Indian Chicken Curry I Recipe

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Most Helpful Positive Review

Jan 26, 2004

This is a really easy, great-tasting recipe that my husband loves and I've received compliments on. Here are some modifications I make: 1) I double the curry powder. (I use regular supermarket curry powder.) I do like the taste of curry to really come out, and I tend to like things spicy (though not so spicy that you can't taste the actual food). 2) I use diced tomatoes instead of tomato sauce (since I remember one reader saying that the tomato sauce overwhelms the taste of curry. 3) Can't be bothered w/ whole cloves, cinnamon stick, etc.--I just use a pinch or two of cloves, cardamom and cinnamon. 4) If you are on a diet, substituting plain nonfat yogurt for the coconut milk works great--just don't overheat so the yogurt doesn't curdle.

—marta

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Most Helpful Critical Review

Aug 25, 2003

I don't mean to be the only person who didn't think this dish was great, but this is not a curry dish and anyone who likes and knows what a good curry dish tastes like knows this would not be considered a curry dish in any restaurant or by anyone who truly know and likes curry. I am not trying to be mean, but the tomato is just too much and it completely drowns out the flavor of the curry. The tomato needs to be cut in half and definatly add more curry powder, I added twice as much and still could barely taste it! Those who wrote that they normally don't like curry, but liked this dish obviously liked it because it's not a curry dish. It's good if it were supposed to be a creamy tomato dish, but it's just not curry at all. Those who truly like curry, I don't reccomend this, you'll be disappointed. It did have a unique and zesty flavor, so go into this not antisipating a taste of curry, but a zesty tomato flavor, kind of like a creamed marinara.

—veggigoddess

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154 Ratings

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Jun 08, 2005

Okay. I followed other reviewers' advice and doubled the curry (since I was using regular curry powder) and halved the tomato sauce (since others complained the tomato sauce dominated the dish too much). Sadly, this didn't help enough; the tomato sauce was still the strongest flavor in the dish and the next more distinctive was the cinnamon (then came the curry). This didn't have a flavor I liked, and certainly not a distinctively curry one. I much prefer Indian Tomato Chicken recipe (for a spicy tomato-based Indian recipe) and Indian Chicken Curry II recipe (for a true creamy non-tomato-based curry recipe) on this website.

—Mark P

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Nov 05, 2005

This was really good I increased the garlic and ginger and cut the chicken into bitesize pieces. After making this recipe the first time I learned a very valuable lesson. Get all of the spices at an Indian market. For example cardamom cost $12 at the grocery store and you only get a very small amount it cost a $2 at the Indian market and you get a whole bunch. I also added a couple of serranos peppers as I wanted it hotter!!!

—KJ9012

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Feb 01, 2011

This curry lacks the punch of using individual spices roasted and ground at the time of preparation (the use of curry powder and not individual spices). It is far from being a bad curry but preground spices or mixed ground spices such as curry powder are beyond their prime and mostly dried out. All curry powder suffers so which is why thiss dish does not leap out at you and the aroma is restrained rather than alive. Curry powder is not an ingredient normally seen in most Indian kitchens. It is in none of the kitchens of my Indian or Pakistani friends. This essentially makes it Indian curry for people who are not Indian. Olive oil is not used in India neither. Try unsalted butter or ghee. However, I will say it is a good recipe for novices exploring South Asian style cooking, but as your knowledge grows, learn the individual spices and move on from curry powder. I substituted an equal mix of cumin seed (pan fired and pulverized), corriander (pulverized but not fired), a pinch of turmeric, some cayenne (to taste) for the curry powder and this recipe took on real life. Leave everything else the same. Bone in chicken is essential for the flavour, deboned breasts dry out. Thighs are good too with this and more flavourful.

—Schulzamania

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Jul 26, 2005

I LOVE this recipe! One of the best dishes I've made. I used powdered spices instead of whole spices. I cut the chicken thighs into bite sized pieces.

—Amy J

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Sep 29, 2006

This an excellent curry!!! My english, curry obsessed husband loves this and he is a tough customer when it comes to curry. I made a couple changes just for convenience--the coconut milk avalable in my area is a 13 oz can (as opposed to the 10 oz called for) so I just add an extra TBS of curry to compensate. For the cardomom, cloves & cinamon- the recipe would be better followed as written however ... I only have powdered spice on hand so I use 3/4 to 1 tsp of each..it is still very good. thanks for an awesome recipe,

—LMJHEN

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Feb 17, 2006

Awesome aroma, awesome taste. Used 1/4 teaspoon ground cloves and 1/4 teaspoon ground cardamom instead of the cloves and pods and came out great. Paired it with Indian Style Basmati Rice from this website and what a meal!

—CAROWIN

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Nutrition

Calories
305 kcal
15%

Carbohydrates
9.8 g
3%

Cholesterol
81 mg
27%

Fat
15.3 g
23%

Fiber
2.8 g
11%

Protein
33 g
66%

Sodium
443 mg
18%

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

Nutritional Information

Indian Chicken Curry I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 305
Calories from Fat: 137

% Daily Value *
Total Fat 15.3g 23 %
** Saturated Fat 9.6g 48 %
** Cholesterol 81mg 27 %
Sodium 443mg 18 %
** Potassium 606mg 17 %
Total Carbohydrates 9.8g 3 %
Dietary Fiber 2.8g 11 %
Protein 33g 66 %
** Sugars 5.1g
Vitamin A 6 %
Vitamin C 13 %
Calcium 7 %
Iron 36 %
** Thiamin 10 %
** Niacin 126 %
** Vitamin B6 30 %
** Magnesium 23 %
** Folate 14 %

* 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.