allow the aroma of the spices to infuse the curry. Transfer to a serving dish and sprinkle with chopped cilantro before serving.
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cringer35 2 months agoBy far one of the most appetizing chicken curry recipes I have prepared! I also like to add a can of drained peas to the dish.
Ryapickinup 2 months agoThis was delicious! My wife and I were both very happy with choosing this dish.
Ksabelis 3 months agoI left out the heat due to 2 toddlers eating it and added the heat back by eating it with sambal oelek. It was still delicious! I also only used 1 tsp of salt, added peas and simmered it longer (2 hrs?) in a Dutch oven. I had trouble with the onion mixture burning while I was cooking the chicken (not enough liquid in the pan) and had to transfer to a second pot (Dutch oven). Next time I'll just cook it in a Dutch oven. Planned on freezing the leftovers but couldn't resist eating it again the next night!!
Marc9852 5 months agoMake this at home and skip the Lunchtime Lunch buffet!
mogriff1 6 months agoVery good dish! This was my first time making Curry chicken and it wont be my last....using this recipe of course! I didnt have green chilies so I used green peppers and added chili powder. I only had 3 oz of greek yogurt so I added 5 oz of sour cream to it. All of the flavors worked well together. My hubby enjoyed it....he said he felt like he was dining at an Indian restaurant! I brought a serving in to work the next day for a coworker who is an avid Big Ove user, and he said would not change a thing! Maybe next time I'll add green peas to it. A+
kmchebli 6 months agoVery tasty! I left out the chilli and used a bit more herbs. I also added a knob of butter when the chicken was browning.
Brokk66 7 months agoI've made this 3 times. I use olive oil and substitute the cilantro with scallions. Even the kids love it!
JackGustafson 7 months agoThis was delicious. Easier to make than I thought and the spices were just right.
BrianDawn 8 months ago
jasonwiles 9 months agoJust finished making this tonight! Incredible!! Reminds me of my curry recipe and really came out great. May throw the finished product in my crockpot next time, just to let the spices mix for longer. . Great recipe!!!!
Tempor 9 months agoGood recipe but I will leave out the cayenne pepper next time as it was too hot for the kids.
tep4jc 10 months agoDefinitely good.
fdeane08 10 months agoDelish!! Loved it! I had to fight my boyfriend off to get some, he ate the rest of it
paulfitzpatrick 11 month agoExcellent, easy to make definite keeper
Uwe74 11 month agoAn absolute winner. No fail recipe I think. Have made this twice now. Only change I made was to add more masala for stronger taste. Thank you!
Timunission 11 month agoThis was delicious will definitely cook this again....instead of adding the chicken (as I was cooking for a vegetarian as well) keep the chicken (breast in this case) separate, marinade it in the left over yogurt, curry powder, cayenne pepper, tomato puree, salt and pepper. Stick it under the grill on a medium to high heat for 6 minutes each side, pour the sauce on top when its on your plate...garnish with lemon wedges....beautiful!!! Any sauce left? Freeze it, remembering to defrost thoroughly and warm up very slowly when you want to use it again
Jasminedye89 1 year agoColor ended up more yellow orange than red. I added more spices for extra kick and it STILL turned out bland tasting. :(
janf59 1 year ago
Hatcherdm 1 year agoBest flavor yet of the Indian recipes- only reason I didn't give all stars was my fault--I didn't have chicken thighs so used breasts instead, and they were a bit dry. Great dish
Firebyrd 1 year agoAbsolutely one of the finest flavored curries I've eaten. It's great with the Naan bread that's linked at the bottom, too!