Back to Easy Chicken Curry All Reviews for Easy Chicken Curry - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 45 mins Servings: 4 msledf_1203_currytif.jpg

Ingredients Ingredient Checklist 2 tablespoons all-purpose flour 4 skinless, boneless chicken breast halves (6 ounces each) 1 tablespoon plus 2 teaspoons olive oil 1 medium onion, finely chopped (3/4 cup) 2 cloves garlic, minced 2 teaspoons medium to hot curry powder Coarse salt 3/4 pound small red potatoes, cut into 1/2-inch chunks 1 can (14 1/2 ounces) diced tomatoes (preferably zesty flavored), with juice 1/4 cup water

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 45 mins Servings: 4 msledf_1203_currytif.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 4

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 4

4

msledf_1203_currytif.jpg

msledf_1203_currytif.jpg

Ingredients

Ingredients

  • 2 tablespoons all-purpose flour 4 skinless, boneless chicken breast halves (6 ounces each) 1 tablespoon plus 2 teaspoons olive oil 1 medium onion, finely chopped (3/4 cup) 2 cloves garlic, minced 2 teaspoons medium to hot curry powder Coarse salt 3/4 pound small red potatoes, cut into 1/2-inch chunks 1 can (14 1/2 ounces) diced tomatoes (preferably zesty flavored), with juice 1/4 cup water

Directions

Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.

Heat remaining 2 teaspoons oil in same skillet; cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt; cook 1 minute more.

Add potatoes and 1 cup water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water.

Return chicken to skillet along with any accumulated juices in bowl; simmer, covered, until chicken is cooked through, 12 to 15 minutes.

Reviews (6)

 Add Rating & Review     31 Ratings   5 star values:        4    4 star values:        7    3 star values:        13    2 star values:        6    1 star values:        1

Reviews (6)

Add Rating & Review     31 Ratings   5 star values:        4    4 star values:        7    3 star values:        13    2 star values:        6    1 star values:        1

Add Rating & Review

31 Ratings 5 star values: 4 4 star values: 7 3 star values: 13 2 star values: 6 1 star values: 1

31 Ratings 5 star values: 4 4 star values: 7 3 star values: 13 2 star values: 6 1 star values: 1

31 Ratings 5 star values: 4 4 star values: 7 3 star values: 13 2 star values: 6 1 star values: 1

  • 5 star values: 4 4 star values: 7 3 star values: 13 2 star values: 6 1 star values: 1

    Martha Stewart Member     Rating: Unrated       04/08/2013   We used medium curry powder (about 1 T) and regular diced tomatoes. It was ultra bland and also very liquids -- I would suggest reducing the sauce for a few minutes at the end or adding corn starch to thicken. A very disappointing curry -- would be better to use a paste.  

Martha Stewart Member     Rating: Unrated       04/04/2013   We're minimizing our carb intake. What would you think about using cut up apples instead of the potatoes? Would you miss the thickening power of potatoes?  

Martha Stewart Member     Rating: Unrated       07/26/2010   My family enjoyed this so much, I'll definitely be making it again. I'm not much of a cook so I'm quite chuffed at how well it turned out!  

Martha Stewart Member     Rating: Unrated       03/10/2010   This was delicious, both my boyfriend and I loved it. I served it with jasmine rice, roasted cauliflower and topped it off with some golden raisins and major grey's mango chutney. Will most definitely be making again!  

Martha Stewart Member     Rating: Unrated       09/03/2008   My family loved it. I would recommend using the zesty tomatoes. I served with basmati and would have seasoned it.  

Martha Stewart Member     Rating: Unrated       01/29/2008   This recipe is one of my new favorites! My family LOVED it!

    Martha Stewart Member

    Rating: Unrated 04/08/2013

We used medium curry powder (about 1 T) and regular diced tomatoes. It was ultra bland and also very liquids – I would suggest reducing the sauce for a few minutes at the end or adding corn starch to thicken. A very disappointing curry – would be better to use a paste.

Rating: Unrated

Rating: Unrated 04/04/2013

We’re minimizing our carb intake. What would you think about using cut up apples instead of the potatoes? Would you miss the thickening power of potatoes?

Rating: Unrated 07/26/2010

My family enjoyed this so much, I’ll definitely be making it again. I’m not much of a cook so I’m quite chuffed at how well it turned out!

Rating: Unrated 03/10/2010

This was delicious, both my boyfriend and I loved it. I served it with jasmine rice, roasted cauliflower and topped it off with some golden raisins and major grey’s mango chutney. Will most definitely be making again!

Rating: Unrated 09/03/2008

My family loved it. I would recommend using the zesty tomatoes. I served with basmati and would have seasoned it.

Rating: Unrated 01/29/2008

This recipe is one of my new favorites! My family LOVED it!

All Reviews for Easy Chicken Curry

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Easy Chicken Curry

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest