Curried Chicken Recipe

Name: Curried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 3 cups chopped onions; 1/4 cup minced peeled fresh ginger; 3 garlic cloves, minced; 3 tablespoons curry powder; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 2 tablespoons all purpose flour; 1 cup plain yogurt; 3 tablespoons tomato paste; 3 cups canned low-salt chicken broth; 1 cup unsweetened applesauce; 4 pounds skinless boneless chicken breasts, cut crosswise into 1/2-inch-thick slices; 1 10-ounce package frozen peas; 1/2 cup sour cream; 1/2 cup canned unsweetened coconut milk*; Fresh cilantro sprigs; Steamed white rice; Major Grey mango chutney; Sliced peeled bananas; Chopped pitted peeled mangoes; Shredded unsweetened coconut; Chopped toasted peanuts; *Available at Indian, Southeast Asian and Latin American markets and at many supermarkets.

Servings: persons

3 tablespoons vegetable oil
3 cups chopped onions
1/4 cup minced peeled fresh ginger
3 garlic cloves, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons all purpose flour
1 cup plain yogurt
3 tablespoons tomato paste
3 cups canned low-salt chicken broth
1 cup unsweetened applesauce
4 pounds skinless boneless chicken breasts, cut crosswise into 1/2-inch-thick slices
1 10-ounce package frozen peas
1/2 cup sour cream
1/2 cup canned unsweetened coconut milk*
Fresh cilantro sprigs
Steamed white rice
Major Grey mango chutney
Sliced peeled bananas
Chopped pitted peeled mangoes
Shredded unsweetened coconut
Chopped toasted peanuts
*Available at Indian, Southeast Asian and Latin American markets and at many supermarkets.

1
Heat oil in heavy large pot over medium heat.
2
Add onions and saute until golden, about 15 minutes.
3
Add ginger and garlic; saute 1 minute.
4
Add curry, cumin and cinnamon; saute until fragrant, about 1 minute.
5
Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute.
6
Add broth and applesauce.
7
Bring to boil.
8
Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes.
9
(Can be made 1 day ahead.
10
Cool slightly.
11
Cover and chill.
12
Bring to simmer before continuing.)
13
Add chicken and peas to sauce.
14
Simmer until chicken is almost cooked through, about 3 minutes.
15
Add sour cream and coconut milk.
16
Reduce heat to medium-low.
17
Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil).
18
Season with salt and pepper.
19
Transfer to bowl.
20
Garnish with cilantro sprigs.
21
Place rice, chutney, bananas, mangoes, coconut and peanuts in separate bowls.
22
Serve alongside curry.

1539

kcal

Calories

Fat

Carbs

209

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 24 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 3 cups chopped onions, 1/4 cup minced peeled fresh ginger, 3 garlic cloves, minced, and more.

Yes, Curried Chicken 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.

Curried Chicken

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