Calcutta Chicken Curry Recipe

Name: Calcutta Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup flour; 2 pounds chicken breasts (boneless and skinless), cut into 1/2-inch strips; 4 tablespoons butter ( 1/2 stick); 2 tablespoons vegetable oil; 1 1/2 cups finely chopped yellow onion; 1 1/2 cups peeled and finely chopped carrot; 1/2 cup finely chopped celery; 3 tablespoons Madras curry powder; 1 teaspoon ground turmeric; One 14.5-ounce can unsweetened coconut milk; 1 1/2 cups chicken broth; One 14.5-ounce can diced tomatoes, drained; Chunky Mango Chutney (see Notes); 1 red apple, diced; Dried currants; Sweetened shredded coconut; 1 cup chopped salted cashews mixed with 1/4 cup chopped crystallized ginger; Lime wedges

Servings: persons

1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 pounds chicken breasts (boneless and skinless), cut into 1/2-inch strips
4 tablespoons butter ( 1/2 stick)
2 tablespoons vegetable oil
1 1/2 cups finely chopped yellow onion
1 1/2 cups peeled and finely chopped carrot
1/2 cup finely chopped celery
3 tablespoons Madras curry powder
1 teaspoon ground turmeric
One 14.5-ounce can unsweetened coconut milk
1 1/2 cups chicken broth
One 14.5-ounce can diced tomatoes, drained
Chunky Mango Chutney (see Notes)
1 red apple, diced
Dried currants
Sweetened shredded coconut
1 cup chopped salted cashews mixed with 1/4 cup chopped crystallized ginger
Lime wedges

1
Mix the salt, pepper, and flour together in a bowl and add the chicken pieces to coat.
2
Heat 2 tablespoons of the butter and 1 tablespoon of the oil over medium heat in a large Dutch oven.
3
Add the chicken in two batches, sauteing each batch until lightly browned; remove the chicken to a plate.
4
Add the remaining butter and oil to the warm pot, and add the onions, carrots, and celery.
5
Cook uncovered for 5 minutes, stirring often.
6
Add the curry powder and turmeric and cook for 1 minute.
7
Add the coconut milk, chicken broth, and tomatoes and stir.
8
Turn the heat down, partially cover the pot, and cook for 20 minutes.
9
Remove the lid and gently cook for 10 minutes, or until the sauce thickens slightly.
10
Serve with steamed rice and garnishes.

887

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup flour, 2 pounds chicken breasts (boneless and skinless), cut into 1/2-inch strips, and more.

Yes, Calcutta Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calcutta Chicken Curry

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