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    You are in: Home / Recipes / Chicken Curry Recipe
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    Chicken Curry

    Chicken Curry. Photo by Bonnie G #2

    1/2 Photos of Chicken Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Pretty_Smart's Note:

    This has to be the best home-made chicken curry I have tasted / made. It's a recipe that a friend gave me after she made it for a dinner party. Since said party, almost all guests have either asked for the recipe or have asked her to make it for them. It's not your average curry - it's like a cross between a Korma and a Tikka Masala. Tip: I once used reduced-fat coconut milk to save on calories etc but it really didnt taste as good as it does with the full fat stuff! So dont cut corners! You can also vary the amount of chilli you put in to suit your personal taste! The following recipes serves 4 people.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Finely chop the garlic, chilli's and ginger and fry for approx 1 minute in 2 tablespoons of the vegetable oil in a large wok / casserole dish.
    2. 2
      Finely chop the onion and add to the above, frying for 10 minutes until the onions are transparent. Be sure not to let them brown. Halfway through cooking, add the chilli powder, turmeric and curry powder.
    3. 3
      Add the tomatoes and simmer for 5 minutes.
    4. 4
      Add the coconut milk and simmer for approx 20 minutes Carefully season, if required.
    5. 5
      Slice/chop the chicken and fry in the remaining oil in a separate pan along with the ground coriander. When the meat is sealed, add it to the above sauce and let it cook for a further 30 minutes on a low heat.
    6. 6
      If the sauce needs to be thickened, simply add cream or mix a teaspoon of cornflour with a drop of milk and add to the sauce.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on May 24, 2014

      45

      I was very excited about this recipe. I love incorporating fresh ingredients when cooking. I didn't have all the ingredients listed in the original recipe but it was still okay. I substituted the chilis with cayenne and added diced green, red and yellow peppers. I didn't have coriander so I added dried parsely to the chicken before adding to the sauce. After I let simmer for 30 min. I tasted and it definitely needed sail. I added chicken bouillon. Now that made for some tasty curry. Yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2013

      55

      Made this for dinner last night, following the directions except used boneless chicken thighs as that's what I had on hand. Used a can of fire roasted chopped tomatoes and served over rice. Great curry flavor with just a hint of spicy. Just what I was looking for and DH (who is the curry loving person in this house) thanks you too

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2011

      55

      I'm so glad we tried this recipe. We loved it. I used jalapeno instead of green chili, light coconut milk and Rotel tomatoes. These were the only changes and only because its what I had on hand. I can't imagine it turning out any better, but I'll follow the recipe to the letter next time just out of curiosity. We will be making this again. Thanks so much for posting!

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

    Read All Reviews (7)

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    Nutritional Facts for Chicken Curry

    Serving Size: 1 (260 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 504.0
     
    Calories from Fat 247
    49%
    Total Fat 27.5 g
    42%
    Saturated Fat 17.4 g
    87%
    Cholesterol 0.0 mg
    0%
    Sodium 89.6 mg
    3%
    Total Carbohydrate 64.8 g
    21%
    Dietary Fiber 2.6 g
    10%
    Sugars 58.2 g
    232%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    chicken fillets

    fresh ginger

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