Curry Chicken East Indian Style

By Laura B – Nepean, ON
Curry Chicken East Indian Style
  • Prep Time: 45
  • Total Time: 80
  • Servings: 6-8

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About this Recipe

This traditional curry chicken dish is quite easy to make. It's a tad spicy so If you're concerned that it might be too spicy, I recommend only 1 garlic clove and less ginger. It's best to buy the necessary spices at an East Indian store where they you will be able to find them all, they will be fresher and will cost a lot less! This recipe yields about 7-8 servings. I freeze what we don't eat. Alternatively, you can simply halve the recipe.


2 lb Maple Leaf Prime chicken breast
1 Onion medium-large
1 Green pepper
2 Garlic cloves pressed
2 tsp Ginger minced
1 tbsp Curry powder
1 tsp Cumin powder
1 tsp Turmeric ground
1 tsp Coriander ground
1 tsp Cayenne pepper
1 cup Water
.5 cup Raisins
.5 can Crushed tomatoes can large
1 tbsp Cilantro chopped
.25 cup Cooking oil
1 tsp Salt
1 tsp Garam masala
1 cup Yogourt up to 2 cups


Cut up the chicken breast into slightly larger than bite-sized pieces,.
Onion Mixture: Cut up the onion and green pepper into large sections. Add garlic and ginger. Mix together and set aside.
Spice mixture: In a bowl, mix curry powder, cumin, turmeric, coriander and cayenne pepper. Pour in 3 tbsp of water and mix until it forms a paste. Set aside.
Tomato mixture: Mix the crushed tomatoes, raisins, 1 cup of water and cilantro in a bowl and set aside.
Heat some oil in a large skillet over medium-high to high heat; partially cook the chicken in the hot oil in batches until completely browned. (Be careful of hot oil spitting out of skillet). Transfer the browned chicken pieces to a plate and set aside.
Set element to medium-high; add the onion mixture to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. When ready, stir in the spice mixture until fully mixed in (for about 1 minute). Then add the tomato mixture to it and stir.
Return the chicken breast to the skillet along with any juices left on the plate. Add 1 tsp of salt into the mixture; bring to a boil, turning the chicken to coat with the sauce. Reduce to a simmer and sprinkle the garam masala over the chicken.
Let simmer (lid off) until the chicken breasts are no longer pink in the center and the juices run clear, about 20-30 minutes stirring occasionally. Most of the water should also be boiled away by this time. Mix in 1 cup of yogurt. I start with 1 cup and just add more until I get the colour and thickness I like (up to 2 cups).
Best served with warm naan or rice.

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