Easy to make but bland - add some chili sauce
Chicken Curry
Chicken thighs lend additional flavor to zippy Chicken Curry.
Yield: Makes: 8 servings (serving size: 1 cup curry)
Recipe from
More 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. 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.
Chicken Curry Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Family
- MAIN INGREDIENT: Poultry
- PUBLICATION: Health
More Recipes for Main Dishes
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Green Curry Fritters
Cooking Light -
Chicken Korma
Oxmoor House -
Chicken-Fried Steak with Redeye Curry Gravy
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