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Fragrant Chicken Curry

Fragrant Chicken Curry created by Karen Elizabeth

I found this while looking for an easy curry recipe. I am putting it here to consolidate my recipes: From allrecipes SUBMITTED BY: USA WEEKEND columnist Pam Anderson

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Mix spices in small bowl.
  • Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
  • Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
  • Remove from heat, sprinkle with cilantro and serve over rice.
  • Pass chutney separately.
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RECIPE MADE WITH LOVE BY

@Teddys Mommy
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@Teddys Mommy
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"I found this while looking for an easy curry recipe. I am putting it here to consolidate my recipes: From allrecipes SUBMITTED BY: USA WEEKEND columnist Pam Anderson"
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  1. Karen Elizabeth
    Fragrant Chicken Curry Created by Karen Elizabeth
    Reply
  2. Karen Elizabeth
    Wow, this is great curry, and indeed, very fragrant :) I diced chicken breasts and cooked them with the onion, that was my only change. Quickly done, which makes it great for weeknights. Thank you, Teddys Mommy, very good recipe, made for I Recommend tag game
    Reply
  3. ImPat
    Fragrant Chicken Curry Created by ImPat
    Reply
  4. ImPat
    Very quick and easy to put together and went down well especially with the DM who wouldn't believe it was a curry (I did use a mild one but otherwise would have used a hot madrass), I did cut the onions chuncky so that the family member sensitive them could pick them out. Served with steamed rice and recipe #140376 to mop up the sauce with the rice. Thank you Teddy's Mommy for a very nice recipe.
    Reply
  5. Teddys Mommy
    I found this while looking for an easy curry recipe. I am putting it here to consolidate my recipes: From allrecipes SUBMITTED BY: USA WEEKEND columnist Pam Anderson
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