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Indian Curried Chicken


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Indian Curried Chicken


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Indian Curried Chicken

My mother in-law was born in Bombay. She taught me this recipe just before my wedding and I make it nearly every Shabbos. It also freezes well.


  • Ready Time : 0 min




  • 2-3 Vidalia onions sliced into thin crescents
  • 2 T oil (any oil, olive is good too)
  • 1 chicken cut into eighths
  • 8-9 small tomatoes sliced into chunks
  • 2 T curry powder
  • 2 T teriyaki sauce
  • 2 handfuls of raisins (optional)


Saute the onions and the chicken pieces together.
When the chicken skin turns golden brown add the curry powder and then the tomatoes,teriyaki sauce and raisins. Cook together on a low flame for approximately one hour or  until chicken juices run clear when pierced with a fork. Serve over basmati rice. Freezes well.

About tzirelchana


I'm a fiftysomething  Mom of young adults, teens and tweens. My kitchen is my laboratory. I experiment a lot though, thank G-d nothing has blown up. I also write and take pictures.

Lately, I've been  writing a cookbook about interplay between Jewish tradtion and Jewish cooking .

Visit me at http://kosherhomecooking.com




2 Responses to Indian Curried Chicken

  1. avatar says: RE

    This dish is easy to make and came out delicious. not too many ingredients but tastes exotic. I didnt have teriyaki so i mixed soy sauce and honey.

  2. avatar says: Michelle

    This looks so yummy. I’m making it with boneless thighs in the pressure cooker. Thanks for the inspiration!

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