Indian Chicken Curry I

Indian Chicken Curry I


192 people made this

About this recipe: My friend's father, who is from India, showed me how to make this delicious curry. Serve with rice and veggies, if desired.

Kristi Martinez

Serves: 6 

  • 8 skinless chicken breast halves, with bone
  • salt and pepper to taste
  • 1 tablespoon (15ml) olive oil
  • 2 onions, peeled and quartered
  • 1 cm piece of ginger, finely chopped
  • 1 clove garlic, crushed
  • 1 tablespoon hot (Madras) curry powder
  • 470g passata or tomato puree
  • 1, 1/4 cup (300ml) coconut milk
  • 4 whole cloves
  • 4 pods cardamom
  • 1 cinnamon stick

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large frypan over medium-high heat, then saute chicken until browned. Remove chicken from frypan and set aside.
  2. Saute onions in the same frypan until translucent; add ginger and garlic and cook until fragrant, then stir in curry powder.
  3. Return chicken to the pan and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
  4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

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