Curry Chicken Recipe

Name: Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Onions, Finely Chopped; 2 cloves Minced Garlic; 2 Tablespoons Oil Or Shortening; 2 Tablespoons Lemon Juice Or Vinegar; 4 teaspoons Curry Powder; 3 cans (5 Oz. Can) Diced Cooked Chicken; 1/4 cups Tomato Sauce Or Tomato Juice; 1 teaspoon Salt; 2 cups Chicken Broth; 1 can (13.5 Oz. Can) Coconut Milk

Servings: persons

2 whole Onions, Finely Chopped
2 cloves Minced Garlic
2 Tablespoons Oil Or Shortening
2 Tablespoons Lemon Juice Or Vinegar
4 teaspoons Curry Powder
3 cans (5 Oz. Can) Diced Cooked Chicken
1/4 cups Tomato Sauce Or Tomato Juice
1 teaspoon Salt
2 cups Chicken Broth
1 can (13.5 Oz. Can) Coconut Milk

1
Saute onions and garlic in a heavy deep skillet in oil or shortening.
2
Blend the lemon juice or vinegar with the curry in a small bowl.
3
Stir curry mixture into the sauteed onions for 1-2 minutes.
4
Add chicken and stir to coat the meat with the spices.
5
Add the tomato sauce/juice, salt and broth and bring to a boil.
6
Reduce heat, cover and simmer for 20 minutes.
7
Add coconut milk and simmer for 3 minutes.
8
You may want to add more curry at the end depending on the type of curry you are using and personal taste.

847

kcal

Calories

Fat

Carbs

134

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 10 ingredients. The key ingredients include: 2 whole Onions, Finely Chopped, 2 cloves Minced Garlic, 2 Tablespoons Oil Or Shortening, 2 Tablespoons Lemon Juice Or Vinegar, and more.

Yes, Curry 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.

Curry Chicken

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