Fragrant Chicken Curry

135 Reviews

“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.” - by USA WEEKEND columnist Pam Anderson

Directions

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.
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.
Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.

Nutrition

Amount Per Serving (6 total)

Calories
564 cal
28%

Fat
22.2 g
34%

Carbs
58 g
19%

Based on a 2,000 calorie diet

Reviews (135)

Rate This Recipe

T Fab

Apr. 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...." See more"

devilsdancefloor

Nov. 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...." See more"

IBTOUGH

Aug. 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! ..." See more"

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