|Nutritional Guidelines (per serving)|
|Servings: 3 to 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 makrut 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 the 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.