Chicken Curry

  • Ready in 30m

  • Serves 4

  • 793 calories

  • 69.93g carbs

Chicken Curry might be just the Indian recipe you are searching for. This gluten free and dairy free recipe serves 4 and costs $3.54 per serving. One serving contains 853 calories, 45g of protein, and 47g of fat. 1 person has made this recipe and would make it again. It works well as a main course. If you have garlic cloves, canned tomatoes, chicken thighs, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

12 ingredients

  1. 4 servings basmati rice
  2. 15 oz canned tomatoes
  3. 1/4 tsps cayenne
  4. 2 tsps curry powder
  5. 1/4 cups dried currants
  6. 3 garlic cloves
  7. 10 oz okra
  8. 3 oz roasted cashews
  9. 1 tsp salt
  10. 2 lb skinless boneless chicken thighs
  11. 13 oz unsweetened coconut milk
  12. 2 tbsps vegetable oil

Instructions

  1. Pat chicken dry and sprinkle with 1/2 teaspoon salt.
  2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total.
  3. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer.
  4. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes.
  5. Sprinkle with cashews.
Chicken Curry

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