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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    • on February 10, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2007

      55

      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

      55

      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!

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

    Read All Reviews (4)

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    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
    60%
    Total Fat 39.1 g
    60%
    Saturated Fat 10.7 g
    53%
    Cholesterol 172.5 mg
    57%
    Sodium 1374.7 mg
    57%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 3.2 g
    12%
    Sugars 4.4 g
    17%
    Protein 44.5 g
    89%

    The following items or measurements are not included:

    cloves

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