Grammy's Kitchen · Chicken Curry · Peanut Chicken Curry
One of 171 chicken curry recipes we measured
from www.tasteofhome.com
7 cooks on www.tasteofhome.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 70% | 47% |
| fat | 11% | 3% |
| aromatics | 17% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 106% | 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.
| 128 g | 1 cup sliced fresh baby carrots |
| 150 g | 1 large onion, chopped |
| 14 g | 1 tablespoon canola oil |
| 6 g | 2 garlic cloves, minced |
| 240 g | 1 cup chicken broth |
| 822 g | 2 plum tomatoes, seeded and chopped |
| 900 g | 4 cups thinly sliced rotisserie chicken |
| 387 g | 1 can (13.66 ounces) coconut milk |
| 86 g | 1/3 cup creamy peanut butter |
| 6 g | 3 teaspoons curry powder |
| Hot cooked rice |
Method: 2 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.