Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Curry Recipe
    Lost? Site Map

    Chicken Curry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    jas kaur's Note:

    This recipe is from a very famous road side eating joint in Connaught Place, the heart of New Delhi (India). It's delicious!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fry the chicken in hot oil for 5 minutes to seal. Remove from pan.
    2. 2
      In the same oil, saute onions until golden brown in color. Add the chilli powder, fennel seeds and ginger powder. Stir well and season with salt.
    3. 3
      Add tomatoes to the pan. Stir in cloves and cardamoms. Cook for 5 minutes before adding water/ stock. Bring to a boil.
    4. 4
      Return chicken to the pan and simmer over a gentle flame until tender.
    5. 5
      Serve hot with paranthas n onion salad.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on October 01, 2008

      55

      I cooked this in my tagine. The only change I made was too leave out the fennel because I didn't have any. The final result was very delicious. I will definitely be making again. Made for Fall PAC 2008

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2007

      45

      At first, I was reluctant to review this as I did make some changes, but this was a tasty dish and I will definitely make it again. I used oil for health reasons, and since I didn't know where to get kashmiri chili, I used the "regular" chili that I had. I used fennel seeds in place of the "ground fennel". In spite of the above changes, this was a dish that is going to be made again. I have made other chicken curries, and this one is quite different but very good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Curry

    Serving Size: 1 (414 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 611.3
     
    Calories from Fat 378
    61%
    Total Fat 42.1 g
    64%
    Saturated Fat 10.8 g
    54%
    Cholesterol 172.5 mg
    57%
    Sodium 173.2 mg
    7%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 3.3 g
    13%
    Sugars 5.9 g
    23%
    Protein 44.8 g
    89%

    The following items or measurements are not included:

    cloves

    cardamoms

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites