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Chicken Curry

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“My mother is Indian and made this recipe countless times when I was a child. Serve with Basmati rice or Naan bread and you'll be licking your plate!”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Score the chicken pieces with a knife.
  2. 2. In a small bowl, mix yogurt, turmeric and chili powder.
  3. 3. Spread the yogurt mix over the chicken and let marinate in the fridge for 1 hour.
  4. 4. Chop onion and mince the garlic cloves and ginger.
  5. 5. In a large, heavy-bottom pot, set at medium heat and add oil.
  6. 6. Add bay leaves and cinnamon and cloves.
  7. 7. When they start to sizzle and change color, add the onions, garlic and ginger and stir fry until onions are translucent.
  8. 8. With a smattering of water, add Garam Masala and coriander powder.
  9. 9. Add the marinated chicken and salt and cook on high heat for 2 minutes.
  10. 10. Reduce heat and cover pot, letting chicken cook for 6-7 minutes.
  11. 11. Add the tomato and mix in with the chicken and cover the pot, letting the tomato cook along with the meat for around 10 minutes.
  12. 12. Turn off heat and add chopped coriander.
  13. 13. Serve with rice or Naan bread.

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