Delicious whole wheat muffins with walnuts and a touch of spice. Also lower in fat, particularly if one drinks skim milk.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 4 servings |
Ingredients
- 3 cloves garlic, crushed
- 3 small onions, minced
- 1 slice fresh ginger root
- 5 tablespoons curry powder
- 5 tablespoons water
- 2 tablespoons olive oil
- 1 cup yogurt
- 1 cup coconut milk
- 1 cup milk
- 1 cup water
- 2 large potatoes, cubed
- 1 (4 pound) whole chicken, cut into 8 pieces
- salt to taste
Instructions
- In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
- Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
- Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
- Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Nutrition Facts
| Calories | 716 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 5 g |
| Protein | 48 g |
| Saturated Fat | 17 g |
| Sodium | 209 mg |
| Sugars | 7 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
This is great as it’s laid out here. Another variation that was great is to brine the chicken for 24 hrs, then make this curry sauce, marinade the chicken in it for several hours. Then barbecue it. My wife doesn’t eat a lot of meat but she’ll devour that.
This was extremely bland. I thought with all the curry, it would be much spicier. I used 2 # b/s thighs because that was what I had on hand. It made enough for a small army. I am going to add (per another reviewer) garam masala, cloves, chili pepper, and a cinnamon stick to the bowl before I refrigerate it over night. Hopefully, the leftovers will be better with these additions. I served it with basmati rice and green beans.
Great base, added brown sugar, bay leaf, dash of cinnamon and cayenne as suggested. Perfect. Used 15 oz coconut milk, left out reg milk
The curry was good but much too bland for my taste. Will have to keep looking for the perfect combination of spices.
Made this dish tonight. It was good, and easy! Not a lot of complexity to the flavor but it was quite yummy. As another person had suggested I too would experiment with adding some other Indian spices to add to the deliciousness next time. I added edamame at the end of the cooking time to add a little color (I HATE peas.) You could add a lot of different veggies. I’m thinking cauliflower instead of potatoes if you wanted to reduce the carbohydrates.
It was a little bland. I used 6 tablespoons of curry (LOVE the flavor) and tweaked the spices. I added about 1 teaspoon of turmeric, a dash of garlic powder, a dash of ground ginger (in addition to the fresh), and added basil and a little cayenne. I also had to add at least 2 more tablespoons of water to make the curry turn pasty. After tweaking this, it came out amazing! I served it on top of jasmine rice and my boyfriend fell in love with it.
This was wonderful. I used light coconut milk and sour cream instead of yogurt. My picky 12 year old loved it and asked for it again!
Very good just the way it is. I added red cayenne pepper on mine at the dinner table for some spice, but my kids loved it the way it is.
My end result ended up being delicious but this recipe as is was terrible and I’m surprised that it has such good comments! I’m a very good cook and have made curry many times. As is the recipe is VERY bland and bitter!! Once I added about a 1/4 cup of brown sugar, a chopped up apple & some salt and let it simmer for a while it finally developed a really good flavor. I will keep this recipe as a base but it REALLY needed something to sweeten it. I also added some peas for some color.
this was my first attempt at curry. I must say, it turned out well.. very tasty. my measurements weren’t exact and I did purposely throw some extra garlic in there.. I substituted chicken broth for water and served with basmati rice.. VERY FRAGRANT! GREAT SUCCESS!!
Execellent. Made no changes to the recipe.
A really great basic curry recipe! I added a little cinnamon, 2 bay leaves, 6 cloves of garlic, 8 tbsp curry powder, some cayenne powder, and a serrano pepper- really more of a “mexican curry”.
This recipe was ok, feel free to reduce the amount of curry used, my house smelled like an Indian restaurant for days… I would make again but reduce the curry and increase the other spices.
Excellent recipe. We all loved it. I used chicken breasts instead of whole chicken pieces.
Tasted bland. Adding more spices did not help.
This is a great recipe for chicken curry, I made it according to recipe,except I added some cayenne pepper. It turned out delicious, my family and I really enjoyed it….thanks!!!
I added a whole bunch of extra stuff based on other reviews, but I just didn’t like this that much. Thought it would be creamier and sweeter.
Fantastic!! I also used two cups coconut milk instead of regular milk. I left out the ginger. I sauted separately a yellow and orange pepper, onion, mushrooms, broccoli and tofu. I cooked the chicken beforehand. I used golden potatos. They needed about 30-35 minutes to cook in the sauce, then I added the chicken and veggies. My husband and I are huge curry fans and we both thought this was great.
Wonderful recipe. Made enough for a couple of meals and looked forward to each serving. My only issue (and it could be me) were the potatoes. Next time I will use potatoes that cook a little faster as I had to cook longer than I should have because potatoes were still hard and the chicken was slightly overcooked. But excellent flavor – will definitely share this recipe and will make again soon!
My family and I love this recipe. I used boneless skinless chicken instead, and served beef samosas as a side. Thank you for sharing, I look forward to making it again soon!
Delicious! Added entire can of coconut milk, slightly decreased curry powder and added lots of salt. So good with lots of veggies and fresh basil!