Indian Chicken Curry II

READY IN: 45mins
Recipe by Cheri 911

"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 Allrecipes.com

Top Review by abeautifullife786

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!

Ingredients Nutrition

Directions

  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.

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