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Chicken Curry Recipe

A host of spices tends an authentic flavor to this ethnic entree from Tisha Kuster of Macomb, Illinois. "The mother of one of my friends is from India...and she shared the secret ingredients for making this wonderful curry," writes Trisha.
TOTAL TIME: Prep: 5 min. Cook: 35 min. YIELD:6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1/4 cup chopped onion
  • 2 tablespoons canola oil
  • 1 can (28 ounces) crushed tomatoes with Italian herbs
  • 1 teaspoon curry powder
  • 1/2 teaspoon each salt, pepper and cayenne pepper
  • 1/2 teaspoon each garlic powder, paprika and chili powder
  • 1/2 teaspoon each ground tumeric, ginger and cloves
  • 6 cups hot cooked rice

Directions

  • 1. In a saucepan, saute chicken and onion in oil until chicken is browned. Stir in the tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until chicken juices run clear. Serve over rice. Yield: 6 servings.

Nutritional Facts

3/4 cup: 411 calories, 7g fat (1g saturated fat), 66mg cholesterol, 715mg sodium, 55g carbohydrate (0 sugars, 3g fiber), 32g protein. Diabetic Exchanges: 3 starch, 2-1/2 lean meat, 1 vegetable.

Reviews for Chicken Curry

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MY REVIEW
sdipiazza User ID: 2106899 223509
Reviewed Mar. 24, 2015

"I cut the recipe in half and used petite diced tomatoes instead of crushed tomatoes. Delicious..but my daughter wanted it spicier. I thought it was good according to the recipe. I didn't have any turmeric but there is turmeric in the curry powder so it really isn't needed."

MY REVIEW
ladyceraline User ID: 5705394 32502
Reviewed May. 29, 2011

"After reviewing the recipe and comments, decided to use a little less than half of the cayenne pepper. Very tasty, just enough "hot", and extremely quick and easy."

MY REVIEW
jmrw2 User ID: 4390381 36416
Reviewed Mar. 4, 2011

"We didn't like this one. It was too spicy, and lacking something... There are other better curry recipes out there, and I wont be making this one again."

MY REVIEW
tenaireland User ID: 1024852 104812
Reviewed Jan. 13, 2010

"My husband thought it was awsome. It was a bit spicy for the family but good."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.