Grammy's Kitchen · Chicken Curry · Curry Chicken and Rice
One of 171 chicken curry recipes we measured
from www.tasteofhome.com
13 cooks on www.tasteofhome.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 91% | 47% |
| fat | 6% | 3% |
| aromatics | 33% | 17% |
| salt | 1% | 1% |
| thickener | 3% | 0% |
| 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.
| 28 g | 2 tablespoons butter, divided |
| 150 g | 1 medium onion, halved and thinly sliced |
| 15 g | 2 tablespoons all-purpose flour |
| 6 g | 3 teaspoons curry powder |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| 454 g | 1 pound boneless skinless chicken breasts, cut into 1-inch pieces |
| 411 g | 1 can (14-1/2 ounces) reduced-sodium chicken broth |
| 185 g | 1 cup uncooked instant rice |
| Chopped fresh cilantro leaves, optional |
Method: 4 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.