Chicken Curry II

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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.

—AlaskaAggie

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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!

—RAJA1

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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.

—Sarah Gartland

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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.

—canuckguy

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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.

—CHEESYCAVERAT

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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.

—Fawn

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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!

—QUEENY123

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Jul 13, 2003

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

—CALILOO

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Nutrition

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.

Nutritional Information

Chicken Curry II

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 799
** Calories from Fat: 399

% Daily Value *
** Total Fat 44.3g 68 %
** Saturated Fat 11.8g 59 %
** Cholesterol 175mg 58 %
** Sodium 578mg 23 %
** Potassium 1435mg 40 %
** Total Carbohydrates 52.1g 17 %
** Dietary Fiber 7.2g 29 %
** Protein 48.9g 98 %
** Sugars 10.7g
** Vitamin A 10 %
** Vitamin C 71 %
** Calcium 13 %
** Iron 60 %
** Thiamin 22 %
** Niacin 208 %
** Vitamin B6 93 %
** Magnesium 40 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.