Recipe by simmig
"This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan."
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skinless, boneless chicken breast halves - cut into bite-size pieces
fresh lemon juice
salt and pepper to taste
onion, finely chopped
minced fresh ginger
1 (8 ounce) can
peeled, chopped tomatoes
potatoes, peeled and cut into 1 inch cubes
1 1/2 cups
1 (5.5 ounce) can
fresh chopped cilantro, for garnish
Some of the directions seem to be missing.....
When browning the onions, make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also, once you add the tomatoes, let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit.
miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder.
If you're looking a traditional INDIAN curry, then this is it. If, however, you are looking for a RED curry, then I suggest you try a THAI curry. The point of this curry is not the heat but the flavour.
I made several substitutions. I used a Tbsp of garam masala and substituted a Tbsp of a good curry powder for the other spices. Instead of yogurt I used coconut milk as others suggested. I didn't have the lemon or tomato juice (substituted a can of tomato sauce. I always prefer more vegetables so I added chopped carrot, bell pepper and two jalapenos at the same time as the potato and for the last 10 minutes some frozen peas that I had on hand. Many vegetables would go well in this dish. I also added a chicken bouillon cube to the water. Salt was a must add! Awesome recipe! Everyone was begging for more and for thee recipe.
As I was anxious to start this (and hungry) I put the lemon juice, salt and pepper into the pan with the chicken (I used chicken thighs). I also substituted low fat creme fraiche instead of the yoghurt and did not add water as we like a thick curry. This curry was delicious! Better than some I have had in Indian restaurants. This has been saved to my recipe box and will be used many, many times in the future!!
I was a little disappointed. I am a huge fan of curries, and this one seemed lackluster in flavor. It wasn't bad at all, but I think I should have doubled the spices, and might prefer coconut milk over yogurt. I might try it again with those changes, but not like this!
This was excellent. If you love indian food try this. I added some chopped spinach and substituted sour cream for the yogurt and served over basmati rice.
I would DEFINITELY make this recipe again. It was superb; in fact, it was even better after it sat in the fridge a couple of days to let the flavors mingle. YUM! My hubby requested that I tinker to make it spicy, but I really enjoyed it.
This was good, but not great. Another reviewer was really on point when saying this is closer to tasting like chicken chili. The only real change I made was adding a few veggies - zucchini, bell pepper, and carrots (all added after sweating the onions). Although I enjoyed it, it certainly wasn't what I was looking for in an Indian Curry. BTW, I waited to add the yogurt until near the end - as I've seen recommended by other reviewers and in recipes - but it curdled anyhow. Will definitely use coconut milk the next time I make a curry.
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Chicken Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 234
** Calories from Fat: 83
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