Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: whole fryer chicken; onions, celery, salt and pepper; 1 pkg. sweet coconut; 1 c. milk; 1 c. coconut milk; 1 or 2 large onions; 1 clove garlic, minced; 6 Tbsp. butter or margarine; 2 to 3 Tbsp. curry powder; 1/2 tsp. ground ginger; 1/2 c. flour; dash of cayenne pepper; 2 1/2 c. chicken stock; salt to taste

Servings: persons

whole fryer chicken
onions, celery, salt and pepper
1 pkg. sweet coconut
1 c. milk
1 c. coconut milk
1 or 2 large onions
1 clove garlic, minced
6 Tbsp. butter or margarine
2 to 3 Tbsp. curry powder
1/2 tsp. ground ginger
1/2 c. flour
dash of cayenne pepper
2 1/2 c. chicken stock
salt to taste

1
Boil the fryer with onions, celery, salt and pepper.
2
Bone the chicken.
3
Simmer the package of coconut with the cup of milk, then set aside to cool.
4
Strain the coconut through cheesecloth.
5
Saute onions and garlic in butter, then add curry, cayenne and ginger; cook 2 to 3 minutes.
6
Add flour, coconut milk and chicken stock. Cook, stirring, until smooth and thick.
7
Simmer 20 minutes.
8
Stir in chicken and 1/2 cup half and half.
9
Do not boil.
10
Serve over hot rice with condiments: raisins, peanuts, mango chutney, pineapple chunks and coconut.

592

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: whole fryer chicken, onions, celery, salt and pepper, 1 pkg. sweet coconut, 1 c. milk, and more.

Yes, 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.

Chicken Curry

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