Adriel's Chinese Curry Chicken Recipe

Reviews More Reviews

Mar 15, 2011

Delicious, quick and easy to make. Modifications: Doubled the sauce portion of the recipe, because I enjoy a good amount of sauce with my curry (and the cans of coconut milk typically are >10 oz). Although I doubled the sauce, I used only 2 chicken breast halves, which were roasted and shredded, then added during the last 10 minutes of simmer to absorb flavor; I prefer this texture, and there was plenty of chicken, some in each bite. In addition, added carrots which were cut on the bias (so that they would cook at same rate as potatoes).

—Kie

See full review »

Jun 21, 2010

This is almost exactly what is served in our best local chinese restaurant. They gave me the recipe, but this is probably a Thai or more likely Indonesian version when you add the coconut and yellow curry paste. (We have a superb brand here in not only yellow, or "mussaman" curry) but also green and fiery red pastes. I suspect the yellow is the mildest.) I am so glad I will have this in my recipe file so I will not have to hunt it up in books. The four stars only mean I am about curried out at the moment.

—GormandJim

See full review »

36 Ratings

See other versions of this recipe!

Jun 23, 2010

Wonderful. My husband just returned from a long stressful trip and I hadn't planned ahead for dinner. With salad and basmati rice; just the thing. Thanks!

—Laurel

See full review »

Mar 16, 2011

Excellent. Simple as that. The recipe doesn't call for exotic ingredients that are hard to find, but the taste is restaurant quality. I've tried several curry dishes from this site and none compare to the ease and taste surprise I found in this recipe. I doubled the coconut milk and curry paste as we like it spicy and rich. This is very easy to make and made my picky husband happy. Thank you!

—Shana

See full review »

Aug 16, 2010

Excellent! It turns out so creamy with the coconut milk. I also didn't have fresh ginger, and used dry but will try it next time with the fresh. Added extra garlic as well!!

—jenbrown

See full review »

May 18, 2011

I had a can of Thai yellow curry paste in the cupboard, but when I opened it and tasted it, it was a bit too perfumy for me, so I used green curry paste instead. I also used boneless, skinless thighs instead of breasts because they stand up better to the long simmering without drying out like breasts. I also used the full can of coconut milk as other reviewers mentioned and added carrots. I bumped up the heat as well with a few red chili flakes. My husband and I lilked this very much. Thank you so much for the post!

—Dianemwj

See full review »

Apr 01, 2011

I LOVE THIS CURRY. THANK YOU!!!!!!

—Paulina

See full review »

Feb 09, 2011

Delicious! I made this for my family, and it was too spicy for my kids- so they ended up with pb&j tonight. I doubled the recipe to have leftovers, and added an extra can of coconut milk to tame the spiciness. Was pretty simple to make. I also mixed all the ingredients in step 1 in the food processor to make it easier.

—shellbell777

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken Massaman Curry

Chicken Curry and Potatoes

Chicken and Chinese Vegetable Stir-Fry

Indian Chicken Curry (Murgh Kari)

Thai Chicken Curry in Coconut Milk

Malaysian Mango Chicken Curry

Blue Ribbon Curry Chicken

Bengali Chicken Curry with Potatoes

Slow Cooker Coconut Curry Chicken

Thai Red Chicken Curry

ADVERTISE WITH US

Nutrition

Calories
239 kcal
12%

Carbohydrates
23.9 g
8%

Cholesterol
46 mg
15%

Fiber
3.2 g
13%

Protein
20 g
40%

Sodium
744 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Adriel's Chinese Curry Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 239
** Calories from Fat: 63

% Daily Value *
** Total Fat 7g 11 %
** Saturated Fat 2.2g 11 %
** Cholesterol 46mg 15 %
** Sodium 744mg 30 %
** Potassium 634mg 18 %
** Total Carbohydrates 23.9g 8 %
** Dietary Fiber 3.2g 13 %
** Protein 20g 40 %
** Sugars 3.3g
** Vitamin A < 1 %
** Vitamin C 39 %
** Calcium 4 %
** Iron 19 %
** Thiamin 14 %
** Niacin 79 %
** Vitamin B6 36 %
** Magnesium 17 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.