Chicken Curry (With Video)
Your Asian culinary experience will surely level up once you cook this Chicken Curry recipe!
Servings: 4
Calories: 1066kcal
Ingredients
- 12 chicken drumsticks (deboned and diced)
- 1 tsp mixed herbs
- 1 tsp curry powder
- ½ tsp all-purpose seasoning
- 1 tsp ginger powder
- 1 pinch coriander powder
- 2 cubes chicken stock
- ½ tsp cumin powder
- 1 tsp white pepper
- 1 pinch garam masala
- ½ tsp sea salt
- 4 tbsp coconut oil
- 1 garlic clove (minced)
- 1 small-sized onion (diced)
- 2 tbsp curry powder
- 1½ cup coconut milk (homemade)
- 1 tbsp oat flour (homemade)
Instructions
- Marinate the chicken. Season the chicken chunks with curry powder, ginger powder, cumin, garam masala, chicken stock cube, mixed herbs, white pepper, all-purpose seasoning, and sea salt. Massage the herbs and spices into the chicken and cover the bowl with a lid or cling film. Let it marinate for at least 30 minutes for a more robust flavor.
- Cook the chicken curry. Saute the onions and garlic in coconut oil for 2 minutes. Then, stir the chicken for 5 minutes before seasoning it with curry powder. Pour in the coconut milk and let it simmer for about 5 minutes. At this point, you can incorporate the oat flour or any other thickener of your choice. Cook it for two more minutes before removing it from the heat.
- Serve over fluffy rice.For an authentic Indian restaurant-quality meal, ladle the chicken curry over freshly cooked fluffy basmati rice or long-grain rice and serve it with either naan, tortilla, or homemade bread.
Video
Notes
- Serve this Chicken Curry over a cup of rice within 2 hours of cooking it.
- Use alternatives for herbs and spices and thickeners.
Nutrition
Serving: 1 (of 4) | Calories: 1066kcal | Carbohydrates: 10g | Protein: 68g | Fat: 85g | Saturated Fat: 43g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 260mg | Sodium: 691mg | Potassium: 961mg | Fiber: 2g | Sugar: 1g | Vitamin A: 526IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 7mg