Fragrant Chicken Curry

Fragrant Chicken Curry

148

"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

servings 564 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

148
  1. 182 Ratings

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Most helpful positive review

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.

Most helpful critical review

I was so excited about this recipe, but it turned out of more of a chicken curry soup than a curry. I think it was the chicken broth that ruined it. If it wasn't for that, I think this dish wo...

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!

This is very good for a curry, considering how easy it is to make. My husband loved it. It will be a standard. I used chicken breasts. It is a keeper.

Yummy as directed. I do like a little more coconut sweetness. Perhaps I will drain the tomatoes next time. So good with noodles!

This is a great recipe. It is really good with basmanti rice.

First time using curry. I wanted a change from the norm.I didn't do the "to serve" part. Served with mashed potatoes to soak up the sauce. My husband and I both liked it.

I've never had curry chicken, but really wanted to try it. I found this recipe and decided that the ingredients were simple enough, and I had almost every ingredient listed. This came out well. ...

Very good and surprisingly easy!