Grammy's Kitchen · Chicken Curry · Chicken With Creamy Curry Sauce
One of 171 chicken curry recipes we measured
43 cooks on www.thespruceeats.com rate it 3.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 3% | 47% |
| fat | 0% | 3% |
| aromatics | 7% | 17% |
| salt | 0% | 1% |
| thickener | 0% | 0% |
| vegetables and beans | 0% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 25 g | 1/4 cup chopped fresh parsley |
| 600 g | 4 green onions, thinly sliced |
| 12 g | 4 cloves garlic, thinly sliced |
| 9000 g | 4 to 6 boneless, skinless chicken breasts |
| 30 g | 1/4 cup flour |
| 27 g | 2 tablespoons extra-virgin olive oil |
| 14 g | 1 tablespoon unsalted butter |
| low sodium chicken stock | |
| 118 g | 1/2 cup dry white wine |
| 3 g | 1 1/2 teaspoons curry powder, or to taste |
| 178 g | 3/4 cup heavy cream |
| Kosher salt, to taste | |
| Freshly ground black pepper, to taste |
Method: 8 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.