Recipe by Sheneiza Lookman
"It is a very delicious West Indian meal which can be eaten with rice, roti, bread or by itself. It uses garam masala, a blend of dry roasted, ground spices from the colder climes of northern India. 'Garam' is the Indian word for 'warm' or 'hot'; garam masala adds a sense of 'warmth' to both palate and spirit, and can be purchased in Indian markets and in the gourmet section of some supermarkets."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (2 to 3 pound)
onion, thinly sliced
ground black pepper
This was really easy and good! Instead of a whole chicken, I used just shy of a pound of boneless, skinless breasts cut into strips. I laid the strips over the sliced onion and only sprinkled a little bit of salt on them, not the full 1/2 tsp. They needed 45 minutes to cook, and then I drained what liquid was left and added the sauce. The sauce I doubled from the way it is listed (so, doubled twice from scaling down the chicken amount) I didn't have tomato paste so I used ketchup and omited the extra salt. I also used dehydrated celery flakes instead of celery salt. I added around 1/4 tsp of cayenne pepper. Since the sauce wasn't that thick, I added around 3/4 tsp of cornstarch as I mixed it all together in a bowl, then poured over the chicken. The end result was good, but I wanted more tomato flavor, so next time I will use the paste, but I will increase the amount. We served it over brown rice.
it was ok,
the reciepe was pretty bland, next time i will add a little more spice to it- maybe marinate the chicken in the sauce for an hour.
Pretty tasty! I used diced chicken breasts instead of the whole chicken for ease. Also, next time I will mix the tomato paste with spices before placing it in the pan so the flavors will be more evenly dispersed.
I would double the sauce part next time because it was so good. My Indian husband tried to steal my helping off my plate!
Terrific - a good change of pace. I also doubled the sauce recipe for one chicken, and added some extra tomato paste so it would spread nicely (as the recipe wanted, it was *very* heavy on onion!)
I tripled the souce, and used skinless thighs instead of whole chicken, baked in the oven.
It turned out great! Maybe next time, I will make more souce for the rice. Yumm..
Good, could use more curry though. Very taste and tender!!
this is one of my favorites. i have made this frequently. i use boneless chicken breasts to make serving easier.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 290
** Calories from Fat: 170
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This homemade Indian chicken curry dish is so delicious, you won’t miss takeout.
See how to make a homemade version of Indian butter chicken.
See how to make chicken thighs simmered with tomatoes and exotic spices.