Total Time
50mins
Prep 20 mins
Cook 30 mins

This recipe is different from typical chicken curry recipes-it doesn't use any yogurt or tomatoes-simply spices, adopted from a Pakistan fried...delicious.

Ingredients Nutrition

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. brown all spices, onion and green pepper in oil.
  3. add chicken to spice/oil mixture.
  4. lightly brown chicken.
  5. add chicken broth
  6. cover pan for approximately 20 minutes (or until broth is absorbed).
  7. serve warm with flour tortillas or rice.

Reviews

(3)
Most Helpful

This was very good. I made my own curry powder so I dunno if that changed anything. I halved it and was a bit worried the chicken would turn out dry, but it came out perfect. I'm making it again right now, but I'm adding potatoes and 'maybe' a tomato. Just because I have them though! This recipe is fine as is.

Brian J. July 04, 2015

The recipe calls for 4 boneless skinless chicken breasts. I used 2 and increased the amount of onions to 1/2 cup. This made a very spicy curry dish to serve on top of brown rice. Made for *PAC Spring 2008*

PaulaG April 25, 2008

I made this and really enjoyed the mingling of flavors!!

collector December 11, 2006

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