Recipe by Raveena Sachdev-Kalra
"A twist of the vegetarian classic Navratan Korma for the chicken lovers."
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boneless, skinless chicken breast halves, cut into bite-sized pieces
chopped fresh green beans
salt to taste
Turned out delicious!! BUT.. the only problem i had was in cooking the potatoes. i ended up cooking the mixture about 25-30 minutes longer than the recipe stated. Next time i'll semi-cook the potatoes first.
I also added:
1 Tablespoon of finely chopped fresh ginger (cooked with the onions)
1 teaspoon Cumin
1/2 teaspoon of chili powder (1 1/2 tsp total)
Extremely watery. Bland. Tried to make it twice now and I will not make it again.
THANK YOU RAVEENA! VERY GOOD!! I also used chicken breasts. The meat was tender, moist, and flavorful. I skipped the carrots,cut red potatoes in larger size pieces skin on and added garden fresh beans. I also added 2 chopped Thai hot peppers with the garlic. Finished with greek yogurt. AWESOME and EASY.
All of my kids (ages 3-14) ate this -- not too spicy, but very flavorful. The sauce was very thin, more like a soup, so I'll omit all or most of the water next time. I diced the veggies pretty small, so no problem with undercooking there. I knew chicken breast wouldn't take 20 minutes to cook, so I put in the veggies to start cooking while I chopped the chicken. And I wrote "start rice" at the top of my recipe so I'll remember to do that next time. :) We ate it with naan bread. Thanks for the recipe. I wanted to use some coconut cream I had purchased, and this turned out great.
I made this tonight and it was very good per my husband and myself. I made a couple of changes though. I used ketchup instead of tomato puree because that is what I had on hand. I also used a whole can of coconut milk instead of 1 cup of coconut cream. Coconut cream is thicker and sweet for mixed drinks normally so I used the coconut milk. I quartered my potatoes lengthwise and then sliced them into about 1/4 inch slices which allowed them to cook in the amount of time given in original recipe.
I think this has the potential to be a great curry. Think it might need more spices and possibly more heat. It is not easy for me to get coconut cream so I used coconut milk instead... Am sure that took some of the richness away :( overall tasty but taste and adjust the spices to your liking.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Navratan Curry (Indian)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 227
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