Fragrant chicken curry

    (216)
    45 min

    My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot rice and veggies if desired; make sure that you do NOT eat the cloves, the flavour is too strong!


    208 people made this

    Ingredients
    Serves: 6 

    • 8 bone-in chicken breast halves, skin removed
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 2 onions, peeled and quartered
    • 1 teaspoon finely chopped fresh root ginger
    • 1 teaspoon crushed garlic
    • 1 tablespoon hot (Madras) curry powder
    • 400g passata
    • 1 (400ml) tin coconut milk
    • 4 whole cloves
    • 4 pods cardamom
    • 1 cinnamon stick
    • salt to taste

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

    1. Season chicken with salt and pepper to taste. Heat oil in a large frying pan over medium high heat, then saute chicken until browned. Remove chicken from pan and set aside.
    2. Saute onions in pan until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
    3. Return chicken to 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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    Reviews & ratings
    Average global rating:
    (216)

    Reviews in English (164)

    by
    0

    Loved the recipe when I added a 1/2 cup of Madras powder. It gave it a good curry flavour but not too hot. I can't imagine what it would have tasted like only adding a table spoon.  -  26 Aug 2017

    by
    279

    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)

    by
    88

    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)

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