For a richer flavor, use bone-in, skin-on chicken pieces. Browning the chicken with the skin on adds depth to the dish. Adjust the amount of curry powder to your preferred level of spiciness. Feel free to add other vegetables, such as peas, carrots, or bell peppers, to the curry for added nutrition and flavor. If you don't have condensed cream of chicken soup, you can substitute with coconut milk or heavy cream for a different flavor profile. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Chicken Curry II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING5 People
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VIEWS128
Embark on a culinary journey with this vibrant Chicken Curry II, a symphony of aromatic spices and tender chicken simmered to perfection. This dish captures the essence of golden curry with a homemade touch, delivering a rich and satisfying experience that will transport your taste buds. Serve over fluffy jasmine rice for an unforgettable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol175 mg
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Fiber7 g
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Protein49 g
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Saturated Fat12 g
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Sodium578 mg
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Sugar11 g
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Chicken: Rub the chicken pieces generously with garam masala and garlic powder to infuse them with flavor. (5 minutes)
02
StepSear the Chicken: In a large saute pan or Dutch oven, heat olive oil over medium heat. Brown the chicken pieces on all sides to create a rich, flavorful base. (10-15 minutes)
03
StepSauté the Onions: Remove the chicken from the pan and set aside. In the same pan, sauté the chopped onions until they are golden brown and softened, releasing their natural sweetness. (8-10 minutes)
04
StepSimmer with Broth: Return the chicken to the pan with the sautéed onions. Pour in the chicken broth, ensuring the chicken is partially submerged. Bring to a simmer, then reduce heat and cover. Simmer until the chicken is tender and easily pulls away from the bone. (25-30 minutes)
05
StepCool and Shred Chicken: Remove the chicken from the pan and allow it to cool slightly. Once cool enough to handle, shred the chicken meat, discarding the skin and bones.
06
StepCreate the Curry Sauce: Stir the condensed cream of chicken soup into the broth in the pan, creating a creamy and flavorful sauce. Add the peeled and cubed potatoes, and curry powder. Simmer until the potatoes are tender, stirring occasionally to prevent sticking. (15-20 minutes)
07
StepCombine and Heat: Once the potatoes are cooked, add the shredded chicken to the potato and curry mixture. Gently heat through, allowing the flavors to meld together. (5 minutes)
08
StepAdd Raisins (Optional): If desired, stir in the golden raisins for a touch of sweetness and chewy texture. (1 minute)
09
StepSeason and Serve: Adjust the seasonings with salt and pepper to taste. Serve the Chicken Curry hot over a bed of fluffy jasmine rice. Garnish with fresh cilantro or a dollop of yogurt for an extra touch of flavor.
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Dane Baumbach
Jun 15, 2025My family loved this curry! It's a definite keeper.
Garett Johns
Feb 10, 2025The golden raisins add a lovely sweetness to the dish. I wouldn't skip them!
Hope Wyman
Nov 20, 2024This recipe is fantastic! The curry is so flavorful and easy to make.
Casper Hamill
Aug 13, 2024I found the condensed soup made the sauce a bit too thick, so I added a splash of extra chicken broth.
Lennie Torphy
Apr 27, 2024I added a bit of ginger and turmeric for an extra boost of flavor and it turned out amazing!