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Chicken Curry

Featured in the Honolulu Star-Bulletin on September 3, 2008.

Chicken Curry


Chicken Curry

  • 3 pounds boneless and skinless chicken thighs
  • 1/2 cup vegetable oil
  • 1/2 medium onion, diced
  • 3 ounces crushed tomatoes
  • 1 1/4 teaspoons turmeric
  • 2 tablespoons yogurt
  • 1 1/4 teaspoons minced garlic
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 1/4 cup water
  • 1 1/2 teaspoons garam masala
  • Chinese parsley, chopped, for garnish


Remove fat from chicken and cut into 1 1/2-inch pieces. Wash chicken and let it drain for a few minutes; set aside. In a large saucepan, add oil and onion; cook on medium heat until onion is slightly brown. Add tomatoes, turmeric, yogurt, garlic, ginger, paprika, cayenne pepper, salt and chicken; mix well. Cook for 5 to 7 minutes, stirring occasionally. Add water, stirring the mixture well; cover and simmer for 15 minutes, stirring occasionally. Add garam masala and cook for another 5 minutes. Remove from heat and garnish with chopped Chinese parsley. Serve with rice or bread. Makes 6 servings.

Approximate Nutrient Analysis per serving:
450 calories, 28 g fat, 3.5 g saturated fat, 200 mg cholesterol, 800 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 45 g protein


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