Yum Yum Chicken Curry

READY IN: 2hrs 25mins
Recipe by larchie

We made this last night and it was fantastic; it came from a recent magazine recipe, but we made some changes (per reader feedback) and I wanted to jot down how I did it - it was very, very good, but keep in mind - you can't forget the lemon. It wasn't as good til we added lemon (which was supposed to be in there but I forgot). It is fairly spicey, I would adjust spice levels to taste. Also, serve this over basmati rice.

Top Review by Chef Dudo

Yummy indeed! I also subbed a can of tomatoes for the fresh ones and furthermore I used skin and boneless chicken thighs. The seasoning was right on spot. Yes, a very good curry. It also freezes well. Very pleased I tried this recipe.
Thanks for posting.
Made for P-A-R-T-Y, December 2011.

Ingredients Nutrition


  1. Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl.
  2. Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil.
  3. Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon.
  4. Serve over rice.

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