Chicken Curry in Coconut Milk

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	12%	47%
fat	3%	3%
aromatics	17%	17%
salt	0%	1%
vegetables and beans	166%	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)

Ingredients

Weights computed by us.

907 g	2 pounds chicken (cut into 3-inch pieces; on or off the bone, as you prefer)
3 g	1 teaspoon red chili powder (reduce for less spicy—this quantity makes a medium spicy curry)
4 g	2 teaspoons coriander
2 g	1 teaspoon cumin
1 g	1/2 teaspoon fennel (powder)
0 g	1/4 teaspoon cardamom
27 g	2 tablespoons vegetable oil
150 g	1 onion (ground to a paste in a food processor )
3 g	1 teaspoon garlic paste
2 g	1 teaspoon ginger paste
113 g	1 stick cinnamon (3 centimeters)
	2 star anise
	4 cloves
	15 curry leaves
680 g	4 medium potatoes (washed well and cut into quarters; leave the skin on)
822 g	2 large tomatoes (chopped fine)
	Salt to taste
113 g	1/2 cup coconut milk

Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe was so easy and really flavorful! I substituted with whatever veggies/spices I had on hand and it still turned out great! My boyfriend loved it too, and he doesn’t even like coconut! This is a really really great recipe, and I LOVE that it is all d” — a cook

“Thanks for this great informative post, This recipe is perfect for me, and I like reading comments about all the options and additions that have worked well. can I use this to print and send it to our friend for coconut curry purposes?” — a cook