85 Reviews of Chicken Curry in a Hurry

From: Nat Da Brat

On Mar 21, 2004

Sue this was incredible. The chicken browned beautifuly, and left lots of great golden bits in the pan. I did need more oil for the onion, garlic stage. The smells were divine. I used Sultana raisins and let the whole thing simmer about 10 minutes so that the raisins got nice and plump. I then added the yogurt (1/2 of a small container)directly into the pan and it made the sauce nice and creamy(we don't like it on the side). Added some of the cilantro in the pan, but did use some to top off on the plate. Served with Basmati rice. The cilantro really makes a big difference here, I would not omit it, and fresh is the way to go. Thanks, BH who hates curry dishes, had two portions!

From: Up North

On Mar 16, 2006

This was great!!! Delicious!!! Cooking curries always take a while. But this was quick and simple with ingredients that you could get hold of easily. Thanks to the flour coating you do not have to worry about thickening the sauce when the dish simmers(saves time), AND it makes the chicken a wonderful golden brown when fried. The chicken was succulent and the spices were a great combination. I just upped the curry a bit to fit our taste. The fresh coriander/cilantro is a MUST. It does all the difference!!! I had to use soy yoghurt (provamel) because my boyfriend is lactose intolerant (cannot eat any milk products). This dish is doubly great since there is no butter and I was able to stir the yoghurt in afterwards so it did not clot/clash, like it always does if it even simmers. It worked great!!! My boyfriend was so glad that he finally could have a creamy indian curry. I will definitely cook it again but I am thinking about adding some vegs, bell pepper &/or mushrooms etc. for variety and vitamins next time.

From: Evil Genius

On Nov 19, 2005

I've made this twice and both times I didn t' have any yogurt on hand, so we did without. The results are still great. The cilantro is a must. The second time I made it, we were out of raisins so my wife handed me a bag of dried mangos and said to try it. I chopped up an equal amount of the mangos and I think it turned out better than with the raisins! Served it with jasmine rice.

From: Chef #171666

On Jun 21, 2005

if i could, i would give this dish a thousand stars!!! i am a cook at a restaurant, and i made this recipe x 3 for a lunch special. it sold so fast i had to make a second batch x 3, and that sold out too!!! the best meal i have had in a while!!!

From: Dan in Raleigh, NC

On Aug 5, 2005

Good stuff! Made per recipe, but used a cajun mix for my cayenne pepper (the mix contains mostly cayenne and a few other spices). I also was out of yogurt and tomato paste, so I used sour cream and tomato sauce. The chicken came out very tender and tasted great - with just the right amount of "kick" to it. I'm not a huge fan of curry, but I had the craving. This will be the recipe that I turn to if/when that craving comes around again!

From: Qsy

On Oct 17, 2006

This is THE BEST quick chicken curry recipe. It was so good we almost ended up eating the chicken pieces after browning alone! LOL. I didn't have any raisins so I omitted those. I also used a can of crushed tomatoes instead of the paste since I had no broth on hand. I figured the liquid in the tomatoes would compensate for the lack of broth. I also doubled the curry spice and the cayenne pepper, hubby and I love spicy-hot! I LOVE cilantro which I ended up using a lot of. Everything else was left the same. The results? DELICIOUS and very versatile. Thank you so much.

From: WheresTheBeef

On Apr 7, 2008

I was hoping for a spicier curry, but as far as easy goes, this is spectacular. Added extra cayenne and curry powder. I did add a little cinnamon and some peas and let the broth boil longer to let the raisins get tender. Put yogurt in the sauce and mixed it in with the rice at the end. I will definitely make this again but hope to find something to add some kick for next time.

From: Chamiya82

On Sep 10, 2009

Great recipe! I am Indian and have always found it difficult to cook Indian food, but this recipe was easy to understand and I had most of the ingredients in my kitchen cupboard! I omitted the raisins and substituted 1 cup of water for the chicken broth. Like the other reviewers, I added the yogurt and cilantro directly into the pan. This dish was delicious. Thank you!

From: Layanette

On Mar 10, 2008

I never wrote a review but this one went right into my regular dinner menu, we eat it all the time, at least once every two weeks and even my step-mom who is african and grew up on traditional curry loved it!

From: A la Carte

On Nov 26, 2006

I loved this for a fast curry fix! The chicken was nice and tender, and dredging it before cooking made a nice thick sauce. I did add about 3 x the curry powder and 2x the cayenne. Once the curry was finished I added a tbsp of splenda to mellow out the sauce. Thank you Sue L this is going right in my cookbook!