Grammy's Kitchen · Chicken Curry · Grilled Curry Chicken Kebabs
One of 171 chicken curry recipes we measured
from www.seriouseats.com
It ranks #1 of 171 for gravy quality among the chicken curry recipes we compared. 2 cooks on www.seriouseats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 9% | 47% |
| fat | 0% | 3% |
| aromatics | 4% | 17% |
| salt | 3% | 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.
| 42 g | 3 tablespoons coconut milk |
| 18 g | 6 cloves garlic, minced (about 4 teaspoons) |
| 4 g | 2 teaspoons curry powder |
| 11 g | 2 teaspoons fish sauce |
| 1/4 teaspoon chili flakes | |
| 1 tablespoon minced shallot (about 1 shallot) | |
| 1 g | 1/4 teaspoon kosher salt |
| 454 g | 1 pound skinless chicken thighs, cut into 1-inch cubes |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yes, use the thighs! I hate how many recipes go to chicken breasts automatically when the dark meat is so much better.” — a cook
“One might also brine the chicken before marinating, reducing or eliminating the salt in marinade.” — a cook