Chicken Curry with Yogurt

Charter Issue, 1990

Your rating: None Average: 3.6 (34 votes)

The addition of apricot preserves makes this chicken curry taste faintly of chutney. Serve it with brown rice seasoned with curry powder.

"Yum !! "
Chicken Curry with Yogurt

4 Reviews for Chicken Curry with Yogurt


I agree with the previous reviewer that this is a strange recipe. It was way too yogurty for my tastes and extremely bland despite all the spices. I also felt there was too little chicken compared to the amount of sauce. Unfortunately I don't think this recipe is really worth trying to modify. When it comes to curry dishes I'm going to have to stick to my Indian friend's mom's traditional recipes!!


Yum !!


My fiance and I enjoyed this meal. I had to substitute the apricot preserves with honey and did not have cardomom. I added splashes of curry powder to intensify the mild taste. Perhaps adding a whole cayenne pepper would intensify the spicyness. However, it was still enjoyable and simple to make.


This is a very odd recipe; way too much sauce for the quantity of chicken specified - I used four whole chicken breasts and still found it to be too much sauce! It's very, very, mild. I used a half tsp of chili powder rather than the 1/8 tsp of cayenne and could barely taste it buried in 2 cups of yogurt. I'm guessing you could easily double all the spices (or halve the yogurt) and find a nice balance. I may try this recipe again with some modifications.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner