Chicken Curry Recipe


  • 3 pounds chicken, pieces (breast halves, thighs, and drumsticks)
  • 2 tablespoon oil, cooking
  • 1 medium onion(s), finely chopped
  • 4 clove(s) garlic, minced
  • 2 teaspoon ginger, fresh, finely chopped
  • 1 teaspoon cumin, ground
  • 1 medium tomato(es), chopped
  • 1 tablespoon coriander, ground
  • 1 teaspoon pepper, black ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric, ground
  • 1/4 teaspoon pepper, cayenne
  • 1/2 cup(s) yogurt, fat-free plain
  • 1/2 cup(s) water
  • 1 tablespoon lemon juice
  • cilantro, fresh, snipped (optional)
  • 3 cup(s) rice, brown, (or 6 pieces whole wheat flatbread)
  • 1/2 teaspoon fennel seed, coarsely ground or crushed


1. Skin chicken. Cut 2 or 3 slits about 1 inch long in each piece.

2. In a large skillet, heat oil over medium-high heat. Add the chicken pieces; cook for 5 to 8 minutes or until chicken is light brown, turning occasionally. Remove chicken from skillet. Set aside.

3. Add onion, garlic, ginger, and cumin to skillet. Reduce heat to medium. Cook for 6 to 8 minutes, stirring frequently.

4. Add tomato, coriander, black pepper, salt, turmeric, and cayenne pepper, if desired. Cook for 2 minutes, stirring occasionally.

5. In a small bowl, beat yogurt lightly with a whisk or fork. Gradually add yogurt to tomato mixture, stirring constantly.

6. Add chicken and the water. Bring to boil; reduce heat. Cover and simmer for 20 to 25 minutes or until chicken is tender and no longer pink (170°F for breast halves; 180°F for thighs and drumsticks).

7. Sprinkle with lemon juice and cilantro, if desired. Serve with rice, lemon wedges, and cilantro chutney, if desired.


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