Garam Masala Chicken Curry Recipe | Yummly
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Garam Masala Chicken Curry

NOURISHED KITCHEN(6)
.: "Loved it! I didn’t have the masala, so I put toge…" Read More
12Ingredients
40Minutes
370Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 2 tablespoons ghee
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 yellow onion (large, chopped fine)
  • 2 teaspoons fine sea salt
  • 1 tablespoon minced garlic
  • 2 tablespoons ginger (finely grated)
  • 1 tablespoon turmeric
  • 2 tablespoons Garam Masala
  • 1/4 teaspoon cayenne
  • 1 cup diced tomatoes
  • 2 cups coconut milk
  • chopped cilantro (to serve)
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    NutritionView More

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    370Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories370Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol75mg25%
    Sodium940mg39%
    Potassium840mg24%
    Protein27g53%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A10%
    Vitamin C20%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Samantha Probets 5 months ago
    edible but a bit bland for me. wouldn't make again.
    . 9 months ago
    Loved it! I didn’t have the masala, so I put together the spices mentioned before the recipe, and used half the portion of the spices to give it a more delicate taste. It turned out great!
    Lana P 10 months ago
    Really delicious and very easy - thank you, Jenny! I'm surprised some reviewers found it too salty, but I used kosher salt instead of sea salt - both my husband and I added a little more while eating. Only had 1 lb of chicken so I added chunks of carrots which lent a lovely sweet note. The husband doesn't like it too hot so I only used an 1/8 tsp cayenne. Out of necessity, I used butter instead of ghee and diced up canned whole tomatoes for the fresh tomatoes. The only other change I made was to remove the chicken from the pan to cook the onions as it got in the way of stirring up the fond. I'm also going to try the original recipe that Jenny posted the link to the Wayback Machine for - it's definitely not as easy, but looks fun to make.
    Goguen 10 months ago
    Really good and easy. I cut the salt on half and still found it a bit too salty.
    Ardin Pohl a year ago
    Very spicy however I had much less chicken the the recipe calls for.
    Andrea a year ago
    Great. Will definitely make again.

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