Fragrant Chicken Curry135 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
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 564 cal
- 22.2 g
- 58 g
Based on a 2,000 calorie diet
Reviews (135)Rate This Recipe
"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"
"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"
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