Chicken Curry III Recipe - Allrecipes.com
Chicken Curry III Recipe
  • READY IN 50 mins

Chicken Curry III

Recipe by  

"Chicken curry with ginger, garlic, coconut milk, yogurt and potatoes. Malaysian in taste, deep brown in color, and since it simmers with the potatoes it makes for a complete dish! Serve with hot cooked rice and other veggies, if desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
  2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
  3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
  4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2006

This recipe was great! I love curry, so the amount was perfect for me, but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry, and I'd like to try it with other kinds. I used light coconut milk, added a little cayenne to make it spicy, and used honey to balance out the curry, not white sugar. The flavor was phenomenal. I also used boneless skinless chicken breasts because it's what I had on hand, but I'd like to try it with regular chicken. If you want to cut down cooking time, try throwing the potatoes in early with the browning onions to get them started on their way. Again, it was great! Thanx!

 
Most Helpful Critical Review
Mar 06, 2006

This is a basic flavored Indian curry but was good with some tweaking. I don't like bland so added extra tbsp. curry powder and 2 tsp. garam masala, 6 whole cloves, extra clove of garlic, 2 tsp. Tunisian chili powder, and 1 cinnamon stick. Didn't know what to do with the rest of the coconut milk, as I don't use it very often so used the whole can (2 cups) and just omitted the regular milk. I had 4 lbs. thighs and legs and deskinned them. With 4 lbs. it is going to take more than 25 minutes of simmer to get the chicken done so didn't add the potatoes until later on. I didn't grind any onion, just cut them into slices for some substance to the dish. Also added about a cup of chick peas for some substance. Served with basmati rice. If making this recipe as is, I would suggest bumping up the spices, or making an Indian style rice that would also add some spice.

 
Mar 14, 2005

This recipe is great! I did make a few adjustments by using half the yogurt, omitting the milk, and adding more coconut milk and ginger. I also used boneless chicken breasts that I cut into pieces and browned with the onion. It turned out very, very good and I'll definitely make it again!

 
Mar 07, 2004

The base for this recipe is great, but it was a little bland. To spice it up, I added two chicken bouillon cubes, 1 teaspoon of basil, 1/2 teaspoon sugar to balance the curry, and black pepper to taste. I also cut back the curry to 3 tablespoons, primarily because my family doesn't like it that spicy. I'd also suggest browning the chicken with the onion before adding the sauce to give it more color. I added some mushrooms, which were good if you like them. The sauce would be good with shrimp as well, but you might add 1 or 2 tablespoons of fish sauce instead of the chicken bouillion.

 
Sep 12, 2007

I made this for my boyfriend. I pretty much only used it as a basis/reference to make it my own. But what I came up with got a 10/10 rating from him. I also gave some to my friend and she flipped out. I used half a package of chicken breast, half a large potato, half a yellow onion, a can of coconut milk, just a splash of regular milk, and 3 tbsp of Madras curry powder. We like things spicy, so if you like it a little milder, cut back to 2. If it comes out unbearable, you can add some more milk in and let it reduce until it feels right. It came out with a beautiful yellow color, and my hands smelled deliciously of curry afterward. Served over rice, it makes for a great introductory Indian dish.

 
Jul 17, 2005

I absolutely adore this recipe! I added a little bit more curry powder in the end with some frozen peas and carrots, this was absolutely the best curry recipe I have found! Thanks for sharing this delightful recipe!

 
Mar 08, 2008

I wish I could have it every day. It was absoulutly the best thing on earth. My entire family loved it and wanted a lot more. It was so wonderful. I wish I could make it more. :)

 
Jul 01, 2006

I didnt have all the right ingredients, so i did the best with what i had. I used powdered ginger instead of fresh, increased the milk, yogurt, and water to make up for not having coconut milk, and added more curry powder, plus some cayenne. The result was delicious, even with the changes! A good, easy recipe.

 

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Nutrition

  • Calories
  • 715 kcal
  • 36%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 46 g
  • 71%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 48.4 g
  • 97%
  • Sodium
  • 209 mg
  • 8%

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

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