Total Time
55mins
Prep 15 mins
Cook 40 mins

this recipe comes from "master chefs cook kosher". it's not too spicy and goes well with rice

Ingredients Nutrition

Directions

  1. mince the garlic, ginger and chiles in a food processor.
  2. heat oil in skillet.
  3. add onions, and brown, about 5 minutes.
  4. add chile mixture, saute for 1 minute, add 1-2 tbsp water and form into a paste.
  5. add the additional spices, 2 more tbsp of water and cook 2-3 minutes.
  6. stir in tomatoes.
  7. add the chicken and cook until browned, add salt and 1/2 c water, cover, simmer for 30 minutes or until chicken is cooked through.
  8. garnish with cilantro.

Reviews

(3)
Most Helpful

excellent recipe! I used 8 peppercorns, 4 chilies ;-) hehe, 7 cloves of garlic, and about 3 dashes of cayenne hehe. :-) DELICIOUS!!!!! just yummy!!! Had this with Basmati rice and some green beans quickly fried crisp in garlic butter. :-) Tasty meal! thanks chia!!!

love4culinary May 06, 2003

Thanks for a great recipe. I never had chicken curry before and I looked through countless recipes before deciding on yours, and I'm glad that I picked this one, it is a keeper. The only ingredient that I didn't have was the cardamom, and it's on my shopping list for the next time I go to the store. The other thing that I liked about it is, that it is low carb.. I am diabetic and that is important to me. Delicious, easy and healthy. What more is there to say but thanks again.

Grandma Winnie April 03, 2011

DH and I really liked this recipe. I am giving it 5 stars because I thought the spice proportions were spot on, and required no modifications, which is not something I can say about a lot of the other curry recipes I have tried. My only problem with the recipe is that the consistency was very watery and we like it a lot thicker. DH said it appeared to have the right consistency before he added the 1/2 cup of water at the end. Next time, I will add only 1/4 cup or none at all and see how we like it. Thanks, Chia.

Dr. Jenny January 25, 2009

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