More Great Recipes: Main Dish

Traditional Indian Chicken Curry

User Avatar
Member since 2006
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Backstory - my Indian friends who make this don't use a recipe; so this is the closest I've gotten to great Indian curry. If you don't care for cilantro, you can leave it out. Definitely use fresh or jarred ginger - don't use the powder. I get everything ready (spices measured, chopping, etc.) before I start on the chicken. I've started added a 16 oz bag of frozen peas at the end; they absorb the flavor and don't add much texture so it's a good way to eat your peas without noticing them. You could probably add other traditional curry veggies as well. You can freeze the left over coconut milk since the recipe calls for only 1/2 cup. Just pour it into a freezer bag, lay it flat to get rid of excess air, and seal.

Ingredients You'll Need

12-18 chicken thighs, skin removed, can also use drumsticks, don’t use breast meat.
salt and pepper to taste
2 T canola oil
2 T butter
2 t each ground cumin, turmeric, sweet paprika
pinch of saffron threads
4 t curry powder
1 cinnamon stick
3 bay leaves
4 whole cloves
3 onions, finely chopped
2 T minced garlic
2 T minced ginger
1 t minced jalapeno pepper
1 cup eggplant, peeled and finely diced
2 t tomato paste
4 c chicken broth
2 T fresh lemon juice
½ c unsweetened coconut milk
2 T chopped fresh cilantro


Season chicken with salt and pepper, set aside. Heat oil and butter in large pot over medium heat. Add all spices, onions, garlic, ginger, and jalapeno. Cook, stirring, for 3-5 minutes. Add the chicken, eggplant, and tomato paste. Cook, stirring, for about 5 minutes. Add broth and lemon juice, simmer on medium for 45 minutes. Transfer chicken to a bowl and let cool. Discard cinnamon stick, bay leaves, and cloves. Cook until sauce is thickened (about 20 more minutes). Shred chicken. Stir in coconut milk, reduce heat to medium/low and cook 10 more minutes. Add chicken pieces and cook 5 minutes to warm chicken. Stir in cilantro before serving. Serve over rice

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Have cooking questions? Chat with BakeBot AI for quick answers!

Plus, I can help you customize recipes on BakeSpace, making modifications a snap.

Want to create a new recipe or upload an existing recipe? Use our BakeBot AI Recipe Maker in the menu bar.
Want to create a recipe? Try our BakeBot AI Recipe Maker!