Grammy's Kitchen · Chicken Curry · Chicken Curry in a Hurry
One of 171 chicken curry recipes we measured
24 cooks on www.simplyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 45% | 47% |
| fat | 2% | 3% |
| aromatics | 22% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds skinless, boneless chicken breast cutlets |
| Kosher salt | |
| 6 g | 3 teaspoons your favorite yellow curry powder or combination of curry spices (such as garam masala), divided |
| 14 g | 1 tablespoons coconut oil or extra virgin olive oil |
| 150 g | 1 medium-large onion, thinly sliced crosswise (about 2 cups) |
| 79 g | 1/3 cup golden raisins, optional, placed in a bowl and covered with water to plump them |
| Freshly ground black pepper | |
| 230 g | 1 cup sour cream or a mixture of plain full-fat yogurt (or Greek yogurt) and whipping cream or sour cream |
| Minced fresh cilantro, for garnish | |
| Toasted slivered almonds, optional, for garnish |
Method: 4 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thought this was a great recipe base. It is obviously meant to be tweaked according to personal tastes. After reading a few comments decided to cut sour cream with coconut milk. I did 16 ounces of sour cream (full fat) with about 6 ounces of coconut milk, but ” — a cook
“I'm home from grad school on a luxurious, generous winter recess, and my folks asked me to get dinner going one night last week when they had crazy schedules. Naturally, we are also in the post-holiday there's-nothing-in-the-pantry-fridge-or-freezer stage. One” — a cook