Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Curry Recipe
    Lost? Site Map

    Chicken Curry

    Chicken Curry. Photo by Karen Elizabeth

    1/2 Photos of Chicken Curry

    more photos

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-8

    Yield:

    sauce pot

    Units: US | Metric

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2012

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    14%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 48.8 mg
    16%
    Sodium 601.8 mg
    25%
    Total Carbohydrate 13.2 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 7.9 g
    31%
    Protein 18.4 g
    36%

    The following items or measurements are not included:

    red curry paste

    light coconut milk

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites