Grammy's Kitchen · Chicken Curry · Chinese Chicken Curry
One of 59 chicken curry recipes we measured
from www.jocooks.com
4 cooks on www.jocooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 79% | 58% |
| fat | 6% | 4% |
| aromatics | 34% | 18% |
| sweetener | 0% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 56% | 26% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons vegetable oil |
| 150 g | 1 large onion (sliced) |
| 6 g | 2 cloves garlic (minced) |
| 6 g | 1 tablespoon ginger (minced) |
| 454 g | 1 pound chicken breast (boneless and skinless, cut into thin slices) |
| 19 g | 3 tablespoons curry powder |
| 2 g | 1 teaspoon turmeric powder |
| 1 teasoon ground cumin | |
| 2 g | 1 teaspoon ground coriander |
| 32 g | 2 tablespoons soy sauce (low sodium) |
| 360 g | 1 1/2 cup chicken broth (low sodium or no sodium added) |
| 61 g | 1 large carrot (thinly sliced) |
| 120 g | 1 medium bell pepper (cut into strips) |
| 72 g | 1/2 cup frozen peas |
| salt and pepper (to taste) | |
| fresh cilantro (for garnish) |
Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Jo Really enjoyed your Chinese Chicken Curry. I tweaked it a bit as my partner and I don't like the Curry too hot. I added about 1/3 cup of lite Coconut milk and 1 tablespoon of sugar. I also added extra vegies-snow peas and red capsicum. Very tasty. Thank” — a cook, 5.0★