In 1973, a father of one of my Girl Scouts in Mississippi gave me this recipe. It’s a family favorite, and the Girl Scout who sang it is now the mother of my four grandchildren. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds skinless, boneless chicken breast halves
- 2 teaspoons salt
- ½ cup cooking oil
- 1 ½ cups chopped onion
- 1 tablespoon minced garlic
- 1 ½ teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon water
- 1 (15 ounce) can crushed tomatoes
- 1 cup plain yogurt
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon salt
- ½ cup water
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lemon juice
Instructions
- Gather all ingredients.
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- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.
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- Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.
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- Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.
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- Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.
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- Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.
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Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 3 g |
| Protein | 38 g |
| Saturated Fat | 5 g |
| Sodium | 1370 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Made it for supper, turned out super good! Easy to make and delicious. Everyone enjoyed it in my family. Will definitely make it again , and again.
Great recipe. Added broccoli for extra crunch, halved the cayenne, and did not include lemon juice because other reviewers didn’t like it. Will add more veg next time. Might need some flour to thicken it up but I think that is a personal preference.
It didn’t taste like curry,had a sour taste even before the lemon juice,I followed the recipe well and added okra and mushrooms
It’s perfect but try it this way as well: marinate the chicken with yoghurt and all the above spices and leave it in fridge overnight! You will remember me. And also if you add chicken bones u add more flavour
WOW!!! This was ABSOLUTLEY DELICIOUS!!!! Tasted restaurant-style. I was blown away by how great this came out. Only thing I changed was that I cut the chicken into bite-sized pieces after browning and I threw in a scotch bonnet for extra heat. Will definitely keep this recipe.
It was very good and flavorful. For my family I will add a bit more cayenne next time. Definitely worth repeating!
Amazing
My family loved this recipe and said it was as good as our favorite Indian restaurant! Thanks so much!
Good taste, needs a bit more punch but I like my food spicy
BRILLIANT!! Followed the recipe exactly. My iPhone tends to turn the orangey colours a bit more yellow. Sooo yum. Definitely enjoyed.
We love it! I don’t add chilli and is already mildly spicy hot from ginger. My 7 year old eats it just fine. One of our favourite recipies!
I have made this recipe many times. It is our family’s favorite curry recipe. I have never changed anything. I just saw some reviews that said the yogurt curdled. To save on dirty dishes I always put the things that go into the pan at the same time in the same container when I prep. Because of the way I prep, I have always put the crushed tomatoes and yogurt in the same bowl and whisked them together. My yogurt has never curdled. I hope this tip is helpful.
Wow. This was really good. I didn’t have coriander, so I substituted Garam Masala (using 2 tsp total). I also left out cilantro and the squeeze of lemon at the end. I used full fat plain yogurt…mine didn’t curdle. Next time I’ll use less oil and coconut milk instead of water.
This was amazing. I only varied it a little, with coconut milk instead of water. My son gives blood as he is O- universal donor, and I wanted him to have a good hearty meal this evening before he donates tomorrow. (His request for Indian food.) He’s only ever had it out of a jar, and he just went insane over this “from scratch” recipe. This definitely gets made again!
What is the deal with the salt? I cut it and was still too salty. Also, maybe cut the lemon? Was a bit bitter. Added honey to cut the salt and bitterness. I made saffron rice, which saved the dish. We’ll see what my picky son has to say…
Absolutely gorgeous curry. Made it for my mums birthday. First time making curry from scratch and I’m in love x
My husband and I love this recipe. I will definitely make it again!
Wish I would’ve read the reviews first. The yogurt curdled and the sauce was to thin. Idk why it says to bring the sauce back to a boil after you add the chicken. Save yourself the disappointment and use a different recipe or add the yogurt at the very end after tempering it.
Followed the recipe but added half can coconut cream and a tablespoon honey … delicious
I added cream the second time I made it as I was out of yogurt.
Used chicken thighs instead. And put spinach in at the end. Delicious.