No ImageChicken Curry in a Hurry

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  1. Ashley

    Made this recipe tonight for dinner! Me and my daughter loved it!!!


  2. Kate

    Love, Love, Love it! My 3 boys all inhaled it. I served it with coconut rice. Thanks!


  3. amanda

    thanks again, elise! loved this. i used some big bone-in breasts with skin on, so i did the onions and raisins first in the sautee pan, then removed them and seared the breasts that i had rubbed with garam masala and curry powder. put them in a 450 oven for 30 minutes, flipping halfway through, and while those were in, i put the onions and raisins back in the pan with 1.5 tsp garam masala and 1.5 tsp curry powder and sea salt. cooked together for a few, dumped in the sour cream, and then added in the finished breasts to warm through all together. topped with cilantro and chopped raw cashews and it was fantastic! great easy dinner that will be in heavy rotation in our house, for sure.

  4. Hstan

    My mother made chicken curry for me often – it was my favorite “welcome home” dish. (she had lived with her professor’s family while doing her graduate in music – they had lived in India for many years) My chicken is in small chunks, uses some chicken broth. She simmered and softened cut apples in the sauce — and lately, I have added small cubes of eggplant. Raisins definitely. Chutney and banana on the side. Juicy sauce marries with underlying rice. Next day leftovers have flavors really melded and delicious. Freezes well for future lunch portions.

  5. Shannon

    Thought this was a great recipe base. It is obviously meant to be tweaked according to personal tastes. After reading a few comments decided to cut sour cream with coconut milk. I did 16 ounces of sour cream (full fat) with about 6 ounces of coconut milk, but will do 1/1 next time. Doubled the sour cream as we like to have a lot of sauce. I also added quite a bit more curry powder than suggested and used black pepper. Re: the onions and raisins, OMG!, I was so leery about this part but it was so delicious. I cooked them exactly as the recipe suggested and could not believe the flavor! For the chicken I got chicken breast strips, as mentioned they do need to cook a bit longer than suggested, but by doubling the sour cream and adding the coconut milk, I was able to let the chicken do a medium boil in the sauce and cook thoroughly. Next time I will marinate the chicken in white wine as the chicken was a little bit tough. I am far from what anyone would call a “cook” but my husband raved about this. By the way, I used Mahatma’s premixed saffron rice on the side. So tasty together! Someone mentioned that they added peas to their rice, I will do that next time as well.

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