Recipe by Teresa Smith
"A spicy home substitute for the expensive golden curry found in the grocery store. Serve over jasmine rice for best flavor."
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1 (2 to 3 pound)
whole chicken, cut into pieces
1 (10.75 ounce) can
condensed cream of chicken soup
potatoes, peeled and cubed
salt and pepper to taste
This is a great recipe. The curry tasted better than some that I have had in restaurants. I addded a sliced, fresh jalapeno with the onions to add a little extra heat. Also, make sure that you make small cubes with the potato to ensure that they cook all the way through in a shorter time.
I am a REAL Indian and know what chicken curry is supposed to taste like and this is definately not it. This is a western adaptation. If you want REAL curry chicken have an Indian person make it for you or teach you!
Okay, at first, I was annoyed at the review that criticized this recipe for not being authentic. It didn't claim to be, and who says it has to be... BUT, it turns out I tend to agree. It's all garam masala and curry, and as we ate this, I realized that cinnamon and other typical Indian ingredients were missing. HOWEVER, this is good and fast, especially if you use cubed chicken breast and add the broth/soup/curry mixture all together as I did. My fiance liked it, as did I, but it just didn't satisfy my curry craving.
Easy to make and excellent curry. I used skinless, boneless chicken breasts cut into bite size pieces instead of whole chicken. I also added some baby carrots and frozen peas with the potato. I've made this a number of times and varied the quantity of curry powder so I can say that 3 tbsp = mild; 4 tbsp = medium and 5 tbsp gives you a hot curry.
Easiest curry recipe I've seen. I didn't find any garam masala but it tasted great anyhow. I also cut the onion down to just one.
I made this curry two days ago. The first day it was just ok. But we had the leftover curry tonight and it was super! Maybe the flavors need a few days to blend. Next time I will make it the day before we plan to eat it.
This was an excellent dish and even passed the "picky boyfriend test" with flying colors. I guess the spicyness depends on the kind of curry used - I bought mine at an Indian grocery store and 3 tbs was more than enough! But I did use more Marsala, enough to generously cover the chicken.
Again, it came out delicious. Everyone was impressed, although it's so easy to make!
quite nice, very simple to make. needs a little more heat/ hot pepper I think.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Curry II
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 799
** Calories from Fat: 399
The hard work's over, now celebrate the leftovers.
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