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Chicken Curry

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.
  • Makes
    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


  • 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.

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Average Rating:
  • sdipiazza
    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.

  • ladyceraline
    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.

  • jmrw2
    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.

  • tenaireland
    Jan 13, 2010

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

  • lindajw
    Feb 26, 2009

    No comment left

  • brentricks
    May 13, 2007

    No comment left

  • mbeckner
    Mar 14, 2006

    No comment left