Curry is one of my Favorite dishes and this is the first Curry recipe I ever tried to make It's still my Family's favorite. This recipe can be made in a few hours but is better if made over two days.

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Name: Chicken Curry
Prep time: 30 min
Cook time: 23 h 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 4 skinless boneless chicken breasts cubed; 16 oz Plain Yogurt; 2 tsp grated ginger; 8 cloves garlic crushed; 2 tbsp olive oil; 1 large white onion; 4 fresh green chili peppers seeded and finely chopped; 1/2 tbsp ground cumin; 1/2 tbsp ground coriander; 1 tsp turmeric; 1 tsp grated ginger; 1 can coconut milk; Salt to taste

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INGREDIENTS

4 skinless boneless chicken breasts ; cubed
16 oz Plain Yogurt
2 tsp grated ginger
8 cloves garlic ; crushed
2 tbsp olive oil
1 large white onion
4 fresh green chili peppers ; seeded and finely chopped
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1 tsp turmeric
1 tsp grated ginger
1 can coconut milk
Salt ; to taste

Servings

INSTRUCTIONS

1.In a large bowl mix the yogurt, the grated ginger and half the garlic.

2. Mix chicken in with yogurt mixture and refrigerate over night. No less than two hours in fridge.

3. Heat oil in large pan mince and cook onion till brown about 10 mins. (The darker the sweeter)

4.Mix other half of garlic, half the chilies, the spices while waiting for onions to cook. Add to pan when onions are done.

5. This should make a paste. Slowly add in Coconut Milk while stiring. Cook for about 10 mins or until mixture starts to get really dry. (Ten minutes is an estimate depending on how high you are cooking it . The important thing here is for it to become dry, otherwise the end result can come out watery)

6. Add chicken yogurt mix. Heat on medium for 30 mins

7. Use the other half of the chilies on plates as desired.

NOTES

Also try crumbling Feta into it to make it tangy as well as spicy.
I pour this over Jasmine Rice
If it's to dry you can add a little water to thin it out.
For me This meal is always better the next day after it has sat overnight.

Many people have commented that they will add veggies to this after cooking it for the first time. Please feel free to consider that as an option before making it. We have other food with this that keep us from needing to add veggies but please let me know if you come up with a great way to adjust this. I love hearing what others do to tweak and improve on my recipes for their families.

Some sides could be: Nan (Indian style flat bread), Paneer Aloo, or Saag

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Chicken Curry

4 skinless boneless chicken breasts cubed
16 oz Plain Yogurt
2 tsp grated ginger
8 cloves garlic crushed
2 tbsp olive oil
1 large white onion
4 fresh green chili peppers seeded and finely chopped
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1 tsp turmeric
1 tsp grated ginger
1 can coconut milk
 Salt to taste

1.In a large bowl mix the yogurt, the grated ginger and half the garlic.
2. Mix chicken in with yogurt mixture and refrigerate over night. No less than two hours in fridge.
3. Heat oil in large pan mince and cook onion till brown about 10 mins. (The darker the sweeter)
4.Mix other half of garlic, half the chilies, the spices while waiting for onions to cook. Add to pan when onions are done.
5. This should make a paste. Slowly add in Coconut Milk while stiring. Cook for about 10 mins or until mixture starts to get really dry. (Ten minutes is an estimate depending on how high you are cooking it . The important thing here is for it to become dry, otherwise the end result can come out watery)
6. Add chicken yogurt mix. Heat on medium for 30 mins
7. Use the other half of the chilies on plates as desired.

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patsymcollins

Chicken Curry over Jasmin Rice with Feta Cheese.
Bageria

lolerbates

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (415g)
Recipe Makes: 4 Servings

Calories: 498
Calories from Fat: 281 (56%)

Amt Per Serving		% DV

	Total Fat 31.3g	42 %
	Saturated Fat 25.3g	126 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.9g
Cholesterol 70.7mg		22 %
Sodium 1058.2mg		36 %
Potassium 1003.7mg		26 %
Total Carbohydrate 20g		6 %
	Dietary Fiber 1g	4 %
	Sugars, other 19g
Protein 37.6g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 498

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Indian Bread-Naan

I recommend pairing it with this recipe

"Great stuff!" — rhondagod

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J9k

I added garbanzo beans, added a little garam masala to spice it up. I cooked chicken and tofu separately because we had vegetarian guests. Served with white or brown rice. We will make it again!

budinblack

I've made a lot of curries and this is very good. If it turns out a bit watery add crushed almonds and a little cream. I'm making this again for guests very soon . Thanks for this.

10y

Lalucy23

Nice curry. I must admit that I thought it lacked a bit in flavour and so I added a chicken stock cube and some Worcestershire sauce and it was a lot tastier. Also added cashew nuts. Enjoyed it with some basmati rice and garlic bread, mmmm

11y

lolerbates

Not bad! For my first time making curry this was a very doable recipe. I would like to have more veggies in it, like potatoes and carrots. Also the sauce came out a little thin for me. Other than that, great recipe!

11y

Bageria

Larmal, I'm sorry you feel that way. What kind of Curry have you had before? Different countries and regions make curries vastly different. And there are different heat amount for Green, Yellow and Red curries.I've served this to hundreds of people and you are the only person to say something like this, I'd be happy to help if you explain what was wrong

11y

Larmal

Curry !!! It tasted no more like curry than hamburger and chips !! Won't be making that crap again that's for sure

11y

reneene

I love curry, but I never tried cooking it. This recipe turned out perfectly! I didn't have turmeric so I used curry powder and cumin same amounts. Also I substituted canned diced chiles. It was great!

11y

Bossgun

Great loved it next time I am making it going to add mushrooms

11y

davidatkins

What an awesome curry, so easy and the longer you cook it the better it tasted... Great idea. Mon mon mon

11y

Jimbarb

We tried it and really liked it. The next time I make it, and there will be a next time, I am going to add cashews. I think this is a good recipe and worth every minute of making.

12y

Chicken Curry

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

What to make this week

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