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Chicken Curry with Dizzy Pig Bombay Curry-ish Seasoning

By Chris Capell

This delicious and easy recipe for chicken curry really brings out the flavor of Dizzy Pig’s Bombay Curry and is a great dish for introducing the exotic flavors of curry to your family!

It’s such a hit with us here that we made a video, so enjoy!



Print Recipe
  • Oil for cooking
  • 2 lbs dark meat chicken cut into bite sized pieces
  • 2 large or 3 small onions roughly chopped
  • 6 cloves fresh garlic, finely chopped or pressed
  • 4 large or 6 small potatoes cubed
  • 1/4 cup all-purpose flour
  • 2 Tbsp tomato paste
  • 1.5 quarts chicken broth
  • 2.5 Tbsp Dizzy Pig® Bombay Curry-ish™ seasoning, divided
  • 1 cup plain yogurt
  • A couple pinches of salt


  1. Season chicken with half the Bombay Curry-ish seasoning, and toss to coat
  2. Heat a cast iron (or heavy bottomed) dutch oven or large pan
  3. Add enough oil to coat the bottom of pan and bring to High heat
  4. When oil just starts to smoke, brown chicken in small batches to ensure good browning – the more browning, the more flavor
  5. Remove browned chicken from pan, and reduce heat to medium
  6. Add onion and salt, and stir while scraping off the brown bits that were left from the chicken
  7. Cook until soft, then add garlic and potatoes and toss to mix
  8. Cook a few minutes, then spread flour over mixture and stir to coat
  9. Cook flour mixture for a minute before next step
  10. Increase heat to High and add chicken broth, tomato paste
  11. Bring to simmer and reduce heat to maintain low simmer
  12. Cook until potatoes are tender (30-45 minutes) and mixture has thickened
  13. Add cooked chicken, the rest of the Bombay Curry-ish, and the yogurt
  14. Stir, bring back to simmer and you are ready to serve
  15. Great with naan, crusty bread, or rice. Enjoy!