Grammy's Kitchen · Chicken Curry · Yellow Curry
One of 59 chicken curry recipes we measured
from tastesbetterfromscratch.com
403 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 169% | 58% |
| fat | 3% | 4% |
| aromatics | 18% | 18% |
| acid | 3% | 0% |
| sweetener | 4% | 0% |
| salt | 1% | 1% |
| thickener | 1% | 0% |
| vegetables and beans | 88% | 26% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon oil |
| 75 g | 1/2 large onion (, chopped) |
| 454 g | 1 pound boneless skinless chicken breasts (, cut into bite-sized pieces) |
| 340 g | 2 medium gold potatoes ((or about 10 baby gold) 1/2’’ cubed) |
| 61 g | 1 large carrot (, thinly sliced) |
| 55 g | 3-4 Tablespoons yellow curry paste (*or homemade curry paste) |
| 4 g | 2 teaspoons freshly grated ginger |
| 6 g | 2 cloves garlic |
| 765 g | 27 ounces coconut milk ((2- 13.5 ounce cans)) |
| 5 g | 2 teaspoons cornstarch |
| 6 g | 1 teaspoon fish sauce ((optional)) |
| 15 g | 1 Tablespoon lime juice |
| 20 g | 1.5 tablespoons brown sugar |
| Hot cooked rice (, for serving (white, jasmine, brown)) | |
| Garnish with fresh cilantro and/or siracha and serve over rice |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I may never need to leave my house again now that I can make this delicious yellow curry! This was fantastic and super easy! Perfect flavors! I added some red pepper flakes for a little tiny bit of heat to my dish and it couldn’t have been any tastier!” — a cook, 5.0★