India Chicken Curry

READY IN: 25mins
Recipe by Lavender Lynn

This is from BHG favorites from 1930 until 2001. This recipe dates from the 1930's.

Top Review by sporterau

I used 2 heaped teaspoons of red curry paste, 1 heaped teaspoon of garlic and 1 heaped teaspoon of ginger paste to give it some zing, plus I used tomato paste instead of tomato juice. Overall, very good.

Ingredients Nutrition


  1. In a medium saucepan cook the onion and celery in hot margarine or butter until tender.
  2. Stir in flour and curry powder.
  3. Add the chicken broth and worcestershire sauce.
  4. Cook and stir until bubbly.
  5. Stir in the cooked chicken and tomato juice;.
  6. heat through.
  7. Season with salt and pepper if desired.
  8. Serve over hot rice.

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