Suchint Sethi's Note:
Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!
My Private Note
Units: US | Metric
- 8 bone-in skinless chicken breast halves
- salt and pepper
- 1 tablespoon olive oil
- 2 onions, peeled and quartered
- 1 teaspoon finely chopped fresh gingerroot
- 1 teaspoon crushed garlic
- 1 tablespoon hot curry powder (Madras)
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can coconut milk
- 4 whole cloves
- 4 cardamom pods
- 1 cinnamon stick
- 1Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
- 2Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
- 3Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
- 4Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
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Nutritional Facts for Indian Chicken Curry
Serving Size: 1 (317 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 330.3
- Calories from Fat 119
- Total Fat 13.2 g
- Saturated Fat 8.6 g
- Cholesterol 91.2 mg
- Sodium 503.0 mg
- Total Carbohydrate 13.9 g
- Dietary Fiber 3.0 g
- Sugars 7.6 g
- Protein 39.1 g
The following items or measurements are not included: