East Indian Chicken Curry Recipe

Name: East Indian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves); 2 tablespoons margarine or 2 tablespoons vegetable oil; 4 medium onions, chopped; 3 garlic cloves, minced; 4 bay leaves; 1 teaspoon ground cinnamon; 6 whole cloves; 2 medium tomatoes, peeled and quartered; 1 tablespoon salt; 3 tablespoons curry powder; 1 tablespoon paprika

Servings: persons

5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves)
2 tablespoons margarine or 2 tablespoons vegetable oil
4 medium onions, chopped
3 garlic cloves, minced
4 bay leaves
1 teaspoon ground cinnamon
6 whole cloves
2 medium tomatoes, peeled and quartered
1 tablespoon salt
3 tablespoons curry powder
1 tablespoon paprika

1
Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
2
Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
3
Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
4
Add remaining ingredients to skillet and stir frequently.
5
Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
6
NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

1166

kcal

Calories

Fat

Carbs

182

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.

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

You need 11 ingredients. The key ingredients include: 5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves), 2 tablespoons margarine or 2 tablespoons vegetable oil, 4 medium onions, chopped, 3 garlic cloves, minced, and more.

Yes, East Indian Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

East Indian Chicken Curry

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