Chicken Curry

Chicken Curry
Photo: Travis Rathbone
Chicken thighs lend additional flavor to zippy Chicken Curry.
Makes: 8 servings (serving size: 1 cup curry)


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1 tablespoon canola oil
2 large onions, diced
2 tablespoons curry powder
2 tablespoons minced ginger
2 pounds boneless, skinless chicken thighs, chopped
1 (14-oz) can light coconut milk
2 cups chicken stock
2 bananas, chopped
2 tablespoons chopped cilantro, plus garnish
2 tablespoons cornstarch
2 tablespoons water


1. Heat oil in pot on medium-high. Add onions; cook 7 minutes. Add curry and ginger; cook 1 minute.

2. Add next 5 ingredients (through cilantro). Partly cover; simmer on medium-low for 30 minutes.

3. Whisk cornstarch and water; stir into pot. Cook on high 1 minute. Add salt and pepper to taste. Garnish with cilantro.

Created date

December 2012

Nutritional Information

Calories 246
Fat 9.7 g
Satfat 4 g
Monofat 2.8 g
Polyfat 1.6 g
Protein 24 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 108 mg
Iron 23 mg
Sodium 201 mg
Calcium 29 mg