• 1 medium onion, chopped
  • 6 cloves garlic, chopped
  • 1 jalapeno, chopped
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground cumin
  • 2 to 4 cloves
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/14 cup water
  • 1 chicken, cut into 8 pieces
  • 4 medium potatoes, peeled and diced
  • Kosher salt
  • Steamed white rice, for serving

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  • 3 cups quick-cooking rice
  • 2 roasted chicken breast halves, about 1 pound
  • 1 (15-ounce) can chick peas, drained
  • 1 cup reserved roasted vegetables from Roasted Vegetable Stew
  • 1 cup yogurt
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and ground black pepper

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  • 1 whole chicken
  • 3 tablespoons salt, divided
  • 4 teaspoons ground black pepper, divided
  • 1/4 cup ghee or clarified butter
  • 4 cups sliced onions – 1 bay leaf
  • 3-4 tablespoons sugar
  • 3 tablespoons minced garlic
  • 3 tablespoons minced ginger
  • 2 tablespoons minced green jalapeno chili
  • 2 tablespoons Garam Masala
  • 4 cups diced tomatoes
  • 1 tablespoon tomato paste
  • 4 cups boiling potatoes, 2-inch cubes
  • 6 cups chicken stock, divided

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  • Cooking spray
  • 6 boneless skinless chicken breast halves, about 5 ounces each
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons fresh lime juice
  • 2 teaspoons curry powder
  • 2 teaspoons turmeric powder
  • 2 teaspoons ground cumin
  • Olive oil, as needed to loosen
  • 1 (14-ounce) can coconut milk
  • 3 tablespoons peanut butter
  • 1 lime, juiced
  • 2 tablespoons brown sugar

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  • One 3-inch chunk peeled, fresh ginger
  • Kosher salt and freshly ground black pepperv
  • 1/4 heaping teaspoon whole cloves
  • 10 green cardamom pods
  • 8 whole allspice 1 bay leaf
  • 1 cinnamon stick, broken in half
  • 1 medium yellow onion
  • 2 teaspoons Madras-style curry powder
  • 1/2 jalapeno, or more to taste
  • 3 pounds mixed skinless, bone-in chicken thighs and drumsticks (separated)
  • 1/2 cup canned tomatoes

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  • 1 cup long-grain rice
  • 4 boneless chicken breast halves
  • 4 tablespoons butter
  • 1/4 cup chopped red or green bell pepper
  • 1 clove garlic, minced
  • 1 cup chopped onion
  • 1/2 cup chopped sliced celery
  • 1 can (14.5 ounces) tomatoes
  • 1/4 cup raisins
  • 3 tablespoons blanched sliced or slivered almonds
  • 1/2 to 3/4 teaspoon curry powder
  • 1/2 teaspoon dried leaf thyme, crumbled
  • sliced or slivered almonds for garnish

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Category: Chicken and Rice Recipes