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Chicken Curry

This dish is one of my staples—you’ll love it no matter where you call home.

Christina Friberg's Chicken Curry, calling all angel recipes, Guideposts

An indian friend who lived in my town was homesick, and I asked him what he missed most about his native country. “The food,” Vasu said. So I tried this Chicken Curry recipe with its red, tomato-based sauce over jasmine rice. When Vasu showed up for dinner the whole house smelled of curry powder and cinnamon. “Just like home!” he said.

Chicken Curry
Ingredients

2 large onions, sliced 1 cinnamon stick
1 clove garlic 2 lbs. chicken breast or thighs, skinned and deboned, cooked and shredded
2 Tbsp. curry powder ½ c. raisins (optional)
2 lbs. tomatoes, canned or fresh, diced salt and pepper to taste

Preparation

1. In a large, deep saucepan, sauté onions and garlic in butter until brown.

2. Add curry powder and fry for 3 minutes.

3. Add tomatoes, cinnamon stick and chicken. Add salt, pepper and raisins, if desired.

4. Simmer 2 to 3 hours. Add water as needed.

5. Have peanuts, coconut shavings and banana pieces on the side to be sprinkled over top of curry dish.

Jasmine Rice
Ingredients

1 c. jasmine rice 1 c. water
1 c. light coconut milk salt (optional)

Preparation

1. Bring ingredients to full boil, then simmer on lowest heat for 30 minutes, or until liquid is absorbed.

2. Rest with lid another 10 minutes and serve.

Serves 6 to 8.

Nutritional Information (eight servings, no toppings): Calories: 320; Fat: 5g; Cholesterol: 65mg; Sodium: 135mg; Total Carbohydrates: 43g; Dietary Fiber: 3g; Sugars: 16g; Protein: 26g.

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