|Nutritional Guidelines (per serving)|
|Servings: 3-4 plates (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 18g||89%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 13g||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy curry recipe is made with curry powder for fast and delicious results! This is a classic curry chicken dish that will please all tastes, whether you prefer Indian or Southeast-Asian style curry.
Add your own choice of additional vegetables (green beans, okra, or eggplant work well), and you can also choose your preferred cooking method - either stovetop or in the oven. Whichever way you cook it, this easy curry is bound to please even the toughest curry critic at your table.
- 1 pound chicken breast or thigh (chopped into small chunks, or whole chicken pieces)
- 2 to 3 potatoes (chopped into chunks)
- 2 tablespoons homemade curry powder (or 3 tablespoons Madras curry powder)
- 2 bay leaves
- 1/2 to 1 teaspoon chili flakes (or cayenne pepper, to taste)
- 2 shallots (or 1/2 cup purple onion, diced)
- 4 to 5 cloves garlic (minced)
- 1 thumb-size piece galangal (grated, or ginger)
- 1/2 cup chicken stock
- 1 1/2 tablespoons ketchup (or sweet tomato puree)
- 1 can thick coconut milk
- 2 to 3 tablespoons fish sauce
- 1/2 teaspoon sugar
- 2 to 3 tablespoons vegetable oil (for stir-frying)
- Optional: 1 to 2 medium tomatoes (chopped into chunks)
- Optional: 1 to 2 whole kaffir lime leaves (available at Asian food stores)
- Optional: 1 cinnamon stick
- Garnish: 1/4 cup fresh coriander
Place a wok or large frying pan over medium-high heat.
Add the curry powder, bay leaf, cinnamon stick (if using), and chili/cayenne. "Dry fry" these spices 1 to 2 minutes, until lightly toasted and fragrant.
Add 2 tablespoons oil, plus the shallots, garlic, and galangal or ginger. Add a few tablespoons of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
Add remaining stock plus ketchup/tomato puree, stirring well to combine.
Add the coconut milk, fish sauce, sugar, and lime leaf (if using).
Bring to a boil, then cover and reduce to simmer for 30 minutes or until chicken is tender, or transfer curry to a large covered casserole dish and bake 1 hour at 350 F.
Add tomatoes during the last 10 to 15 minutes of cooking.
When the chicken has achieved desired tenderness, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved.
Add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
Sprinkle over the fresh coriander, serve with plenty of steamed rice.