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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


  • 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


  • 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

One serving (3/4 cup chicken mixture with 1 cup rice) equals 411 calories, 7 g fat (1 g saturated fat), 66 mg cholesterol, 715 mg sodium, 55 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 3 starch, 2-1/2 lean meat, 1 vegetable.

Reviews for Chicken Curry

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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."

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."

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."

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.