Four Seasons Chicken Curry Recipe

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Most Helpful Positive Review

Feb 14, 2007

I wanted a kid friendly curry dish that my 3yr old would love. This is EXACTLY what I was looking for. Lots of spices, but still pretty quick. I made a few changes to suit my needs: I used ground spices instead of whole, I used 3tbs of brown sugar, cut the pepper in half (which was still too much for my 3 yr old so I'll have to cut back even more) and used coconut milk instead of cream. I also added sliced bell pepper (red, yellow green & orange) to make it a one dish meal. Served with brown rice. RAVES!! I think this will be our new spagetti...

—LALBOOGIE

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Most Helpful Critical Review

Feb 22, 2005

This was tasty enough but I'm not sure it was worth the work. I have made much better 'from scratch' curries. Please note that you should remove the cloves, cardamons and peppercorns from the sauce. Yes, they soften up, but biting into them unawares is NOT pleasant.

—Caroline C

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18 Ratings

Jul 27, 2010

Thought this was really good...my indian sister-in-law was also impressed.

—ericablondegirl

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Dec 12, 2006

I love curry, but not this. It was not the bold curry flavor I was expecting. It was more of a subtle West Indian curry. The flavors were not great, only OK. It actually took a while to make, and the finished product was not worth the time investment. I would not make it again.

—BatJack

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Feb 08, 2010

I have been making hot curry for many years - this is one of the best recipes I have ever tried. I like the whole seeds - it is like a party in your mouth!

—CuisineChick

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Sep 30, 2009

It was very good. My chicken ended up getting dried out but i think I just let it simmer too long!

—FinleyJ978

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Mar 16, 2009

Not really worth the time and effort. Sorry.

—Cooky McGee

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Feb 24, 2008

Unlike some of the other reviewers, I thought this was an EXCELLENT recipe. I used whole spices (and didn't remove them - they added extra flavor in different bites). I used a little extra of everything, and particularly with the curry - I used 5-6 tbsp of Hot curry. I did the recipe with chicken thighs, my hubby's preference, and it was awesome. Serve with basmati rice and/or Nam bread and it would make a great treat!

—Jodi

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Nutrition

Calories
217 kcal
11%

Carbohydrates
7.7 g
2%

Cholesterol
67 mg
22%

Fat
10.4 g
16%

Fiber
2.3 g
9%

Protein
23.2 g
46%

Sodium
347 mg
14%

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

Nutritional Information

Four Seasons Chicken Curry

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 217
** Calories from Fat: 94

% Daily Value *
** Total Fat 10.4g 16 %
** Saturated Fat 3.1g 15 %
** Cholesterol 67mg 22 %
** Sodium 347mg 14 %
** Potassium 258mg 7 %
** Total Carbohydrates 7.7g 2 %
** Dietary Fiber 2.3g 9 %
** Protein 23.2g 46 %
** Sugars 2.4g
** Vitamin A 6 %
** Vitamin C 5 %
** Calcium 6 %
** Iron 23 %
** Thiamin 5 %
** Niacin 85 %
** Vitamin B6 21 %
** Magnesium 11 %
** Folate 6 %

* 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.