Grammy's Kitchen · Chicken Curry · Japanese Curry
One of 171 chicken curry recipes we measured
from www.delish.com
5 cooks on www.delish.com rate it 2.6★.
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 | 7% | 3% |
| aromatics | 17% | 17% |
| salt | 0% | 1% |
| thickener | 3% | 0% |
| vegetables and beans | 52% | 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.
| 57 g | 4 tbsp. butter |
| 30 g | 4 tbsp. all-purpose flour |
| 19 g | 3 tbsp. Japanese (or other, but not Madras) curry powder |
| 907 g | 2 lb. boneless, skinless chicken breast and thighs, cut into 1”-2” pieces |
| 9 g | 2 tsp. neutral oil, such as canola or vegetable |
| 150 g | 1 medium onion, chopped |
| 170 g | 1 large russet potato, cut into 1/2” cubes |
| 192 g | 1 1/2 c. carrots, cut into 1/2” chunks |
| 1/2 c. grated apple (no need to peel) | |
| 35 g | 1/2 c. sliced mushrooms, such as button |
| 828 g | 3 1/2 c. water |
| 32 g | 2 tbsp. Worcestershire sauce, or store bought tonkatsu sauce |
| 72 g | 1/2 c. frozen peas |
Method: 7 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>I do not understand the bad reviews for this dish. This Curry was delicious and tasty. I used English Curry and skipped the apple due to some food allergies in the household. I have to admit, I too needed longer than the recipe said it would take. And I nev” — a cook, 5★
“<p>Recipe needs to be renamed. This is not Japanese curry. If you're looking for a legitimate recipe, go with something else. Better yet, find some S&B Golden Curry (box curry) and follow the recipe on the box. It'll taste way better than whatever this is. </p” — a cook, 1★