Chicken Curry (Adapted from Julie Sahni Classic Ind

Name: Chicken Curry (Adapted from Julie Sahni Classic Indian Cooking)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3 -pound chickens, cut into serving-size pieces, skinned; 10 tablespoons vegetable oil; 6 cups thinly sliced onions; 2 tablespoons finely chopped garlic; 3 tablespoons finely chopped ginger; 2 cinnamon sticks; 8 cardamom pods; 1 tablespoon turmeric; 1 teaspoon cayenne; 2 cups canned crushed tomatoes; 1 tablespoon kosher salt; 1 tablespoon ground roasted cumin seeds or ground cumin; 3 to 4 tablespoons chopped cilantro leaves

Servings: persons

2 3 -pound chickens, cut into serving-size pieces, skinned
10 tablespoons vegetable oil
6 cups thinly sliced onions
2 tablespoons finely chopped garlic
3 tablespoons finely chopped ginger
2 cinnamon sticks
8 cardamom pods
1 tablespoon turmeric
1 teaspoon cayenne
2 cups canned crushed tomatoes
1 tablespoon kosher salt
1 tablespoon ground roasted cumin seeds or ground cumin
3 to 4 tablespoons chopped cilantro leaves

1
In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat.
2
When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes.
3
Using a slotted spoon remove chicken to a plate and continue until all pieces are browned.
4
Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning.
5
Add garlic and ginger and fry 5 minutes.
6
Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown.
7
Add turmeric and cayenne and stir rapidly 15 seconds.
8
Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water.
9
Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened.
10
Check frequently, and add a little water if sauce is evaporating too quickly.
11
Turn off heat and let dish rest, covered at least 1 hour, preferably 2.
12
When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 3 -pound chickens, cut into serving-size pieces, skinned, 10 tablespoons vegetable oil, 6 cups thinly sliced onions, 2 tablespoons finely chopped garlic, and more.

Yes, Chicken Curry (Adapted from Julie Sahni Classic Indian Cooking) falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Curry (Adapted from Julie Sahni Classic Indian Cooking)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions