East Indian Chicken

  • Prep Time: 0 mins
  • Total Time: 45 mins
  • Servings: 4
  • About This Recipe

    “I adopted this from the recipezaar account in early 2005.Have not had a chance to make it yet but will be making it soon and will be ‘tweeking’ the ingredients and directions if necessary.”


  • 1/2 onion, Chopped
  • 1/2 green pepper, Chopped
  • 1/4 teaspoonminced garlic
  • 1teaspoonvegetable oil
  • 2cupsskinless chicken, cooked diced chicken
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper
  • 1 1/2 teaspoonscurry powder
  • 1 (28ounce) cans whole tomatoes
  • 1tablespoonWorcestershire sauce
  • 2tablespoonsparsley, Chopped
  • 1/4 cupraisins
  • 2cupsrice, Cooked
  • Directions

  • Cook onion, pepper and garlic in oil until tender, about 3 minute.
  • Add remaining ingredients, except rice, cook over low heat for 30 minute.
  • Serve over rice.
  • Reviews

  • “I lovvvve this recipe. I found it on www.orientalfood.com years ago when I was trying to find some great Chinese recipes. I left the raisins out too, the recipe I found said they was optional.”

  • “Made this as specified sans raisins.Very easy to make, but lacking in a robust taste.I have to agree with Chef Diva Divine’s review of adding more curry powder and garlic.It was just missing something and was a bit watery.Overall though, I think this is a good recipe to start, and there are some possibilities of “Tweeking” it as the author had suggested.Thanks for posting!”

  • “I thought I had rated already….I used a whole onion, and pepper, an additional 1/2tsp curry powder, used 3tsp minced garlic(garlic lovers) didn’t have enough rasins, but I sure wish I did…that would have made this really superb.I also used dried parsley (only on hand), added a dash of ground red pepper, and nutmeg.and small family so I only made 1 1/2C Jasmine rice.Really a great dinner.Thnx 4 sharing”