Coconut Curry Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	72%	47%
fat	4%	3%
aromatics	28%	17%
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)

Ingredients

Weights computed by us.

14 g	1 tbsp. vegetable oil
14 g	1 tbsp. unsalted butter
150 g	1 medium red onion, chopped
	2 large shallots, minced
	Kosher salt
6 g	2 garlic cloves, finely chopped
2 g	1 tsp. finely chopped ginger
9 g	1 1/2 tbsp. curry powder
33 g	2 tbsp. tomato paste
368 g	1 (13-oz.) can coconut milk
118 g	1/2 c. water, plus more as needed
680 g	1 1/2 lb. boneless, skinless chicken breast, cut into 1" pieces
	Freshly ground black pepper
	Juice of 1/2 lime
	Lime wedges, torn fresh mint leaves, torn fresh cilantro leaves, and cooked rice, for serving

Method: 4 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I found this recipe hard to swallow. I had to spend the next day adjusting. It lacked so much flavor, but I knew what it needed. It would not hurt to add a can of stewed tomatoes with a bit of sugar to cut the acidity. Then before you add the curry powder to ” — a cook, 2★

“Great recipe. Wanted a chicken curry recipe with coconut milk and curry powder and this filled the bill. Had read other comments and added 1/4 tsp of cayenne and 2 shakes of red pepper flakes Just the right amount of heat. I used lo-cal coconut milk and repla” — a cook, 4★