Grammy's Kitchen · Chicken Curry · Coconut Chicken Curry - quick and easy
One of 171 chicken curry recipes we measured
69 cooks on www.recipetineats.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 | 84% | 47% |
| fat | 3% | 3% |
| aromatics | 26% | 17% |
| salt | 1% | 1% |
| 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.
| 28 g | 2 tbsp unrefined coconut oil ((virgin), ie coconut flavoured, or butter, ghee, or any cooking oil you want (Note 1)) |
| 500 g | 500 g/1lb boneless chicken thighs (, cut into ~2cm / 0.8" pieces (Note 2)) |
| 150 g | 1 large onion (, diced) |
| 13 g | 1 1/2 tbsp garlic (, finely grated using a microplane (~6 large cloves)) |
| 9 g | 1 1/2 tbsp ginger (, finely grated using a microplane) |
| 16 g | 2 1/2 tbsp curry powder (, mild - just regular ones like Clives, Keens (feel free to use HOT for spicy!)) |
| 2 g | 1 tsp cumin powder |
| 2 g | 1 tsp turmeric powder |
| 66 g | 1/4 cup tomato paste |
| 360 g | 1 1/2 cups chicken stock/broth (, low sodium) |
| 400 g | 400g / 14oz coconut cream ((substitute coconut milk), full fat (Note 3)) |
| 400 g | 400g / 14oz can chickpeas (, drained) |
| 5 g | 1 1/4 tsp cooking salt / kosher salt ((halve for table salt, double for flakes)) |
| Plain yogurt (, slightly thinned with water to make it drizzle-able) | |
| Coriander leaves (cilantro) (, roughly chopped, recommended) | |
| Basmati rice ((you'll need to cook 3 cups rice grains to make enough) or other rice of choice) | |
| Naan (, optional) |
Method: 7 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
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