Indian Chicken Curry

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

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.

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!


Most Helpful

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!

kimmouse November 29, 2006

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

Girl from India May 17, 2004

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.

IngridH February 13, 2012

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