Indian Chicken Curry II Recipe
Indian-inspired chicken curry includes a variety of aromatic spices simmered in a coconut milk-based sauce and served with naan bread and rice.
This is probably the best curry I've had in a long long long LONG time. My alterations are: 1/4 cup curry powder - I love the taste! 1/2 tsp cinnamon 3/4 tsp ground ginger 1 tsp chilli flakes 1/2 red bell pepper 1/2 cup pineapple tidbits I used a whole can of coconut milk because I didn't have yogurt. I also added about 1/4 cup low fat sour cream to make it a bit creamier. I served it on Jasmine rice. All I can say is that this is amazing!! If I could rate it 100 stars, I would.
A potent chicken and potato curry, sublime over jasmine rice.
Chicken breasts simmer in a curry sauce with yogurt, tomatoes, onion, garlic, and ginger in this spicy Indian dish.
This dish was very good. I had to do a little tweaking to get it just right. Please note that I adjusted the serving size to 4 people vs. 8 people. I took LWELKNER's advice and added extra curry (9tbsp total) and substituted the cayenne for Indian chili powder. I used 1 can of coconut milk vs. 3/4 cup. After browning the spices and onions, I suggest gradually adding one cup of water and stirring constantly as you would do with a roux. I would then add the coconut milk and yogurt. Bring to a boil and add the chicken pieces, reduce heat and simmer. If the mixture is too thick for you, thin out with additional water (1/2 cup). I served this dish over Jasmine rice. Perfect and delicious!
A very good recipe. I've tried a lot of curries, & this one was one of the best & easiest. I did use garam masala, as suggested by some other reviewers, & cut back on the cayenne (by about half), but it was still plenty hot. One note about a previous review in which the person said it was sweet... Perhaps they used sweetened coconut milk by mistake? Just a thought, as it seems to me the only way this could come out tasting sweet. In any case, if you love curry & want an easy recipe, give this a try. It's delicious! I'm adding it to our list of regulars. Thanks for sharing, Amanda!
Utterly brilliant recipe. Have always been put off making Indian food by the long lists of hard-to-get ingredients but this , the first curry I have ever made, was unbelievably easy to and utterly delicious. Thank you!
My dad and I love this recipe and make it all the time! Also made it for my boyfriend and another friend who both raved about it. I've been to a few British and Indian restaurants that serve curries and I still prefer the one I make with this recipe. Wish I could rate this recipe even higher than five stars, because that's how much I enjoy it. I'm not an expert cook at all, but it is very easy to make and has come out great every time I've had it; it's now one of my favorite meals. My only complaint is that it does not make enough! So I usually end up doubling everything to get 8 servings, to which I then use a bit less onion (only 1), and a bit more garlic (6 cloves), cinnamon (2 and 1/4 tsp), ground ginger (1 and 1/4 tsp), and chicken (5 breast halves). I suggest you definitely try this curry at least once, but watch out you might become hooked on it like I am! ;)