Indian Chicken Curry Recipe

A delightful Chicken Curry recipe! I included 1 tsp. of Garam Masala for added flavor. Personally, I found the dish more enjoyable without the lemon and cayenne, so I may skip those in the future. I reduced the cayenne to 1/4 tsp. to cater to my daughter's taste preference. For my next batch, I plan to omit the lemon and cayenne entirely.

I absolutely adore this recipe! Even though we aren't curry connoisseurs, we all enjoyed it. It's quite easy to make, though some of the ingredients may not be your everyday pantry staples. Personally, I prefer using toasted sesame oil for sautéing the onions, adding more when cooking the chicken. I like to mix the dry seasonings together and rub about half into the meat while the onions are cooking, ensuring the meat is well coated before browning. We served it with brown rice and toasted Naan, and it was a hit!

Please read the other reviews before trying this recipe as it requires some modifications. I recommend either reducing or omitting the lemon juice altogether. Everything was going well with the recipe until I added the lemon juice, overpowering all the other flavors. This adjustment is crucial for improvement. Additionally, consider using 3 chicken breast halves instead of two, doubling all dry ingredients based on personal preference, and increasing the coconut milk amount. The reduction of lemon juice is key to making this recipe deserving of a five-star rating. I'm generously giving it four stars, as without adjusting the lemon juice, the dish falls short of expectations.

Review: The dish turned out to be absolutely scrumptious! I have cooked it around 4 times now, making slight adjustments each time. On my initial attempt, I felt the lemon was a bit too overpowering, echoing the sentiments of a previous reviewer. I personally believe that the curry tasted more delightful before the addition of lemon. Hence, I would recommend omitting the lemon altogether or incorporating just a small quantity. Additionally, as an Indian, my family tradition involves mixing curry powder, paprika, among others, with approximately 2 tablespoons of water before adding them to the pan. This method helps prevent the spices from burning. Aside from these tweaks, this recipe is undeniably fantastic, straightforward, and mouthwatering to prepare.

I found this recipe to be delicious and straightforward to prepare. To tailor it to my taste, I reduced the amount of cinnamon by half due to its strong flavor. I also adjusted the curry powder by using 2 tablespoons of regular curry powder and 1/2 tablespoon of hot curry powder, omitting the cayenne altogether as I was concerned about the spices being overpowering. I felt that the spice levels were just right without needing any additional seasoning. Additionally, I used the entire can of coconut milk and appreciated the option to remove the chicken and simmer the sauce longer for a thicker consistency, which worked well for me. While there may be other recipes out there, I would definitely revisit this one. I enjoyed the hint of lemon in the dish and felt that it was perfectly balanced; however, you can start with less lemon juice and adjust to your liking. Overall, a tasty recipe worth trying out.

Following a reviewer's advice, I toasted the spices before adding olive oil and onion. I opted for the entire can of coconut milk and included an extra 1/2 cup of yogurt. Sweetened with honey and incorporated diced baked sweet potato leftovers. Served over quinoa. Absolutely delightful!

It was fantastic served over jasmine rice. We enjoyed the hint of lemon but would prefer using less next time, maybe just a quarter of a lemon juiced. We also used only 5 teaspoons of curry powder instead of the recommended 1 2/3 tablespoons. The cayenne added a nice kick, which we loved, as we enjoy spicy food. Next time, we plan to add some garam masala based on the suggestions. We also liked the idea of adding peas, green pepper, or mushrooms. We will definitely add more coconut milk next time. Instead of coconut milk, we used plain Greek yogurt, which we warmed beforehand. We cooked the chicken in advance in the instant pot and cubed it, so we didn't have to sauté it for the full 25 minutes. Just a quick sauté of 2-4 minutes in between adding spices was enough. Overall, this recipe was really enjoyable, and we look forward to trying it again soon.

Straightforward and easy to follow. We opted for powdered coconut milk that we had available, and threw in some red bell peppers for extra flavor. Topping it off with peanuts, chutney, bananas, scallions, and raisins made for a perfect combination!

I absolutely love the base flavor of this recipe! I concur that 3 tablespoons is too much for this amount of chicken - I had this thought just by looking at the recipe before reading it here. I opted for only 3 teaspoons. I omitted the lemon juice as it might curdle the curry base. Normally, I would mix all the ingredients together and rub them onto the chicken, but I skipped that step this time as I plan to let it marinate overnight to really let the flavors meld, and will enjoy it tomorrow.

Quick and easy method to achieve a flavorful sauce with the ideal texture. To avoid potential overcooking, consider searing the chicken first, cutting it up, and adding it halfway through the simmering process. Instead of curry powder, a spice blend comprising cumin, cardamom, turmeric, and mustard seed can be utilized. Ground scorpion peppers were used for added heat, but be cautious as it might make the dish very spicy. Overall, the recipe is fantastic and adaptable. Feel free to make adjustments to suit your preferences, while ensuring the base ingredients of onion, garlic, spices, yogurt, tomato paste, coconut milk, and ginger remain intact.

I had no idea that making curry from scratch could be so simple. It tastes incredible, especially with the extra chicken I added because the sauce was so flavorful and accommodating.

This dish tasted like it was freshly ordered from a local Indian restaurant. I reheated the leftovers yesterday and I was extremely impressed. It was absolutely delicious! I am obsessed and this will definitely be a new favorite to have weekly.

My son, who is extremely selective with his food, adores the Chicken Curry, and now it has become a weekly staple in our household.

It lacks flavor. I'm contemplating what I can add to enhance it. Perhaps I overlooked something.

Fantastic recipe with minor tweaks based on feedback from other cooks. Modifications I implemented: Reduced curry powder by 1/3, achieving a perfect level of spiciness. Skipped adding lemon altogether. Opted to simmer the chicken in coconut cream and spices for 25 minutes, then gradually incorporated Greek yogurt off the heat to avoid curdling. Pairing this dish with a simple 2-ingredient naan is highly recommended.

We absolutely love this recipe! I added a tablespoon of coconut cream at the end, which thickened it just the way we prefer.

I made this dish earlier this week and I must say, it was absolutely amazing! There were no leftovers (I may or may not have sneaked a peek when everyone else was asleep!). The only substitution I made was using chicken thighs instead of the recommended ingredient, and it turned out great. This recipe will definitely be a regular in my meal rotation!

This recipe is perfect for using up leftover roast ingredients on a Monday! Simply add chickpeas and sweet potatoes for an easy and tasty meal. Highly recommended!

Extremely straightforward to follow and the outcome was mouthwatering! This recipe is definitely a keeper for me.