Easy Chicken Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Malaysian-inspired coconut chicken curry made with chicken thighs simmered in a creamy broth with spices, aromatics, and fish sauce. Mild and aromatic with warming flavors, this is a comforting weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 2.5 lb chicken thighs (skinless, boneless, about 1.1-1.2 kg)
- 1 teaspoon salt
- 1 cup chicken stock (salt reduced if possible, 230-250 ml)
- 1 x 14 oz can coconut cream (about 400 grams)
- 1 star anise (optional but recommended)
- 1 cinnamon stick (optional but recommended)
- 1.5 teaspoon brown sugar
- ½ large onion (diced roughly)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons mild curry powder
- 1 tablespoon fish sauce
- ¼ cup water
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 788mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 555mg
- Calcium
- 19mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 788MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.