East Indian Chicken Curry

READY IN: 45mins
Recipe by JenSmith

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.

Top Review by courtneyscupcakes

After reading the reviews and other recipes I decided this sounded like the best one, but with a few minor tweaks...I used chicken thighs (quartered) browned as directed then I put them in my crockpot...I used whole bay leaves because I don't care for them crushed as well as 1/8 tsp ground cloves instead of whole...3 Tbsp of tomato paste instead of fresh or canned tomatoes...I made the sauce in the pan as directed and poured it over the chicken (as well as chopped potatoes and carrots) in my crockpot...cooked on high for 1 hour and low for 3 1/2 hours...served it with rice and salad

Ingredients Nutrition


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

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