Chicken curry from Smitten Kitchen by Chetna Makan and Deb Perelman

  • chicken thighs
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute mild chile powder for ground cayenne pepper.

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Notes about this recipe

  • Eat Your Books

    Can substitute mild chile powder for ground cayenne pepper.

  • Churchim808 on January 27, 2025

    Very tasty weeknight recipe. I used 5% Greek yogurt instead of full fat and all chicken breast. Also, when I added the chicken, I also added half a bag of frozen mixed vegetables that I had steamed for four minutes in the microwave.

  • anya_sf on April 26, 2020

    Great for little effort. I used 2 lbs chicken, mostly thighs and one breast, which just marinated for the time the other ingredients were prepped and cooked. Using kashmiri chili powder, the curry just had a hint of spice. There was plenty of sauce, so I added a small cauliflower, cut into florets, for the last 15 minutes of simmering. I did need to adjust the seasoning at the end (mostly salt).

  • FJT on January 26, 2020

    Nice easy curry to make; we weren't blown away by it but in fairness my chicken didn't have much time sitting in the marinade.

  • inflytur on October 23, 2019

    Bright, delightful tomato and yoghurt based curry. The chicken benefits from a long marinade but a short time will do.

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