Northern Chicken Curry


"This tastes just like a dish that is served at a local India food restaurant. This can be made in advance and often times, tastes better the second day as leftovers!"
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65 servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

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  1. Add all spices, onion, oil, and chicken to large pot or wok.
  2. Cook on medium heat for 5 or so minutes until chicken is white on outside and well coated with spices.
  3. Mix the yogurt and ground cashews and add to the chicken mixture.
  4. Add tomato paste, chicken gravy packet, coconut milk, and water.
  5. Boil until chicken has begun to shred and mixture has the consitency of a thick gravy.
  6. Serve over rice with naan bread.


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