Grammy's Kitchen · Chicken Curry · Indian Chicken Curry
One of 171 chicken curry recipes we measured
from www.allrecipes.com
1,567 cooks on www.allrecipes.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 | 12% | 47% |
| fat | 1% | 3% |
| aromatics | 5% | 17% |
| sweetener | 0% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 40 g | 3 tablespoons olive oil |
| 150 g | 1 small onion, chopped |
| 6 g | 2 cloves garlic, minced |
| 19 g | 3 tablespoons curry powder |
| 3 g | 1 teaspoon ground cinnamon |
| 2 g | 1 teaspoon paprika |
| 1 g | 1 bay leaf |
| 1 g | 0.5 teaspoon grated fresh ginger root |
| 2 g | 0.5 teaspoon white sugar |
| salt to taste | |
| 3600 g | 2 skinless, boneless chicken breast halves - cut into bite-size pieces |
| 16 g | 1 tablespoon tomato paste |
| 245 g | 1 cup plain yogurt |
| 170 g | 0.75 cup coconut milk |
| 0.5 lemon, juiced | |
| 1 g | 0.5 teaspoon cayenne pepper |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Was great and served over jasmine rice. We enjoyed the lemon taste but would use less ... maybe a quarter of a lemon juiced. Also did only 5 t of curry powder. (1 2/3 T) We enjoyed the heat from the cayenne ... but, we love hot pepper. I love the suggestions o” — a cook, 5★
“Really quick and easy way to get a delicious sauce with the perfect consistency. Leaving the chicken to simmer for 25-30 minutes can make it slightly overcooked. I would sear the chicken, cut it up, then add it about halfway through simmering. I also would use” — a cook, 5★