Chicken Curry II Recipe -
Chicken Curry II Recipe

Chicken Curry II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 to 6 servings Change Servings


  1. Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
  2. Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
  3. Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

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.

Most Helpful Critical Review
Nov 24, 2003

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!


42 Ratings

Dec 23, 2005

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.

May 03, 2010

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.

Apr 29, 2008

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.

Oct 19, 2005

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.

Jul 16, 2004

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!

Jul 13, 2003

quite nice, very simple to make. needs a little more heat/ hot pepper I think.


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  • Calories
  • 799 kcal
  • 40%
  • Carbohydrates
  • 52.1 g
  • 17%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 44.3 g
  • 68%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 48.9 g
  • 98%
  • Sodium
  • 578 mg
  • 23%

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

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