Grammy's Kitchen · Chicken Curry · Slow Cooker Chicken Curry
One of 59 chicken curry recipes we measured
from myfoodstory.com
133 cooks on myfoodstory.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 59.
| this recipe | typical | |
|---|---|---|
| liquid | 17% | 58% |
| fat | 4% | 4% |
| aromatics | 25% | 18% |
| sweetener | 0% | 0% |
| salt | 1% | 1% |
| vegetables and beans | 223% | 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 |
| 160 g | 1 cup Onions (finely chopped ) |
| 8 g | 1 tablespoon Garlic (minced ) |
| 1275 g | 7-8 Baby Potatoes (cut into half (or 2 large potatoes, diced into 1 inch pieces)) |
| 685 g | 685 grams Chicken Thighs (skinless and boneless , cut into 1 inch pieces) |
| 1 Bayleaf | |
| 2-3 Cloves | |
| 6-8 Peppercorns (whole ) | |
| 2 g | 1 Green Chilli (finely chopped (or Serrano Pepper)) |
| 6 g | 1 tablespoon Coriander Powder |
| 1 teaspoon Red Chilli Powder (or chilli flakes) | |
| 1 g | 1/2 teaspoon Turmeric Powder |
| 2 g | 1 teaspoon Garam Masala Powder |
| 6 g | 1 teaspoon Salt |
| 250 g | 1 cup Tomato Puree |
| 118 g | 1/2 cup Water |
| 14 g | 1 tablespoon Butter |
| Chopped coriander for topping |
Method: 2 steps, published by myfoodstory.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was absolutely amazing tasting. I cooked this for me and my two friends and it was a massive success. I deviated on the recipe slightly and it may be a lost in translation thing between the UK and US, but thought it was worth mentioning. A “cup” in U” — a cook, 5.0★
“This was great, and with a few tweaks it can be even better! I cooked the onion and garlic in ghee. When they were soft I added the spices to toast and then browned 1/4 cup tomato paste (didn’t have purée/passata on hand) with the onion and spices. Since my pa” — a cook, 5.0★