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

    Indian Chicken Curry. Photo by Ms. Poppy

    1/2 Photos of Indian Chicken Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    Kater's Note:

    My husband loves curry so I thought I'd give it a try. He loved it! I didn't have plain yogurt when I made it so I substituted some light sour cream and light coconut milk and it was scrumptious! I also used WAY less of the cayenne pepper then it called for. This recipe is originally from Cooking Light Annual Recipes 2003, one of my favorites.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine first 8 ingredients.
    2. 2
      Melt butter in a Dutch oven over medium heat.
    3. 3
      Saute onion& garlic for 5 minutes, stirring frequently.
    4. 4
      Stir in spice mixture; cook 5 minutes, stirring frequently.
    5. 5
      Add chicken; cook 10 minutes, stirring frequently.
    6. 6
      Combine yogurt and tomato paste.
    7. 7
      Add yogurt mixture, potato and water to pan.
    8. 8
      Bring to a boil.
    9. 9
      Cover, reduce heat and simmer 1 hour, stirring occasionally.
    10. 10
      Serve over rice and enjoy!

    Ratings & Reviews:

    • on November 29, 2006

      45

      This was really good! I was in the mood for curry so I made this for dinner. I made some substitutions: instead of butter I used 1 tsp. oil to cut down on the fat, instead of baking potatoes I used sweet potatoes. I replaced the chili powder and red pepper with cayenne and garam masala for the curry powder. I also added cauliflower, frozen peas and two teaspoons of sugar for a little sweetness. It was fabulous. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2004

      45

      This was good Kater!! I cooked in a non stick casserole (don't have a Dutch oven) and used cayenne pepper (instead of the chili and red pepper) and and used a combo of the yoghurt, fresh tomato paste and coconut milk but cut down on the water as I served it with a mushroom pulao and did not want too much of a gravy. I also used garam masala powder instead of the curry powder.Thanks for posting :) Fay

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2012

      45

      What a wonderful flavor! This reminds me a lot of the Chicken Tikka Masala that I get at the local Indian restaurant. I'm so pleased that I can make it at home now! Just a few comments- I used only 1/2 teaspoon of cayenne and subbed garam masala for the curry powder, and this was plenty spicy for those of us who never order more than medium heat. I also used greek yogurt, since that's what I normally buy; and found that even with the very thick yogurt I only needed 3/4 cup of water. Lastly, I used thighs instead of breasts, which worked perfectly. A very nice meal, and enjoyed by all. I'll definitely pull this recipe out the next time I want to make Indian food.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Indian Chicken Curry

    Serving Size: 1 (352 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 317.8
     
    Calories from Fat 77
    24%
    Total Fat 8.5 g
    13%
    Saturated Fat 4.2 g
    21%
    Cholesterol 64.4 mg
    21%
    Sodium 808.0 mg
    33%
    Total Carbohydrate 39.3 g
    13%
    Dietary Fiber 5.1 g
    20%
    Sugars 8.8 g
    35%
    Protein 22.7 g
    45%

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