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Chicken Curry

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 445kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 1/4 Onion chopped
  • 1 clove Garlic minced
  • 1 pound Chicken breast boneless skinless cut into bite sized pieces
  • 2 tbsp Yellow curry powder
  • 2 tbsp Thai red curry paste
  • 12 oz Coconut milk
  • 1/2 cup Chicken broth
  • 1 tbsp Brown sugar
  • 2 tbsp Lime juice
  • 2 tbsp Fresh cilantro whole leaves

Instructions

  • Heat the oil in a pot over medium low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened.
  • Add the chicken and cook for 3 - 4 minutes. Season well with salt and pepper. Add curry powder and red curry paste; cook for 3-5 minutes.
  • Add the coconut milk and chicken stock; bring to a low simmer for about 15 - 20 minutes.
  • Stir in the brown sugar and lime juice; stir until the sugar dissolves. Adjust the seasoning with salt and pepper to taste.
  • Top with fresh cilantro to garnish.

Video

Nutrition

Calories: 445kcal | Carbohydrates: 14g | Protein: 28g | Fat: 33g | Saturated Fat: 26g | Cholesterol: 73mg | Sodium: 194mg | Potassium: 787mg | Fiber: 4g | Sugar: 8g | Vitamin A: 668IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 3mg