Fragrant Chicken Curry

Fragrant Chicken Curry

146

"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."

Ingredients

{{adjustedServings}} servings 564 cals
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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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

146
  1. 180 Ratings

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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.

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.

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!