Chicken Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
623 kcal
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Course
Main Course, Dinner
Chicken Curry
Description
The curry begins by sautéing onions and garlic to build an aromatic base before browning chicken pieces. Yellow curry powder and Thai red curry paste add layered spiciness and warmth. Coconut milk simmers with the chicken, tenderizing the meat and developing a creamy sauce.
Optional chicken stock or water lets you adjust the sauce’s consistency. The final additions of brown sugar, fish sauce, and lime juice fine-tune the balance of sweet, salty, and sour tastes. Fresh cilantro tops the dish, adding a fresh herbal note. This curry pairs classically with steamed white rice to soak up the sauce.
The recipe allows for adjusting the sauce thickness by adding stock or simmering longer to reduce. Salt levels can be tailored to taste as well.
Ingredients
- 1 pound chicken breast diced into bite-size pieces, boneless skinless
- 1 tablespoon vegetable oil
- 1 small yellow onion or white onion, chopped
- 1 tablespoon garlic minced
- 2 tablespoons yellow curry powder
- 1 tablespoon Thai red curry paste
- 15 ounces coconut milk canned, full fat
- ½ cup chicken stock or water, optional
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- 2 tablespoons lime juice fresh
- salt to taste
- 1 handful cilantro roughly chopped
- 4 cups white rice for serving, cooked
Instructions
- Heat oil in a large pot or deep skillet over medium-low heat. Add onions and minced garlic. Cook until onions are fragrant and softened.
- Add chicken to the pot and cook for 2-3 minutes, allowing it to brown slightly. Stir in the curry powder and paste, and cook for an additional 3-5 minutes.
- Pour in coconut milk and simmer for 15-20 minutes, or until the chicken is fully cooked.
- Add the water or chicken stock, and simmer until the curry reaches the desired consistency.
- Stir in the brown sugar, fish sauce, and lime juice. Taste and season with additional salt if desired.
- Top with fresh cilantro, serve over cooked rice.
Notes
- Adjust the curry sauce thickness by adding chicken stock or water if too thick, or simmer longer to thicken as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623 | 31% |
| Carbohydrates | 57g | 19% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 312mg | 13% |
| Potassium | 842mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 74mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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