Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

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.

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.
Most Helpful

5 5

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.

5 5

Very yummy! Substituted a 14.5 oz. can of diced tomatoes for the fresh, and it was still delicious!

5 5

This is very tasty and makes a lot of sauce, so serving it with rice is a good idea. Next time I'll add more veggies maybe some carrots and spinach for color and increased nutrition. I also added more of the spices...just my personal preference.