Curry Chicken Recipe

Name: Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts, cubed; 1 ⅓ cups water; 1 cup coconut milk; ¾ cup whole milk; ¾ cup sour cream; 1 ½ cups frozen peas and carrots; ¾ cup vegetable oil; 3 large onions, diced; 2 large potatoes, peeled and diced; 1 teaspoon cinnamon; ¼ teaspoon ginger powder; 1 teaspoon paprika; 4 tablespoons curry powder; ½ teaspoon brown sugar; 1 teaspoon cayenne pepper; ½ teaspoon garlic powder; salt and pepper, to your taste

Servings: persons

2 lbs boneless skinless chicken breasts, cubed
1 ⅓ cups water
1 cup coconut milk
¾ cup whole milk
¾ cup sour cream
1 ½ cups frozen peas and carrots
¾ cup vegetable oil
3 large onions, diced
2 large potatoes, peeled and diced
1 teaspoon cinnamon
¼ teaspoon ginger powder
1 teaspoon paprika
4 tablespoons curry powder
½ teaspoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon garlic powder
salt and pepper, to your taste

1
In a deep pot heat oil at medium-high heat add onions, cook until they appear translucent.
2
Lower heat to medium-low, stir in all seasonings.
3
The oil, onions and seasonings should come together like a paste.
4
Add in water, coconut milk, milk, and sour cream.
5
stir until blended well.
6
Add chicken, potatoes, peas and carrots.
7
cover and let simmer at medium heat for 40 minutes.
8
Serve over rice.

1040

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 17 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, cubed, 1 ⅓ cups water, 1 cup coconut milk, ¾ cup whole milk, 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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