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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 267.3
  • Total Fat: 11.5 g
  • Cholesterol: 95.5 mg
  • Sodium: 780.9 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 27.9 g

View full nutritional breakdown of Chicken Curry calories by ingredient
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Chicken Curry

Submitted by: TRISHA26


Number of Servings: 4

Ingredients

    8 chicken drumsticks
    3 med onions chopped
    1 can tomatoes chopped
    4-5 chilies
    1 1/2 tsp ground coriander
    1 1/2 tsp ground cumin
    1 1/2 tsp tandoori powder
    1 1/2 tsp tumeric
    1 1/2 tsp salt
    3 cloves garlic, chopped
    2 tbsp olive oil
    1 cup water

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Directions

Add oil to large pot and cook onoins, garlic and ginger until soft and golden.
Add chilies, tomatoes and spices, simmer on low heat for approx 10 minutes.
Add chicken and water, allow to boil for approx 10 minutes, stirring occasionally, then reduce heat and simmer until the chicken is cooked.
Serve with natural yogurt, rice and chappatis.

Number of Servings: 4

Recipe submitted by SparkPeople user TRISHA26.





TAGS:  Poultry |

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Member Ratings For This Recipe



  • 16 of 25 people found this review helpful
    An authentic Indian "curry" is something like a stew, not just the name of the powder. Not all recipes for Indian curry include curry powder - it's just what we're accustomed to. It's the same idea as Chinese food we eat in a restaurant. It is usually not authentic Chinese food they eat in China. - 7/24/09

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  • Incredible!
    10 of 11 people found this review helpful
    love this recipe. ginger could be fresh (1/2 inch) or powder (1/4 tsp). its up to u how strong spices u want to use. you can also add ground cardamom powder, jsut a small pinch, while cooking. really adds flavor. also, i usually pressure cook for around 5 whistles. - 12/11/08

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  • Incredible!
    10 of 12 people found this review helpful
    Love it--was such a good change of pace, I did substitute white meat, and regular curry powder instead of the individual spices though - 10/2/08

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  • 6 of 9 people found this review helpful
    ZEE777 In a proper curry curry poweder is not used but with the spice's in this recipe - 7/24/09

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  • 5 of 6 people found this review helpful
    You can substitute Chicken for any other veggis, and its great. - 7/24/09

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  • 4 of 4 people found this review helpful
    Substituted chicken breasts for drumsticks, and I too second using Penzey's curry spice. It works -wonderful-. Naan bread from Trader Joe's goes great. - 10/6/09

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  • Very Good
    4 of 4 people found this review helpful
    I add a few red potatoes and green bellpepper. Served up with Homemade 7 Grain Bread and Fresh Spinach Salad. It's a winner! - 10/2/08

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  • 4 of 4 people found this review helpful
    I really enjoyed this tasty recipe. It's simplicity makes it a favorite of mine. Had it with Chapati and was delicious - 1/16/08

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  • 3 of 4 people found this review helpful
    Chillies are the smaller and skinny peppers
    Chapati: It is made from a dough of atta flour (whole grain durum wheat), water and salt. The dough is rolled out into discs of approximately twelve centimeters in diameter on a platform with a rolling pin. it is browned on both sides on a very hot pan - 10/2/08

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  • 2 of 25 people found this review helpful
    Well if it's curry chicken you really should add curry powder, I make curry chicken all the time and it's not curry chicken without the curry powder. - 1/5/09

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  • 2 of 3 people found this review helpful
    naan bread is just like pita bread
    if u put tomatos, golden onion, giner and garlic in a grinder with little water and zoom it then add it again to the chicken with other spices it also makes it very yummy - 12/12/08

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  • Incredible!
    2 of 4 people found this review helpful
    This sounds great, I plan to try it this week. For the person who asked where to get Tandoori you can purchase it at www.penzeys.com. - 10/2/08

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  • 2 of 3 people found this review helpful
    i saute the chicken first until golden brown. It gives it better flavor, i also add some frozen mix veggies. - 10/2/08

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  • 1 of 1 people found this review helpful
    There is no mention of ginger in the ingredients list and the type of chilies is not specified. I have made this recipe winging it with the ginger and using red pepper flakes. - 10/6/10

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  • 1 of 1 people found this review helpful
    This is similar to a Burmese chicken curry I prefer as onions and other traditional curry powders are used rather than bad oils or coconut milk, giving the outcome a healthier edge. - 8/1/10

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  • Very Good
    1 of 2 people found this review helpful
    I make Guyanese Curry Chicken without Tomatoes and Ginger. We don't put those two ingriends with curry powder. Curry power already has its' color and flavor with bay leaves. Where is the Curry Powder? This is Stew Chicken due to the tomatoes. We also add Potatoes to the recipe. You would enjoy mine. - 12/13/09

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  • 1 of 1 people found this review helpful
    I agree with Jibbie 49--wouldn't you save a lot of calories by using skinless chicken breasts? - 12/12/09

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  • Good
    1 of 2 people found this review helpful
    Sounds really GOOD !!!! - 10/8/09

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  • 1 of 3 people found this review helpful
    Will try this weekend. - 10/8/09

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  • 1 of 2 people found this review helpful
    I love curry! This sounds simple and yummy. Maybe, I'll add some carrots and green beans. Can't wait to make it. - 7/24/09

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  • 1 of 4 people found this review helpful
    I'd like to try this. How much ginger? Fresh or ground? Is tandoori a kind of curry? And I'm not exactly which kind of pepper "chillies" would be? - 10/2/08

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  • Very Good
    1 of 1 people found this review helpful
    Mukami12 - What is chapati?
    I made this recipe with chicken breast . Very good - 10/2/08

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  • 1 of 3 people found this review helpful
    I may try this using curry powder for the spice. I like chicken drum sticks - 10/2/08

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  • Very Good
    1 of 1 people found this review helpful
    I enjoyed this meal very much tonight. Had it with Naan bread and it was delicious. - 5/16/07

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  • We loved this recipe. Our hot curry powder made it extra spicy. The only down fall was I had a difficult time eating just one serving. - 1/11/14

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