Make Ahead
Cheap Creamy Chicken Curry
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141 Reviews
nextdaycatering
February 12, 2021
I'm trying this for valentines day, just going to stick to the original recipe though as all the added ingredients would just confuse things once i get the right Cooking Equipment
CG
December 20, 2020
My curry blend already had a lot of turmeric so the additional tsp of turmeric made it bitter, however the lime at the end saved it. Next time, I won’t add the extra tsp of turmeric.
Farina M.
October 21, 2020
i made tonight - didn't have an onion so I used a big shallot. i also took spice mixture out of pan when I browned chicken (in 2 batches) - took chicken out of pot and then added coconut milk, then added spice mix, stirred it all together and added chicken back in and let simmer for 10 min - was sooo good!
bas26
September 24, 2020
I forgot to mention that I used 1 cup of coconut milk and used just enough hot water to loosen up the sauce--about a 1/2 cup.
bas26
September 24, 2020
I agree this is perfect as is. The only thing I would change is to slice the onions next time. I found the chopped onions melted into the sauce and didn't have any flavor on its own. Otherwise, the spice mix and the portions came out perfectly. I can't wait to make it again.
Sarita
March 30, 2020
So good! It was quick and easy and my whole family loved it. There were no leftovers!
I didn't use turmeric as I didn't have any and I was bummed that I didn't have cilantro, but it was still really yummy. Will definitely make again.
I didn't use turmeric as I didn't have any and I was bummed that I didn't have cilantro, but it was still really yummy. Will definitely make again.
Dean P.
February 24, 2020
Excellent dish! Easy and quick to prepare. This was a hit with the family. I will definitely make it again!
Sheri
February 21, 2020
This is a wonderful dish. Very flavorful and made with ingredients we usually have on hand. I added petite green peas and diced potato because we happened to have them available. Even my picky 10-year old enjoyed it! Great dinner for a chilly weeknight.
Arielar
February 17, 2020
I am in love with this recipe. I did add fire roasted crushed tomatoes and cilantro to the soup during cooking (i always do, and it’s amazing), I also added chicken and shrimp! I served it over rice and devoured it in a matter of minutes. I love that this recipe is very flexible, it makes the house smell amazing. Will surely make this again!
Krispyecca
December 2, 2019
This was very good and pretty easy to make. I substituted coconut oil for vegetable oil to get even more coconut flavor. I reduced water to 1/2 cup. Near end of cooking I added frozen green peas. We enjoyed this curry over brown rice garnished with toasted slivered almonds and plain yogurt. A very satisfying weeknight dinner.
Marianna
October 26, 2019
Why does food 52 (which I love) promote unhealthy oils to cook with? Veg & canola oils eww. How about avocado oil or coconut oi?
elizabeth
October 28, 2019
Coconut oil is actually not as healthy as people make it seem it may be a popular oil to use but it is actually fairly high in saturated fat, which could increase your cholesterol. Canola oil is known for being a good anti-inflammatory so maybe they aren't as bad as you think :)
Marianna
October 29, 2019
It’s a different kind of fat, lots of good stuff for brain. Besides canola & veg oils are not good for you. Most are GMO. Not in my pantry. Ghee is also a great option.
judy
January 21, 2020
Medium chain fatty acids. Good for you NOT bad. So coconut oil is very god for us. does NOT elevate cholesterol.
elizabeth
January 22, 2020
"Coconut oil is about 90% saturated fat, which is a higher percentage than butter (about 64% saturated fat), beef fat (40%), or even lard (also 40%). Too much saturated fat in the diet is unhealthy because it raises "bad" LDL cholesterol levels, which increases the risk of heart disease"
-Harvard Health Letter, Harvard Medical School
-Harvard Health Letter, Harvard Medical School
Elisie
October 20, 2019
Another thought for thickening. Add veggies which makes it healthier too. Then after they cooked, scoop them out. Purée all or some veggies. Then add them back to the curry.
Alisa L.
October 9, 2019
I searched for the perfect curry recipe for a long time and now I can stop. This is perfect and is now in my regular rotation. I love this preparation.
Robin
September 10, 2019
Super easy and delicious!! Omitted the hot pepper during cooking because my kids don’t enjoy spicy food yet - but sprinkled some on my husband’s and my servings. Keeper!!
Justine
July 19, 2019
This curry was a hit with our family. It was mild enough for our heat averse teens, yet with plenty of flavor. We added tiny diced zucchini , potato and some peas. The starchy veggies helped thicken the sauce. I'm sure we'll have this more frequently as the weather gets colder.
elizabeth
June 18, 2019
I've made this recipe many times...however I recently got a crock pot for a wedding gift so I threw all of the ingredients into the crockpot on high for 2-3 hours and it was so delicious!! On low I would say 6-7 hours
Luce
June 8, 2019
Made this tonight for dinner and I LOVED it. Due to dietary restrictions... I used light coconut milk, which is not as thick and creamy as I’d like. Would corn starch thicken this appropriately? Or maybe some Greek yogurt?
I will have to lessen the amount of chili flakes if I want the kids to eat it!!!
I will have to lessen the amount of chili flakes if I want the kids to eat it!!!
ctgal
October 14, 2019
Yes, corn starch will thicken it, as will potato starch. I always use them since I have to be gluten free.
Rick
May 18, 2019
Simple, straight forward curry chicken recipe, with a light creamy coconut palate pleasing flavor. I did top it off with some lime. Much enjoyed, its a keeper.
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