Homemade Chicken Curry Recipe

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Beverly Modified: June 1, 2021

How To Make Homemade Chicken Curry

Skip the takeout and whip up your own filling chicken curry, made with tender chicken and veggies, all simmered in a creamy coconut soup served over rice!

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes

Serves:

Ingredients

  • 1lbchicken breast,boneless, skinless, chopped into bite-sized pieces
  • 1tbspvegetable oil
  • 1tbspgarlic,minced
  • 1small yellow onion,or white, chopped
  • 2tbspyellow curry powder
  • 1tbspThai red curry paste
  • 15ozcoconut milk,canned, full fat
  • ½cupwater,or chicken stock, optional
  • 1tbspbrown sugar
  • 1tspfish sauce
  • 2tbsplime juice
  • salt,to taste
  • fresh cilantro,a handful, roughly chopped
  • 4cupswhite rice,cooked, to serve

Instructions

  1. Heat the oil in a large pot over medium-low heat. Add the onions and minced garlic, and cook for a few minutes until the onions are fragrant and softened.

  2. Add the chicken and cook for 2 to 3 minutes, browning it a little. Add the curry powder and paste, and cook for 3 to 5 minutes.

  3. Add the coconut milk, and let simmer for 15 to 20 minutes or until the chicken is fully cooked.

  4. Add the water or chicken stock depending on the consistency desired for the sauce, or let simmer longer to thicken, if needed.

  5. Stir in the brown sugar, fish sauce, and lime juice. Taste and add salt, if needed

  6. Top with fresh cilantro. Serve over cooked rice, and enjoy!

Recipe Notes

 

Nutrition

  • Calories: 1174.78kcal
  • Fat: 38.52g
  • Saturated Fat: 23.75g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 8.57g
  • Polyunsaturated Fat: 3.55g
  • Carbohydrates: 165.59g
  • Fiber: 2.36g
  • Sugar: 3.33g
  • Protein: 39.88g
  • Cholesterol: 72.94mg
  • Sodium: 1141.66mg
  • Calcium: 85.54mg
  • Potassium: 780.54mg
  • Iron: 6.89mg
  • Vitamin A: 47.16µg
  • Vitamin C: 7.22mg
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