Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.

	this recipe	typical
liquid	47%	58%
fat	4%	4%
aromatics	24%	18%
sweetener	0%	0%
salt	0%	1%
thickener	0%	0%
vegetables and beans	27%	26%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

3 g	1 1/2 tsp ground coriander
2 g	1 tsp ground cumin
1 g	1/2 tsp turmeric
1 g	1/2 tsp fennel seeds, (crushed in a small bag with a meat mallet)
1 g	1/2 tsp ground cinnamon
1 g	1/2 tsp ground black pepper
1 g	1/4 tsp ground mustard
	1/4 tsp ground cloves
27 g	2 Tbsp olive oil
150 g	1 small yellow onion, (chopped (1 cup))
12 g	4 garlic cloves, (minced (1 1/2 Tbsp))
6 g	1 Tbsp peeled and minced fresh ginger
240 g	1 cup low-sodium chicken broth
182 g	3/4 cup drained canned diced tomatoes or peeled, seeded, diced fresh tomatoes
	Salt
	Cayenne pepper, (to taste)
680 g	1 1/2 lbs boneless skinless chicken breasts, (diced into 1 1/4-inch cubes)
3 g	1 tsp cornstarch mixed with 2 tsp water ((optional))
79 g	1/3 cup heavy cream
12 g	2 Tbsp chopped cilantro

Method: 11 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“One of my favorite meals. But I was wondering, if I wanted to cook this in the crockpot, how should I do that? Will I add everything at once and then blend the mixture after it cooks, or would I blend up the sauce and then add the chicken and then cook?” — a cook, 5.0★

“I really like all your recipes but maybe make a recipe using a whole can of tomatoes...as I don't have anything to do with the other 1/4. I've found this issue in other recipes. So I'm just using the whole can and risking tomatoes overload.” — a cook, 4.0★