Chicken Curry

Chicken thighs lend additional flavor to zippy Chicken Curry.

Yield: Makes: 8 servings (serving size: 1 cup curry)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 9.7g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 24g
  • Carbohydrate: 16g
  • Fiber: 2g
  • Cholesterol: 108mg
  • Iron: 23mg
  • Sodium: 201mg
  • Calcium: 29mg

Ingredients

  • 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

Preparation

  1. 1. Heat oil in pot on medium-high. Add onions; cook 7 minutes. Add curry and ginger; cook 1 minute.
  2. 2. Add next 5 ingredients (through cilantro). Partly cover; simmer on medium-low for 30 minutes.
  3. 3. Whisk cornstarch and water; stir into pot. Cook on high 1 minute. Add salt and pepper to taste. Garnish with cilantro.
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