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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- 5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves)
- 2 tablespoons margarine or 2 tablespoons vegetable oil
- 4 medium onions, chopped
- 3 garlic cloves, minced
- 4 bay leaves
- 1 teaspoon ground cinnamon
- 6 whole cloves
- 2 medium tomatoes, peeled and quartered
- 1 tablespoon salt
- 3 tablespoons curry powder
- 1 tablespoon paprika
- 1Brown 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.
- 2Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
- 3Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
- 4Add remaining ingredients to skillet and stir frequently.
- 5Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
- 6NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.
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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
- 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: