Grammy's Kitchen · Chicken Curry · Chicken Korma
One of 59 chicken curry recipes we measured
from therecipecritic.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 27% | 58% |
| fat | 6% | 4% |
| aromatics | 18% | 18% |
| sweetener | 0% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 26% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds boneless skinless chicken breast, (diced into 1-inch pieces) |
| 54 g | 1/4 cup vegetable oil |
| 1/4 cup ghee | |
| 150 g | 1 yellow onion, (diced, about 2 cups) |
| 9 g | 3 garlic cloves |
| 4 g | 2 teaspoons minced ginger, (1 large knob) |
| 245 g | 1 cup whole-fat yogurt |
| 4 g | 2 teaspoons coriander |
| 4 g | 2 teaspoons cumin |
| 5 g | 2 teaspoons chili powder |
| 2 g | 1 teaspoon turmeric |
| 2 g | 1 teaspoon garam masala |
| Salt and pepper to taste | |
| Cilantro (for serving) |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.