Chicken Curry

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Executive Chef
Jun 3, 2004
Chicken Curry

2 lbs boneless, skinless chicken, cut to serving size pieces
2/3 cup peanut or vegetable oil
1-1/2 cups coarsely grated onion
2 cups water
1 cup yogurt
1/2 cup heavy cream
1 4 inch cinnamon stick
1/2 tsp. ground cardamom
1 tbsp. finely minced garlic
1 tbsp. grated fresh ginger
1 tsp. tumeric
2 tsp. paprika
1 tsp. ground ginger
1/2 tsp. ground cumin
1 tsp. ground coriander


Heat oil in a large, heavy bottom pot. Add onion and cook over medium heat for about 5 minutes until onion is dry but not browned. Add the cinnamon stick and cardamom and continue cooking until onion is golden brown.

Add the garlic, 1/4 cup water, and the yogurt and continue cooking about 5 minutes, stirring often.

Add the grated ginder, ground ginger, tumeric, paprika, cumin, corriander and 1 cup water, then cook for another 5 minutes, stirring often.

Add the chicken pieces, salt to taste and cook 30 minutes, stirring often and, if necessary, adding remaining water after about 20 minutes.

Add the cream, bring to a boil, and cook for 2 minutes.

Serve hot with a good Indian rice.

Latest posts

Top Bottom