Indian Chicken Curry

READY IN: 1hr 35mins
Recipe by Kater

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.

Top Review by kimmouse

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!

Ingredients Nutrition


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

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