"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!" — madhu
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red onion, thinly sliced, divided
salt to taste
2 1/4 pounds
skinless, boneless chicken breast, cut in bite-sized pieces
tomato, thinly sliced
cardamom pods, lightly crushed
1 (2 inch)
ghee (clarified butter)
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!
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.
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!
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!
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!
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.
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chicken Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 117
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