Grammy's Kitchen · Chicken Curry · Easy Chicken Curry
One of 171 chicken curry recipes we measured
233 cooks on www.recipetineats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 123% | 47% |
| fat | 4% | 3% |
| aromatics | 17% | 17% |
| salt | 1% | 1% |
| vegetables and beans | 22% | 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.
| 20 g | 1.5 tbsp oil ((vegetable, canola)) |
| 6 g | 2 garlic cloves (, minced) |
| 4 g | 2 tsp ginger (, grated) |
| 75 g | 1/2 onion (, finely chopped) |
| 500 g | 500g / 1lb chicken thighs, sliced ((Note 1)) |
| 16 g | 2.5 tbsp curry powder ((Note 2)) |
| 255 g | 270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3)) |
| 360 g | 1.5 cups (375 ml) chicken stock low sodium |
| 3 g | 1/2 tsp salt |
| 109 g | 3/4 cup frozen peas |
| 25 g | 1/4 cup coriander / cilantro leaves (, chopped) |
Method: 6 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe IS very ‘saucy’ but that’s a plus – I add finely diced vegies to go with the peas to make a whole meal, and then serve with either rice or mashed potato. I cook almost exclusively Nagi recipes, and while this one is very simple compared to all the ” — a cook, 5★
“That’s because this is a curry in a hurry and super simple. I actually cook a lot of curries and most are more complicated and have more fresh herbs including curry leaves. I also use a heck of a lot more dried curry powder or more spices. I suggest you go to ” — a cook, 5★