Penzeys Chicken Curry Recipe

Name: Penzeys Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp thyme; 1 tbsp sweet curry powder; 1 tsp tumeric; 1/2 tsp garam masala; 1/2 tsp ground cumin; 1/2 tsp pepper; 1/2 tsp salt; 1/2 tsp cayenne pepper; 1/2 tsp ground white pepper; 1 lemon, cut in pieces; 1 to 2 teaspoons salt; 2 tbsp olive or vegetable oil; 3 medium onions, finely chopped; 1 to 2 garlic cloves, minced or pressed; 2 tbsp chopped fresh cilantro; 1 tsp cornstarch; 1 cup water; 2 tbsp minced fresh ginger; 1/2 tsp lemon grass; 2 lb boneless, skinless chicken breasts, cut into bite sized pieces; 1 large carrot, diced; 1/2 cup green peas (fresh or frozen); 3 tbsp coconut butter or 1 tablespoon coconut oil (You can often find coconut butter by the almond and sunflower butter); 1 (8 ounce can) tomato sauce

Servings: persons

1/2 tsp thyme
1 tbsp sweet curry powder
1 tsp tumeric
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp pepper
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground white pepper
1 lemon, cut in pieces
1 to 2 teaspoons salt
2 tbsp olive or vegetable oil
3 medium onions, finely chopped
1 to 2 garlic cloves, minced or pressed
2 tbsp chopped fresh cilantro
1 tsp cornstarch
1 cup water
2 tbsp minced fresh ginger
1/2 tsp lemon grass
2 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 large carrot, diced
1/2 cup green peas (fresh or frozen)
3 tbsp coconut butter or 1 tablespoon coconut oil (You can often find coconut butter by the almond and sunflower butter)
1 (8 ounce can) tomato sauce

1
Rub the chicken with the lemon pieces.
2
Place the chicken in a large bowl and sprinkle with salt and ginger.
3
Cover and place in the refrigerator for 15 to 20 minutes.
4
In a small bowl, combine all of the ingredients for the spice mix.
5
Stir to combine and set aside.
6
Preheat oven to 300F.
7
Heat the oil in a skillet over medium high heat.
8
Add the onions and cook until slightly brown and transparent.
9
Reduce the heat to low and add the garlic and cilantro.
10
Mix the corn with the water and tomato sauce.
11
Add to the skillet along with the spice mix.
12
Let simmer for 20 minutes over medium low heat.
13
Place the chicken in a casserole dish.
14
Add the coconut butter/oil, lemon grass, carrots and peas.
15
Pour the curry sauce over the chicken.
16
Bake at 300F for 30 minutes.
17
Reduce the heat to 250F for another 45 minutes or until the chicken is cooked through and very tender.
18
Serve with basmati rice or boiled potatoes.

661

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 24 ingredients. The key ingredients include: 1/2 tsp thyme, 1 tbsp sweet curry powder, 1 tsp tumeric, 1/2 tsp garam masala, and more.

Yes, Penzeys 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.

Penzeys Chicken Curry

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