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Fragrant Chicken Curry

Fragrant Chicken Curry

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

It's easy to buy a cooked hen, take the meat off the bone and use it in a 'wow' recipe. I especially like it for dishes like this curry that I might not have time to make from scratch.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
  2. Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
  3. Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

T Fab
42

T Fab

4/2/2005

My family loved this recipe. I doubled the amount of curry and added shredded carrots and sliced zucchini, as well as eliminating the tomatoes. Very versatile, great one dish meal.

devilsdancefloor
29

devilsdancefloor

11/24/2004

i was looking for a bit of a change from the chicken curry i usually make. this proved to be really delicious and i also threw in a diced chili for some heat.

IBTOUGH
26

IBTOUGH

8/21/2005

Very, very good. I followed the recipe to a T....only added the cilantro to the dish while cooking. (I do this all the time....dried from Penzeys Spice Company). Thank you for sharing!

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