Grammy's Kitchen · Chicken Curry · Classic Curry Chicken With Potatoes
One of 171 chicken curry recipes we measured
44 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 | 117% | 47% |
| fat | 8% | 3% |
| aromatics | 69% | 17% |
| salt | 9% | 1% |
| vegetables and beans | 99% | 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 chicken breast or thigh (chopped into small chunks, or whole chicken pieces) |
| 425 g | 2 to 3 potatoes (chopped into chunks) |
| Optional: 1 to 2 medium tomatoes (chopped into chunks) | |
| 25 g | 1/4 cup fresh coriander for garnish |
| 12 g | 2 tablespoons Thai curry powder or Madras curry powder or regular curry powder |
| 1 g | 1 bay leaf |
| Optional: 1 cinnamon stick | |
| 2 g | 1/2 to 1 teaspoon chili flakes or cayenne pepper (to taste) |
| 300 g | 2 shallots or 1/2 cup purple onion (diced) |
| 14 g | 4 to 5 cloves garlic (minced) |
| 1 thumb-size piece galangal or ginger (grated) | |
| 120 g | 1/2 cup chicken stock or broth |
| 23 g | 1 1/2 tablespoons ketchup or sweet tomato puree |
| 411 g | 1 can thick coconut milk |
| 42 g | 2 to 3 tablespoons fish sauce |
| Optional: 1/2 teaspoon sugar | |
| 34 g | 2 to 3 tablespoons vegetable oil for stir-frying |
| 2 g | 1 to 2 whole makrut lime leaves or 1 bay leaf |
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.