Chicken Navratan Curry (Indian) Recipe - Allrecipes.com
Chicken Navratan Curry (Indian) Recipe
  • READY IN 45 mins

Chicken Navratan Curry (Indian)

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2012

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 potatoes first. I also added: 1 Tablespoon of finely chopped fresh ginger (cooked with the onions) 1 teaspoon Cumin 1/2 teaspoon of chili powder (1 1/2 tsp total)

 
Most Helpful Critical Review
Jul 31, 2012

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

 

10 Ratings

Jun 24, 2012

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 fresh beans. I also added 2 chopped Thai hot peppers with the garlic. Finished with greek yogurt. AWESOME and EASY.

 
Nov 13, 2012

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 small, so no problem with undercooking there. I knew chicken breast wouldn't take 20 minutes to cook, so I put in the veggies to start cooking while I chopped the chicken. And I wrote "start rice" at the top of my recipe so I'll remember to do that next time. :) We ate it with naan bread. Thanks for the recipe. I wanted to use some coconut cream I had purchased, and this turned out great.

 
Jan 19, 2014

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 whole can of coconut milk instead of 1 cup of coconut cream. Coconut cream is thicker and sweet for mixed drinks normally so I used the coconut milk. I quartered my potatoes lengthwise and then sliced them into about 1/4 inch slices which allowed them to cook in the amount of time given in original recipe.

 
Sep 24, 2012

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 that took some of the richness away :( overall tasty but taste and adjust the spices to your liking.

 

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Nutrition

  • Calories
  • 551 kcal
  • 28%
  • Carbohydrates
  • 57.6 g
  • 19%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Raveena Sachdev-Kalra
0 Followers 1 Saved Recipes
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