Chicken Navratan Curry (Indian)

Chicken Navratan Curry (Indian)

Raveena Sachdev-Kalra

"A twist of the vegetarian classic Navratan Korma for the chicken lovers."
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Ingredients

45 m servings 485 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Heat vegetable oil in a large skillet over medium heat; add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes. Add turmeric and chili powder; stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.
  2. Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt. Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.
  3. Whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture. Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.

Reviews

Read all reviews 7
  1. 11 Ratings

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Most helpful positive review

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 po...

Most helpful critical review

Extremely watery. Bland. Tried to make it twice now and I will not make it again.

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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 po...

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 f...

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 ...

Very Good! I cooked the chicken first in 1 cup of water. then added the seasonings onions and garlic. At the end I only added the coconut milk. Put in a little bit of flour to thicken.

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...

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 t...

Extremely watery. Bland. Tried to make it twice now and I will not make it again.

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