Indian Chicken Curry

Nutrition per drumstick: Weight Watchers Points + 3 ~ Calories 111.7 ~ Total Fat 3.7 g ~ Carbs 5.4 g ~ Fiber 0.8 g ~ Protein 12.5 g

Chicken Curry is an easy breezy dish to make on a weeknight.  I picked up some curry powder from Trader Joe’s a few weeks ago because I had received  several emails & questions regarding how to use curry powder in lieu of garam masala.  I normally don’t use curry powder but I bought it and used it in this dish due to popular request……  I do have to say that I can see using curry powder if you don’t really use a lot of tumeric, mustard, cardamom, cloves, nutmeg & saffron on a daily basis.   The chicken curry was quite tasty; I did have to add more cumin powder for more of an “ethnic” taste.  

NOTE:  there is no red pepper in this recipe because my son does not eat anything spicy.  If you want to make it spicy add 1/2 tsp of red chili powder with the onion mixture OR you can serve with achar, chutney or hot sauce.

**If you are cooking this to warm up later in the week–> Completely cook according to directions, let cool & store in a glass container that you can easily put in the microwave when you are ready to eat it.  Chicken Curry re-heats really well!


Indian Chicken Curry

Indian Chicken Curry

Nutrition per drumstick: Weight Watchers Points + 3 ~ Calories 111.7 ~ Total Fat 3.7 g ~ Carbs 5.4 g ~ Fiber 0.8 g ~ Protein 12.5 g


  • 5 Skinless Chicken Drumsticks (aprox 1.5 lbs) * sprinkle raw chicken on both sides w salt & black pepper; according to your taste *
  • 1 tsp minced garlic
  • 1/2 tsp minced ginger
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1 med onion chopped
  • 1 tsp Extra Virgin Olive Oil (EVOO)
  • 1/4 cup of Cilantro for garnish


  1. In a medium sized deep saute pan over medium heat:
  2. Spray with Olive Oil Cooking Spray and brown both sides of chicken for approx 2 min each side and remove from pan.
  3. Add EVOO, onion, garlic, ginger and all seasonings. Saute until onions are tender.
  4. Add crushed tomatoes & chicken broth; mix until well combined with onion/seasoning mixture
  5. Add browned chicken to pan and bring to boil.
  6. Cover and cook for approx 20 min; stirring occasionally.
  7. Garnish with Cilantro
  8. Serve Immediately OR Store for later in the week


Pin It


  1. Indian Chicken Curry Videos by Indian Cookery Video Podcast. How to cook Indian food. | TrendSurfer - March 24, 2012

    […] Cooking With Kurma – Vegetable CurryViking Refrigerator Freezer Oven Stove Cook top repair service parts in Los AngelesEasy Indian Chicken CurrySouth Indian Chicken CurryRecipe: Slow Cooker Indian Chicken CurryIndian Chicken CurryloveClawOptions.DomainName='';loveClawOptions.LicenseKey='L8D-DQB-3GB';loveClawOptions.ButtonStyle=21;loveClawOptions.HeaderLabel='Facebook It:';loveClawOptions.SocialSite=3;loveClawOptions.ExitHTML='Thanks for Sharing!';loveClawOptions.API='wp2.20';loveClawOptions.ButtonLabels=['I love it','I hate it','Interesting','Shocking','I don't care']; […]

Leave a Reply

Connect with Facebook