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!
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
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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.
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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.
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Add the coconut milk, and let simmer for 15 to 20 minutes or until the chicken is fully cooked.
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Add the water or chicken stock depending on the consistency desired for the sauce, or let simmer longer to thicken, if needed.
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Stir in the brown sugar, fish sauce, and lime juice. Taste and add salt, if needed
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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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