Grammy's Kitchen · Chicken Curry · Coconut-Curry Chicken Cutlets
One of 171 chicken curry recipes we measured
from www.eatingwell.com
5 cooks on www.eatingwell.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 | 88% | 47% |
| fat | 6% | 3% |
| aromatics | 0% | 17% |
| acid | 3% | 0% |
| sweetener | 3% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 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.
| 27 g | 2 tablespoons grapeseed oil, divided |
| 454 g | 1 pound chicken cutlets |
| 397 g | 1 (14 ounce) can light coconut milk |
| 13 g | 1 tablespoon brown sugar |
| 16 g | 1 tablespoon red Thai curry paste (see Tip) |
| 15 g | 1 tablespoon lime juice |
| 2 cups cooked quinoa | |
| Chopped fresh cilantro for garnish |
Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very easy and super delicious! I made it exactly as written and I would only make small edits. I would under cook the chicken slightly, pull to rest, cute into cubs, and then add to the sauce cook for final minute then pour oven roasted broccoli and the quinoa” — a cook, 5★
“I made this with one difference I cut the chicken into bite size pieces. Came out very delicious, going to make it again today. Thanks love this website, Made it for the 2nd time this time I added cauliflower rice and some vegetables. AWESOME!!!!!!!” — a cook, 5★