Simple Chicken Curry


  • 1 3- to 4-pound chicken cut up
  • 2 tablespoons ghee or clarified butter
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons garam masala (see above)
  • Water or stock to cover
  • Coarse salt and freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      940 calories; 66 grams fat; 21 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 13 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 74 grams protein; 314 milligrams cholesterol; 281 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Dry the chicken pieces with paper towels. Heat the ghee or clarified butter in a heavy-bottomed casserole and fry the chicken until golden. Remove and set aside.
  2. Soften the onions and the garlic in the ghee or butter. Add the masala and cook, stirring, for two minutes, taking care to prevent burning.
  3. Add the stock or water, season with salt and pepper, and return the chicken to the casserole. Simmer gently until chicken is done, about 30 to 45 minutes.

45 minutes

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