Grammy's Kitchen · Chicken Curry · Vegetarian "Chicken" Masala Curry
One of 171 chicken curry recipes we measured
21 cooks on www.thespruceeats.com rate it 3.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 13% | 47% |
| fat | 1% | 3% |
| aromatics | 9% | 17% |
| salt | 0% | 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.
| 1800 g | 1 vegetarian Chicken Free Chicken (cut into 2-inch cubes) |
| 150 g | 1 onion (diced) |
| 3 g | 1 teaspoon garlic (crushed) |
| 2 g | 1 teaspoon ginger (crushed) |
| 13 g | 1 to 2 tablespoons chicken masala spice |
| 1/2 cup tomato (finely chopped) | |
| 2 g | 1 teaspoon cilantro (chopped) |
| 14 g | 1 tablespoon olive oil |
| 237 g | 1 cup of water |
Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.