Indian Chicken Curry II

Total Time
Prep 25 mins
Cook 20 mins

"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice." From

Ingredients Nutrition


  1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Most Helpful

As a whole, my family liked this: 'weird, but I like it' said daughter #1, ' I'd give it 6 out of 5 stars!' raves my husband, and daughter #2 said, I like it and would eat it again if the sauce was a dip and the chicken was plain.' Me--chef in residence, give it 4 bright stars!

Extremely flavorful bordering on rich. Definitely serve with a refreshing palate cleanser such as cucumbers, yogurt, or fresh cold water! I served it with plain white rice. Basmati or Jasmine rice are recommended, but I used what I had on hand. Also a green salad as a side for nutrition and color.

The substitutions I made: used dry ginger instead of grated fresh gingerroot and reconstituted lemon juice, adjusted accordingly. Beautiful color and easy to make.

Next time I may add peas, back off on the cayenne pepper, and use fresh ginger root and fresh lemon juice from real lemons. Thanks for this recipe!

abeautifullife786 October 29, 2012