Grammy's Kitchen · Chicken Curry · Crock Pot Chicken Curry With Rice
One of 171 chicken curry recipes we measured
It ranks #1 of 171 for gravy quality among the chicken curry recipes we compared. 35 cooks on www.thespruceeats.com rate it 3.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 1% | 47% |
| fat | 0% | 3% |
| aromatics | 4% | 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, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7200 g | 4 boneless, skinless chicken breasts (cut into 1-inch strips or chunks) |
| 300 g | 2 large onions (quartered and sliced thinly) |
| 9 g | 3 cloves garlic (minced) |
| 16 g | 1 tablespoon soy sauce or Tamari |
| 2 g | 1 teaspoon Madras curry powder |
| 5 g | 2 teaspoons chili powder |
| 2 g | 1 teaspoon turmeric |
| 2 g | 1 teaspoon ground ginger |
| 80 g | 1/3 cup chicken broth or water |
| Dash of salt and freshly ground black pepper (to taste) | |
| black pepper | |
| rice |
Method: 4 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.