Grammy's Kitchen · Chicken Curry · Apple Chicken Curry
One of 171 chicken curry recipes we measured
from www.tasteofhome.com
1 cooks on www.tasteofhome.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 50% | 47% |
| fat | 3% | 3% |
| aromatics | 34% | 17% |
| salt | 1% | 1% |
| vegetables and beans | 32% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 4 boneless skinless chicken thighs (about 1 pound) |
| 4 g | 3/4 teaspoon salt, divided |
| 1 g | 1/4 teaspoon pepper |
| 14 g | 1 tablespoon olive oil |
| 2 g | 1 medium sweet red pepper, julienned |
| 150 g | 1 small onion, halved and thinly sliced |
| 6 g | 3 teaspoons curry powder |
| 6 g | 2 garlic cloves, minced |
| 2 medium Granny Smith apples, cut into 3/4-inch pieces | |
| 145 g | 1 cup frozen peas |
| 226 g | 1 cup light coconut milk |
| 370 g | 2 cups hot cooked brown rice |
Method: 3 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.