Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, 3 pounds, cut into serving pieces; ⅓ cup finely chopped shallots; 3 teaspoons finely minced garlic; 1 teaspoon finely chopped fresh ginger; 5 tablespoons curry powder (see note); 1 1/2 cups water; 6 tablespoons corn, peanut or vegetable oil; 1 1/2 tablespoons thinly sliced shallots; 3 cardamom pods with husks; 2 whole cloves; 1 broken piece star anise; 1 2-inch piece stick cinnamon; Salt taste if desired; 1 cup coconut cream or milk; 3 waxy red-skinned potatoes, about 1/2 pound, peeled and cut in half lengthwise

Servings: persons

1 chicken, 3 pounds, cut into serving pieces
⅓ cup finely chopped shallots
3 teaspoons finely minced garlic
1 teaspoon finely chopped fresh ginger
5 tablespoons curry powder (see note)
1 1/2 cups water
6 tablespoons corn, peanut or vegetable oil
1 1/2 tablespoons thinly sliced shallots
3 cardamom pods with husks
2 whole cloves
1 broken piece star anise
1 2-inch piece stick cinnamon
Salt taste if desired
1 cup coconut cream or milk
3 waxy red-skinned potatoes, about 1/2 pound, peeled and cut in half lengthwise

1
Cut the breast of the chicken through the bone into four pieces of more or less equal size.
2
Cut the back in half lengthwise.
3
Put chopped shallots, half the garlic, ginger, curry powder and 1/3 cup of water in container of an electric blender and blend thoroughly.
4
Set this curry paste aside.
5
Heat oil in a large saucepan or small kettle and add sliced shallots, the remaining garlic, cardamom, cloves, star anise, cinnamon stick and salt.
6
Bring to a boil and cook, stirring often, about 10 minutes or until the oil separates from the solids.
7
Add the reserved curry paste and cook, stirring, about one minute.
8
Add coconut milk and 1/2 cup water.
9
Bring to vigorous boil and cook about 3 minutes.
10
Add all of the chicken pieces and stir until well coated.
11
Cook about five minutes.
12
Add remaining 2/3 cup water and potatoes.
13
Cover and cook, stirring occasionally, about 25 to 30 minutes or until the chicken is thoroughly tender.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 chicken, 3 pounds, cut into serving pieces, ⅓ cup finely chopped shallots, 3 teaspoons finely minced garlic, 1 teaspoon finely chopped fresh ginger, 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.

That's it — enjoy your meal!

Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions