Indian Spiced Chicken Curry

Hey there– How was your weekend?? I spend most the hours quilting away on a new baby quilt– so relaxing after a couple really busy weeks.

And we had this curry for dinner.  Served it with the frozen garlic naan* from Trader Joe’s for a cozy warming supper at home.  I think you might like it too…

1 cup white (or brown) rice
2 pounds boneless chicken breast
2 tab. olive oil
14 oz. can petit cut tomatoes
14 oz. can chicken broth
2 cloves garlic, minced
1 tsp. garam masala
1 1/2 tsp. curry powder
2 carrots peeled and cut into thin disks
1/2 cup red lentils
garnish:  yogurt, cilantro

Put the rice on to cook according to the directions on the package.

Heat the olive oil in a large skillet or pot that has a lid.  Cut the chicken breasts into smallish bite size pieces and then cook the 5 or 6 minutes in the hot oil until they are browned and cooked though.  Remove the chicken from the pan and set aside.

In the same skillet, pour in the tomatoes, chicken broth, garlic, garam masala and curry powder.  Bring it to a simmer and add in the carrots and lentils.  Simmer for 15 minutes until the lentils and carrots are tender.

Add the chicken back into the skillet with the carrots & lentils.  simmer 2 minutes more to heat the chicken through.  Spoon the chicken over rice and serve it up hot!

* The frozen naan at Trader Joe’s is pretty good (not as good as sitting in an Indian restaurant, but better than the packaged naan in the bread aisle.

27 thoughts on “Indian Spiced Chicken Curry

      • I ll make it very simply . Heat oil in a pan, put whole cumin , 2 clove, 2cardamom and 2 dry red chili. Don’t worry , they are not too hot. After 30 sec , put chopped onions , when it started being brown put ginger garlic paste , red chili powder, turmeric powder, cumin / coriander powder and salt to taste. You can put tomato purée/ curd to make gravy . Mix and cook till onions are mashed and mixed with masala and a paste forms. Marinate the chicken with bone for 2 hrs beforehand by putting curd, salt , turmeric etc Add the marinated chicken to the paste and mix well. Add water after some time. Cook till the meat comes out in a fork. Oil ll also come out. Before finishing put some garam masala powder and cook for 2 min . Garnish with cilantro or mint leaves . It is simplest chicken curry 😊 serve hot with white rice

    • This recipe is pretty basic Marcia– and I had a comment from a gal who does a gorgeous photography blog and is from India (I think) and she said it looked good but not spicy enough!! ha ha ha. She actually knows how to make real curry! hugs hugs friend!

  1. Love this recipe, Rhonda. Such a versatile dish. Despite being an Indian, I honestly cannot handle too spicy curries that they sometimes serve at Indian restaurants haha 😀 Your version sounds perfect. I’ve got to try out the frozen naan from Trader Joe’s.

    • Oh, that makes me feel so much better S.N. (sorry, I don’t know your name!) We go out for Indian food often with our kids and sometimes they order such super spicy dishes!! My mouth is aflame! Glad to hear you are the same. always fun to hear from you! xo

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