Chicken Chicken Curry Recipe -
Chicken Chicken Curry Recipe

Chicken Chicken Curry

Recipe by  

"There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.
  2. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.
  3. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2010

Very delicious, wonderful blend of spices, my husband ejoyed it and is from India but suggested I add a little yogurt next time to increase the amount of the gravy. Curry chicken is one of his favorite dishes but he prefers more gravy. He also suggested adding some serrano peppers or indian chilies. It is great served over Basmati rice. Thanks Madhu!

Most Helpful Critical Review
Mar 24, 2010

I give it three stars because I just don't trust my midwestern palate. I made this recipe exactly as called for. It was a lot of work. In the end I was so disappointed because I really didn't care for it. My husband however, thought it was great. I tasted 'bitter' very strongly whereas my husband (who loves bitter things) did not tasted bitter and really liked it. I wish I could pinpoint what in the recipe caused my bitter backlash, then I would try modifying it. So, to summarize, I'd give this a one star, my husband would give it 5 stars, so three stars it is.

Feb 22, 2010

Delicious! I made a few changes though... I used a 28oz can of diced tomatoes instead of one fresh tomato, added 2 tsp cumin, carrots, mushrooms and bell pepper. Also, I don't know what ghee is and I didn't have any cilantro, so I omitted those. I used 1/2tsp ground cardamom instead of the pods. Turned out really well!

Feb 03, 2010

Fun to try a traditional Indian recipe. Most curries in the U.S. have curry powder in them but I didn't miss it in here at all. This dish was very flavorful. I added some cooked potatoes which I already had and some peas and carrots. I will make this again!

Mar 15, 2010

This was delicious and spicy. I substituted a can of diced tomato for the sliced tomato, omitted the cardamom and ghee since I didn't have them (and cardamom's expensive), and threw in a small amount of ground cinnamon instead of cinnamon stick. You have to be careful if you do this (<1/4 tsp), b/c the cinnamon can overpower the other great flavors. There were so many flavors in this, that I didn't miss the cardamom (but would've used it if I had it). Mine tended to dry out, so I added quite a bit more than 1tbs of water here and there. When I mixed all of the spices together with the onion, it was so powdery that I had to add more water, and found myself doing it a few times throughout as it started to dry out. That didn't hurt the end result, though, as we enjoyed this on top of some cooked quinoa. Rice would work as well as quinoa, but I was out of rice. We'll make this again! It makes your house smell delicious too. :) Thanks!

Mar 09, 2010

I made this recipe last night, & it is a keeper. It was flavorful & slightly exotic. My meat & potatoes crew wanted seconds. The only change I made was to add more water than that specified in the recipe; 3 tablespoons water added at various cooking stages was not enough. I ended up adding about 1/4 cup after I added the chicken. Then I allowed it to simmer as directed. Sooo good! I served it with long grain white rice, though I imagine Basmati rice would be great as a side dish.

Apr 05, 2010

it was really good thanks and ghee for ppl that don't know is clarified butter, during the xmas season grocery stories display them but the cost is really high and indian stores are great place to buy it and save money

Apr 06, 2010

This was an amazing recipe! Absolutely worth the time it took to prep and cook! I read the comments and agree that you need more than 3 tablespoons of water. I did not use glee, but butter and substituted the tomato for a can of diced tomatoes. I also added green beans, julienned onions and red peppers. Delicious!


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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