Chicken Curry Bombay
A flavorful chicken curry with tender vegetables and sweet raisins, perfect for a comforting and mildly spicy meal that suits family dinners or casual gatherings.
Ingredients
Instructions
- In a skillet, cook onion, garlic, and curry powder in oil until tender, stirring occasionally.
- Stir in chicken, stewed tomatoes, and raisins; bring to a boil.
- Cover and simmer for 8 minutes.
- Add drained and cut new potatoes and green beans.
- Cook uncovered for 5 minutes, stirring occasionally.
- Season to taste with salt and pepper before serving.
Tips & Substitutions
To enhance the flavor of your Chicken Curry Bombay, consider marinating the chicken in yogurt and spices for a few hours before cooking. If you don't have curry powder, you can make your own blend using cumin, coriander, turmeric, and chili powder. For added heat, include some chopped fresh chili peppers. This dish pairs beautifully with Indian recipes like Curry Chicken On Rice.
Serving Suggestions
Serve Chicken Curry Bombay over steamed basmati rice or with warm naan for a complete meal. A side of cucumber raita can help balance the spices. You might also enjoy it alongside a simple salad or roasted vegetables for a well-rounded dinner. This dish is perfect for family gatherings or casual weeknight dinners.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the Chicken Curry Bombay gently on the stovetop over medium heat until warmed through. You can also microwave it in a covered dish, stirring occasionally, to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Curry Bombay contains roughly 1394 calories, with 17g protein, 159g carbohydrates, and 82g fat. It is an excellent source of dietary fiber (41% of the Daily Value), iron (40% of the Daily Value), and protein (35% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 964mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of canned?
Yes, you can substitute frozen green beans for the canned ones. Just add them to the skillet a few minutes earlier to ensure they cook through. Frozen vegetables can enhance the texture and freshness of the dish.
What can I use instead of chicken breasts?
You can use boneless chicken thighs for a juicier option. Alternatively, diced firm tofu or chickpeas can be used for a vegetarian version, providing a different protein source while absorbing the curry flavors.
How can I adjust the spice level?
To adjust the spice level, you can reduce the amount of curry powder or add a pinch of sugar to balance the heat. For a spicier dish, consider adding cayenne pepper or fresh chili peppers. Always taste as you go!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).