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    You are in: Home / Recipes / Indian Chicken Curry Recipe
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    Indian Chicken Curry

    Average Rating:

     3 Total Reviews

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    • on June 01, 2010

      This was delicious, and so simple. I increased both the broth and the coconut milk because I like a lot of sauce, so I had to add some more cornstarch while it was simmering. I probably should have increased the spices a little as well. I had some leftover green pepper so I put that in. As another poster mentioned, I used the leftover broth and coconut milk to make my jasmine rice. Fantastic recipe, thank you!

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    • on April 01, 2010

      Lovely dish. I omitted the red pepper. Personal preference. Made for Pick A Chef Spring 2010. :)

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    • on March 29, 2009

      YUMMY! Amazingly fast an easy. Had left over coconut milk so made the basmati rice with it. I used "Hawaij - Traditional Spice Mix from Yemen." in place of the cumin. And I did add a handful of peas. Thank you for sharing this awesome recipe. Made this for New Kid's on the Block tag game.

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    Indian Chicken Curry. Recipe by Kater

    Indian Chicken Curry

    By Kater
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    Nutritional Facts for Indian Chicken Curry

    Serving Size: 1 (251 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 298.6
     
    Calories from Fat 160
    53%
    Total Fat 17.8 g
    27%
    Saturated Fat 9.0 g
    45%
    Cholesterol 72.6 mg
    24%
    Sodium 356.1 mg
    14%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.1 g
    12%
    Protein 26.6 g
    53%
    Detailed Nutrition Values About Nutrition Info

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