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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    JenSmith's Note:

    Your house will be filled with the aromas of Eastern spices when you make this dish! This recipe is one of my favorite ways to eat chicken. I got this recipe from one of my dorm-mates when I was in college. It is very spicy and goes well with other Indian dishes. It is not a hot curry, so people who don't care for mouth-burning dishes might like this.

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    Units: US | Metric


    1. 1
      Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
    2. 2
      Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
    3. 3
      Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
    4. 4
      Add remaining ingredients to skillet and stir frequently.
    5. 5
      Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
    6. 6
      NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on February 10, 2009


      This was AMAZING! The flavors were wonderful and the smell was amazing! I LOVED the different spices.. I did add only 1/2 of the cinnamon and it wasn't quite so overpowering. I only added 2 onions, as they were large and it seemed a lot to put in. I also sub.'d in ground cloves instead of whole. I think next time I might add some chopped green pepper for some extra flavor. It was wonderful! Very authentic tasting.. even DH liked it!

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    • on August 09, 2007


      I found this curry quite tasty, and remarkably easy to make. I used canned tomatoes and a nice Masala curry powder. The only thing I will change is the cinnamon. My husband and I agreed that next time I would leave out the cinnamon. It was too sweet or something, but we didn’t like that. So I asked him, “Except for the cinnamon did you like it better than the curry from the Indian restaurant?� “Yes, yours is better, except for the cinnamon.� Thank you so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2005


      I served this dish for company along with the middle eastern Stuffed Zuchini. It was wonderful together, and the perfect amount of food. Instead of browning chicken I mixed it with the butter garlic and cinnamon in a large bowl, covered it an hour before and let it chill. Once the zuchini was finished we bbq'd the chicken on the grill. It was AMAZING!

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    Read All Reviews (4)


    Nutritional Facts for East Indian Chicken Curry

    Serving Size: 1 (506 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 583.3
    Calories from Fat 352
    Total Fat 39.1 g
    Saturated Fat 10.7 g
    Cholesterol 172.5 mg
    Sodium 1374.7 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 3.2 g
    Sugars 4.4 g
    Protein 44.5 g

    The following items or measurements are not included:


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