Chicken Curry II

Chicken Curry II

36

"A spicy home substitute for the expensive golden curry found in the grocery store. Serve over jasmine rice for best flavor."
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Ingredients

servings 799 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 799 kcal
  • 40%
  • Fat:
  • 44.3 g
  • 68%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 48.9 g
  • 98%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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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. Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
  2. Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
  3. Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

Reviews

36
  1. 42 Ratings

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Most helpful positive review

This is a great recipe. The curry tasted better than some that I have had in restaurants. I addded a sliced, fresh jalapeno with the onions to add a little extra heat. Also, make sure that yo...

Most helpful critical review

I am a REAL Indian and know what chicken curry is supposed to taste like and this is definately not it. This is a western adaptation. If you want REAL curry chicken have an Indian person make ...

I am a REAL Indian and know what chicken curry is supposed to taste like and this is definately not it. This is a western adaptation. If you want REAL curry chicken have an Indian person make ...

Okay, at first, I was annoyed at the review that criticized this recipe for not being authentic. It didn't claim to be, and who says it has to be... BUT, it turns out I tend to agree. It's all g...

This is a great recipe. The curry tasted better than some that I have had in restaurants. I addded a sliced, fresh jalapeno with the onions to add a little extra heat. Also, make sure that yo...

Easy to make and excellent curry. I used skinless, boneless chicken breasts cut into bite size pieces instead of whole chicken. I also added some baby carrots and frozen peas with the potato. ...

Easiest curry recipe I've seen. I didn't find any garam masala but it tasted great anyhow. I also cut the onion down to just one.

I made this curry two days ago. The first day it was just ok. But we had the leftover curry tonight and it was super! Maybe the flavors need a few days to blend. Next time I will make it the...

This was an excellent dish and even passed the "picky boyfriend test" with flying colors. I guess the spicyness depends on the kind of curry used - I bought mine at an Indian grocery store and ...

quite nice, very simple to make. needs a little more heat/ hot pepper I think.

I was worried about making this recipe bec of all the mixed reviews but mine came out great. I did make it alittle different but I used all the ingredients so didnt change it too much.:) I marin...