Chicken Curry Recipe
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The Forked Spoon · by Jessica Randhawa★ 5.0 (4)

Chicken Curry Recipe

NUTRITION · PER SERVING75M COOK
CAL 36%·PRO 68%
CARBS 19G11% OF CAL
6G FIBER0G ADDED0G INTRINSIC1G OTHER12G TOTAL SUGAR
FAT 60G74% OF CAL
33G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant curry built on chicken thighs with a homemade curry paste, coconut milk, and warming spices. Creamy and deeply flavored.

mainthaicurrychickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoon curry powder
  • 1 cup plain yogurt
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 pounds boneless skinless chicken thighs (chopped into bite-size pieces)
  • 2 cinnamon sticks
  • 3 whole cardamom pods
  • 2 tablespoon oil
  • 1 white or yellow onion (minced)
  • 5 cloves garlic (roughly chopped)
  • 1 3-inch piece fresh ginger (peeled and chopped)
  • 8 dried Thai red chilis
  • 3 tablespoon tomato paste
  • 3 tablespoon oil
  • 1 large white onion (peeled and sliced thick)
  • 2 bell peppers (seeded and sliced root to tip)
  • 1 cup water (or broth)
  • 4-6 tablespoon prepared curry paste
  • 2 (15 ounce) cans coconut milk ((or coconut cream))
  • 1 tablespoon granulated sugar
  • 1 tablespoon fish sauce ((plus more as needed - I always add more))
  • fresh cilantro (to garnish)
PREP
30M
SODIUM
1162MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.