Chicken Curry (Adapted from Julie Sahni Classic Indian Cooking) Recipe

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.

No additional tips available.

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

How did you like this recipe?

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.

Chicken Curry (Adapted from Julie Sahni Classic Indian Cooking)

How did you like this recipe?

Frequently Asked Questions