Chicken Curry

  • Yield : plates
  • Servings : 2
  • Prep Time : 35m
  • Cook Time : 10m

This is an adaptation of yellow chicken curry from India,The aromas and flavors are a delight to the senses.


  • 10 chicken drumsticks (or other cuts)
  • 3 med. potatoes
  • 4 tbsp. curry powder (or more if desired)
  • 8 oz. sour cream
  • 2 lg. cooking onions
  • 2" piece fresh ginger
  • 3 cloves garlic
  • Salt to taste
  • 5 tbsp. cooking oil
  • 1 c. water


Step 1

Cut the cooking onions,ginger and garlic into smaller pieces.Put them into a food processor and mince finely.

Step 2

Skin and cut potatoes into quarters.Mix the curry powder with some water to make a paste.Heat oil in a non-stick Dutch oven.

Step 3

Stir-fry the minced onion mixture until fragrant.Add in the curry paste and stir-fry,mixing well for 2 minutes.

Step 4

Add the chicken and potatoes.Mix well.Cook,covered,for about 2 minutes.Add sour cream and water.Mix well.Bring to boil and reduce heat to simmer.Cook,covered,on low heat for about 30 minutes.

Step 5

Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

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