Indian Chicken Curry I

admin 25/04/20 Recipes


6 servings

Prep Time


Cook Time



8: bone-in chicken breast halves, skinless

: salt and pepper to taste

1 tablespoon: olive oil

2: onions, peeled and quartered

1 teaspoon: finely chopped fresh ginger root

1 teaspoon: crushed garlic

1 tablespoon: hot (Madras) curry powder

1 (15 ounce) can: tomato sauce

1 (10 ounce) can: coconut milk

4: whole cloves

4 pods: cardamom

1: cinnamon stick

: salt to taste


Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.

Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.

Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.

Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.


Calories: 305 kcal

Carbohydrates: 9.8 g

Cholesterol: 81 mg

Fat: 15.3 g

Fiber: 2.8 g

Protein: 33 g

Sodium: 443 mg

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