Indian Chicken Curry I

    45 mins

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

    194 people made this

    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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (169)


    I don't mean to be the only person who didn't think this dish was great, but this is not a curry dish and anyone who likes and knows what a good curry dish tastes like knows this would not be considered a curry dish in any restaurant or by anyone who truly know and likes curry. I am not trying to be mean, but the tomato is just too much and it completely drowns out the flavor of the curry. The tomato needs to be cut in half and definatly add more curry powder, I added twice as much and still could barely taste it! Those who wrote that they normally don't like curry, but liked this dish obviously liked it because it's not a curry dish. It's good if it were supposed to be a creamy tomato dish, but it's just not curry at all. Those who truly like curry, I don't reccomend this, you'll be disappointed. It did have a unique and zesty flavor, so go into this not antisipating a taste of curry, but a zesty tomato flavor, kind of like a creamed marinara.  -  07 Jan 2001  (Review from Allrecipes US | Canada)


    Okay. I followed other reviewers' advice and doubled the curry (since I was using regular curry powder) and halved the tomato sauce (since others complained the tomato sauce dominated the dish too much). Sadly, this didn't help enough; the tomato sauce was still the strongest flavor in the dish and the next more distinctive was the cinnamon (then came the curry). This didn't have a flavor I liked, and certainly not a distinctively curry one. I much prefer Indian Tomato Chicken recipe (for a spicy tomato-based Indian recipe) and Indian Chicken Curry II recipe (for a true creamy non-tomato-based curry recipe) on this website.  -  27 May 2005  (Review from Allrecipes US | Canada)


    This is a really easy, great-tasting recipe that my husband loves and I've received compliments on. Here are some modifications I make: 1) I double the curry powder. (I use regular supermarket curry powder.) I do like the taste of curry to really come out, and I tend to like things spicy (though not so spicy that you can't taste the actual food). 2) I use diced tomatoes instead of tomato sauce (since I remember one reader saying that the tomato sauce overwhelms the taste of curry. 3) Can't be bothered w/ whole cloves, cinnamon stick, etc.--I just use a pinch or two of cloves, cardamom and cinnamon. 4) If you are on a diet, substituting plain nonfat yogurt for the coconut milk works great--just don't overheat so the yogurt doesn't curdle.  -  26 Jan 2004  (Review from Allrecipes US | Canada)