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Chicken Navratan Curry (Indian)

Raveena Sachdev-Kalra

"A twist of the vegetarian classic Navratan Korma for the chicken lovers."
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45 m servings 485 cals
Original recipe yields 4 servings


  • 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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  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.

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Read all reviews 10
  1. 14 Ratings

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.

Most helpful
Most positive
Least positive

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...

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 ...

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...

put my own spin on this. Added tbs of chopped ginger to onions and garlic. put red pepper flakes in oil had no cumin seeds but did add 1 tsp of cumin plus 1/2 tsp tumeric, allspice,1/8 cayenne ...

Chose this because I wanted a curry and it called for veggies I wanted to clear from my fridge. Made 2x for that reason. I was surprised at the amount of chili powder, and worried it would taste...

I love this recipie. I also add curry and 3x the spices and is not too hot at all , and I double the sauce. I like the coconut cream instead of the milk cuz it's thicker, otherwise too thin. F...

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...