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Chicken Curry Recipe

Chicken Curry

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From Food Network Kitchens

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on December 06, 2010

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    The flavors are really good but didn't like that the whole cloves, cardamom, bay leaf and cinnamon were left in the sauce. The taste was too pungent when you got one but I couldn't think of a good way to fish them out either. I used drumsticks only and it cooked very quickly. If you have all these ingredients in your spice cabinet, I would recommend the combination fo flavors, for sure.

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  • on August 20, 2010

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    I made a few changes to the recipe. First, I used Tandoori spice and curry only. The tandoori spice as all the flavors of India in one spice, so if you can find it at your market, it will save on buying all of the spices this dish calls for.
    I also, as one person suggested, used coconut milk in place of the water.
    And I used chicken thighs only. Next time I will saute the chicken before adding it to the pot for color. It was hard to get any color on the chicken after adding the tomatoes. I also substituted petite diced tomatoes instead of whole canned tomatoes. It saves some time. It's really tasty!


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  • on April 22, 2010

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    My husband and 10 kids devoured this! I've been lookig for a great chicken curry recipe and this is it! I will definitely make this again! Easy, tasty and pretty cheap to make!~

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  • on October 27, 2009

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    very complex flavors with all the spices - almost too much, in my opinion. could omit either allspice or cloves, and go halvsies on the rest (ginger, cinn, cardamom, jalapeno, and add EXTRA curry powder. i also added a can of light, unsweetened coconut milk instead of water. very yummy! also, i substituted potatoes, carrots and peas - and only one breast of chicken. (cheaper and healthier substitutes!

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  • on May 05, 2009

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    I MADE THIS LAST NIGHT AND MY HUSBAND LOVED IT! I CONSIDERED THE BAD REVIEW REGARDING THE SPICES BEING LOOSE IN THE SAUCE AND TIED THEM IN CHEESECLOTH. DIDN'T HAVE CARDAMOM PODS, SO USED GROUND CARDAMOM EQUIVALENT TO THE NUMBER OF PODS - 10 PODS = 1 1/2 TSP (FOUND THAT INFO ON WIKIPEDIA. JUST WONDERFUL AND FINALLY I HAD MY CURRY FIX!

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  • on April 12, 2009

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    I don't know why I didn't just follow my gut and use toasted, ground spices for this dish. There is nothing more abominable than biting into a cardamom pod while eating your otherwise tasty dinner. In addition, biting into whole cloves or allspice berries are equally abhorrent. Flavor was decent until the inevitable. YUCK!

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  • on February 25, 2009

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    I made this dish for my girlfriend and I. As I did not have all the ingredients (I used garam masala-a blend of Indian spices instead of all individual ones and added yogurt. I live in NYC and have been to many great Indian restaurants and I am Indian. This dish came out delicious, and was simple to make. Andrew.

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  • on November 04, 2008

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    I've never made curry before, but some parts were confusing....

    thowing a bay leaf into hot oil didn't seem like a good idea, and it wasn't. also, the "1/2 cup whole tomatoes and puree" was confusing....i took a 28oz can of whole peeled tomatoes, took 4-5 out, cut them up, and put them in along with some puree. no idea if its right.

    and the "1/4 heaping teaspoon of whole cloves" was kinda strange....you counted out the number of cardamom and allspice, why not just say "54 (i think it came out to around 4 whole cloves"

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  • on August 10, 2008

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    Excellent! I just cooked it. I did modify a bit by blending the onion and the spices along with some plain yogurt in the osterizer. I saw it done with a similar type of recipe.

    Thank You!

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  • on January 15, 2008

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    Bangavo shama dortay sho welm lagana zou! El camm asgalta bhorto. Borgo malta shadorka. Wengan bram stokra yamni wagnaman!

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