Chicken Curry

Gluten Free
Dairy Free
Health score
39%
Chicken Curry
30 min.
4
854kcal

Suggestions


Are you ready to tantalize your taste buds with a flavor-packed dish that’s both gluten-free and dairy-free? Our Chicken Curry is the perfect choice for anyone looking to enjoy a hearty, wholesome meal without compromising on dietary needs. This vibrant and aromatic dish features tender chicken thighs simmered to perfection in a rich coconut milk sauce, infused with warm spices like curry and cayenne that add just the right amount of heat. What truly sets this recipe apart is the tender baby okra and the delightful sweetness of dried currants, which create a wonderful contrast of flavors that will leave you craving more.

In just 30 minutes, you can create a stunning dinner that serves four, making it an ideal option for family meals or gatherings with friends. Pair this delicious curry with jasmine or basmati rice to soak up all the flavorful sauce, ensuring every bite is filled with goodness. Not only does this dish pack a hearty caloric punch at 854 kcal per serving, but it also provides a nutritious balance of protein, healthy fats, and carbohydrates, making it a satisfying main course for lunch or dinner.

So, whether you’re a seasoned cook or a beginner in the kitchen, our Chicken Curry recipe is simple to follow yet delivers impressive results. Get ready to impress your loved ones with this delightful, comforting dish that showcases the vibrant flavors of the tropics. Let’s dive into the world of culinary delight!

Ingredients

  • servings rice 
  • 14.5 oz canned tomatoes canned
  • 0.3 teaspoon ground pepper 
  • teaspoons curry powder (preferably Madras)
  • 0.3 cup currants dried
  •  garlic clove smashed chopped
  • 10 oz okra whole frozen
  • oz roasted cashews unsalted chopped
  • teaspoon salt 
  • 1.5 lb chicken thighs boneless skinless ( 3 to 4)
  • 13 oz coconut milk unsweetened canned
  • tablespoons vegetable oil 

Equipment

  • frying pan
  • tongs

Directions

  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.

Nutrition Facts

Calories854kcal
Protein20.51%
Fat47.64%
Carbs31.85%

Properties

Glycemic Index
55.8
Glycemic Load
27.07
Inflammation Score
-8
Nutrition Score
39.91565181898%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.04mg
Quercetin
14.9mg

Nutrients percent of daily need

Calories:853.76kcal
42.69%
Fat:46.5g
71.54%
Saturated Fat:24.36g
152.22%
Carbohydrates:69.93g
23.31%
Net Carbohydrates:61.64g
22.41%
Sugar:15.44g
17.15%
Cholesterol:161.59mg
53.86%
Sodium:897.7mg
39.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:45.05g
90.1%
Manganese:2.42mg
121.03%
Selenium:55.27µg
78.95%
Vitamin B3:13.41mg
67.03%
Phosphorus:659.63mg
65.96%
Vitamin B6:1.29mg
64.64%
Copper:1.22mg
61.07%
Magnesium:207.49mg
51.87%
Vitamin K:54.02µg
51.45%
Potassium:1442.13mg
41.2%
Zinc:5.69mg
37.92%
Iron:6.81mg
37.84%
Vitamin C:29.67mg
35.96%
Vitamin B5:3.41mg
34.12%
Fiber:8.29g
33.17%
Vitamin B1:0.49mg
32.83%
Vitamin B2:0.48mg
28.31%
Folate:98.42µg
24.61%
Vitamin E:2.99mg
19.94%
Vitamin B12:1.09µg
18.14%
Vitamin A:837.87IU
16.76%
Calcium:162.87mg
16.29%
Source:Epicurious