Grammy's Kitchen · Chicken Curry · Chicken Curry
One of 171 chicken curry recipes we measured
329 cooks on www.spendwithpennies.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 | 120% | 47% |
| fat | 3% | 3% |
| aromatics | 35% | 17% |
| acid | 7% | 0% |
| sweetener | 3% | 0% |
| salt | 1% | 1% |
| vegetables and beans | 0% | 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 | 1 pound boneless skinless chicken breasts (diced into bite-size pieces) |
| 14 g | 1 tablespoon vegetable oil |
| 150 g | 1 small yellow onion (or white onion, chopped) |
| 8 g | 1 tablespoon minced garlic |
| 12 g | 2 tablespoons yellow curry powder |
| 16 g | 1 tablespoon Thai red curry paste |
| 425 g | 15 ounces coconut milk (canned, full fat) |
| 120 g | 1/2 cup chicken stock (or water, optional) |
| 13 g | 1 tablespoon brown sugar |
| 6 g | 1 teaspoon fish sauce |
| 31 g | 2 tablespoons fresh lime juice |
| salt (to taste) | |
| 1 g | 1 handful cilantro (roughly chopped) |
| 740 g | 4 cups cooked white rice (for serving) |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this recipe too, and agree it's about the curry, but I buy Maesri Green Curry Paste, 4-Oz can. My Sister-in-law is Thai and made this one in literally less than 30 mins. She would throw everything in a pot and simmer about 20 mins until chicken is done” — a cook, 5★
“I love this recipe too, and agree it’s about the curry, but I buy Maesri Green Curry Paste, 4-Oz can. My Sister-in-law is Thai and made this one in literally less than 30 mins. She would throw everything in a pot and simmer about 20 mins until chicken is done.” — a cook, 5★