Easy Chicken Curry

THE WHOLE COOK(2)
Daniel Coe: "Very good and easy. For those of you wondering ab…" Read More
12Ingredients
45Minutes
450Calories

Ingredients

US|METRIC
  • 2 pounds chicken breasts
  • 2 tablespoons cooking fat (choice I use olive oil or coconut oil.)
  • 1 tablespoon curry powder
  • 3 cloves garlic (or 1 1/2 tsp minced garlic)
  • 1 yellow onion (medium, diced)
  • 1 cup chicken stock
  • 1 cup full-fat canned coconut milk
  • 3 tablespoons tomato paste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • green onion (Optional: sliced, for garnish)
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    NutritionView More

    450Calories
    Sodium31% DV750mg
    Fat34% DV22g
    Protein102% DV52g
    Carbs4% DV13g
    Fiber12% DV3g
    Calories450Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol145mg48%
    Sodium750mg31%
    Potassium1280mg37%
    Protein52g102%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A8%
    Vitamin C20%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Daniel Coe 8 months ago
    Very good and easy. For those of you wondering about the coconut milk, Badia brand was perfect. For the cooking fat I used Crisco and it worked well. If you like your curry spicy then the amount of cayenne is perfect. Be careful adding more, cayenne heats up a dish quickly. If you like your dish less spicy but still with that signature curry flare, cut the amount of cayenne in half. If your really a pansy and can't handle that heat, cut it more. Start your rice as soon as you put the lid on the dish to cook and it will come out the same time, perfect and ready to go.
    Smitty’s Kitchen 8 months ago
    Delicious!! My 12 year old loved it, and I did too !

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