Grammy's Kitchen · Chicken Curry · Easy Chicken Curry
One of 59 chicken curry recipes we measured
233 cooks on www.recipetineats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 123% | 58% |
| fat | 4% | 4% |
| aromatics | 16% | 18% |
| sweetener | 0% | 0% |
| salt | 1% | 1% |
| vegetables and beans | 22% | 26% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 20 g | 1.5 tbsp oil ((vegetable, canola)) |
| 6 g | 2 garlic cloves (, minced) |
| 4 g | 2 tsp ginger (, grated) |
| 75 g | 1/2 onion (, finely chopped) |
| 500 g | 500g / 1lb chicken thighs, sliced ((Note 1)) |
| 16 g | 2.5 tbsp curry powder ((Note 2)) |
| 255 g | 270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3)) |
| 360 g | 1.5 cups (375 ml) chicken stock low sodium |
| 3 g | 1/2 tsp salt |
| 109 g | 3/4 cup frozen peas |
| 25 g | 1/4 cup coriander / cilantro leaves (, chopped) |
Method: 6 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this with skinned chicken drumsticks and a full can of lite coconut cream so did require cornflour to thicken. Did not have fresh coriander so put in ground coriander with extra spices (as suggested by Veronica Moody) and extra peas. Turned out to be a su” — a cook, 5.0★
“Made this for a birthday party. Had to add cornflour also I wonder if the type of cooking pan makes a difference. Should I cut down on coconut cream or chicken stock. I used thighs? Very good though will make it again soon with shrimp” — a cook, 5.0★