READY IN 1 hr

Maharaja Curry

Read Reviews (31)

"This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken." — jane Gibraltar

Directions

Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jun 24, 2006

This was superb!!! Thanks so much for this recipe. Out of necessity, I had to use 5 chicken thighs that I poached beforehand. Added a 15 oz. can of diced tomatoes and kept the thighs whole. Added the broth from the poached chicken as needed, and salt. Since I prefer food with substance, didn't blend and added some fresh green beans. This was absolutely wonderful. Not one spice overpowers the other one. I did add 3 cloves garlic but again, I'm a garlicholic. You can taste the individual spices and they add different levels of flavor to the dish. Wow! again, a great new Indian recipe for us Indian food lovers! Served w/"Indian Style Basmati Rice" from Allrecipes.

—TUNISIANSWIFE

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Most Helpful Critical Review

Aug 29, 2007

The flavors don't blend very nicely. Tastes like chicken in tomato sauce. Try the Tikka Masala recipe, it's much better.

—MIDWIFE23

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47 Ratings

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Dec 01, 2006

Excellent with basmati rice and naan bread! I used a 28oz can of whole peeled tomatoes. Tossed them in the blender with the onion mixture and added some of the juice from the can to help thin it down.

—Theresa

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Aug 17, 2007

It was pretty good after a few minor changes. First, I added salt, since the recipe didn't call for any. Then, I found it to be a little too tomatoey, and spicey, so I added about a cup of plain yogourt, which did the trick. Also, when pureeing it, I would advise you to puree the onions and cumin first, cuz the cumin seeds stay whole if pureeing with the tomatoes. Also, I used beef pieces(for stir fry), and sauteed them a bit in the pan before adding the rest. It came out really good. I loved the flavor of the spices together. Served with basmati rice.

—MARIAM

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Apr 24, 2007

Never knew how to make curry, and I didn't realize how easy it actually was. I threw mine together using a 15oz can of diced tomatoes and used 3 cloves of garlic instead of one. I too, like another reviewer, am a garlicaholic. I actually had a blender handy and pureed it real quick, and it turned out great! I threw it on top of some whole grain rice and it made a great meal. Also, when it says simmer gently, I’d recommend placing a lid partway over it. The sauce is thick making the bubbles bigger causing it to splatter a bit.

—aikimann

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May 03, 2007

Excellent! and easy to make too!

—JAMSAUTO

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Mar 06, 2007

I like the spiciness of this recipe and its authenticity. Instead of using fresh tomatoes, I used two cans of diced tomatoes (no salt added) and skipped the pureeing. Made it much simpler, and I preferred the consistency. I also appreciate that this is a low-fat meal. Not having to brown the chicken is a plus.

—Lind

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Nov 06, 2008

This dish tasted good but I think it needed more spices, maybe more garam masala. It tasted a little too close to spaghetti sauce. But we still enjoyed it. Changes: I used 1 large onion, 2 14-oz. cans of diced tomatoes, and added mixed vegetables to it at the end. I'll probably make it again but with more spices.

—Kalie

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Nutrition

Calories
240 kcal
12%

Carbohydrates
14.1 g
5%

Cholesterol
59 mg
20%

Fat
9.9 g
15%

Fiber
3.7 g
15%

Protein
24.6 g
49%

Sodium
62 mg
2%

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

Nutritional Information

Maharaja Curry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 240
Calories from Fat: 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 1.9g 9 %
Cholesterol 59mg 20 %
Sodium 62mg 2 %
Potassium 708mg 20 %
Total Carbohydrates 14.1g 5 %
Dietary Fiber 3.7g 15 %
Protein 24.6g 49 %
** Sugars 7.3g
Vitamin A 35 %
Vitamin C 48 %
Calcium 7 %
Iron 20 %
Thiamin 17 %
Niacin 95 %
Vitamin B6 32 %
Magnesium 18 %
Folate 23 %

* 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.