Grammy's Kitchen · Chicken Curry · Chicken & Broccoli Curry with Turmeric Brown
One of 171 chicken curry recipes we measured
from www.eatingwell.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 186% | 47% |
| fat | 6% | 3% |
| aromatics | 5% | 17% |
| acid | 3% | 0% |
| sweetener | 3% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 107% | 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.
| 27 g | 2 tablespoons canola oil, divided |
| 9 g | 3 cloves garlic, finely chopped |
| 12 g | 2 tablespoons finely chopped fresh ginger, divided |
| 324 g | 1.75 cups brown basmati rice |
| 3 g | 1.5 teaspoons ground turmeric |
| 549 g | 2.25 cups unsweetened rice milk, divided |
| 296 g | 1.25 cups water |
| 2 g | 0.25 teaspoon salt |
| 454 g | 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces |
| 120 g | 1 medium bell pepper, diced |
| 31 g | 2 tablespoons Thai red curry paste |
| 13 g | 1 tablespoon brown sugar |
| 364 g | 4 cups broccoli florets |
| 15 g | 1 tablespoon lime juice |
| 19 g | 3 tablespoons chopped fresh cilantro or parsley |
Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.