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    You are in: Home / Recipes / Chicken Curry Recipe
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    Chicken Curry

    Chicken Curry. Photo by Karen Elizabeth

    1/2 Photos of Chicken Curry

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    KauaiCarolAnn's Note:

    Creamy, sweet and as spicy as you want it, plenty of veggies and fairly easy + fast to make. I have tried shrimp, pork, fish and beef and found the chicken to be the best. As usual, I like things spicy, so you might want to add the curry paste a little at a time until you reach your heat point. Serve over jasmine rice.

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    Serves: 6-8


    sauce pot

    Units: US | Metric


    1. 1
      Start cooking the rice.
    2. 2
      Cut chicken breasts into small cubes and sautee with onion and celery. Remove and set aside.
    3. 3
      Add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes.
    4. 4
      Add fish sauce brown sugar, chicken stock, ginger and garlic. Simmer medium 5-7 minutes.
    5. 5
      Add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes.
    6. 6
      We like our veggies bright & crisp, so if you want veggies cooked more, add them first and the chicken later.
    7. 7
      Serve over rice.
    8. 8
      Garnish individual servings with soy bean sprouts and chopped green onion. Do not add the sprouts to the pan; only on individual servings.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on March 26, 2009


      This was an excellent chicken curry. I used mild curry paste and didn't garnish with green onion but otherwise followed the recipe. The sprouts are really more than a garnish and I would strongly recommend you add them during plating. Thanks for a great recipe! Made for PAC Spring '09.

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    • on October 12, 2012


      Very good curry, CarolAnn! I did have to omit sprouts and waterchestnuts, since we dont really like them, and unfortunately was out of mushrooms. I kept the curry fairly mild, and I allowed the chicken and vegetables, with the exception of the broccoli, to simmer in the sauce for that bit longer, giving us wonderfully soft and tasty chicken. Dh doesnt like his carrots crunchy, but I did keep the broccoli crisp and colourful! A very flavoursome and aromatic curry that doesnt take too long, served over steamed rice. Thanks for a lovely recipe, which was made for PAC Fall 2012

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    • on October 14, 2012


      Made half a recipe for the two of us but used the entire can of coconut. I put in 1 t. of curry paste and had DH taste it. Was too hot so ended up using the rest of the coconut milk. Didn't have mushrooms so added red peppers and sugar snap peas.

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    Nutritional Facts for Chicken Curry

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 147.1
    Calories from Fat 20
    Total Fat 2.3 g
    Saturated Fat 0.5 g
    Cholesterol 48.8 mg
    Sodium 601.8 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 1.8 g
    Sugars 7.9 g
    Protein 18.4 g

    The following items or measurements are not included:

    red curry paste

    light coconut milk

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