Chicken Curry
Chicken Curry is a childhood favorite with tender chicken pieces browned and simmered in a thick curry sauce with sliced onions.
Servings 6 Servings
Calories 600kcal
Ingredients
Ingredients:
- 1 cup + 2 tablespoons all purpose flour
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon cracked pepper
- 1.5 to 2 pounds boneless skinless chicken thighs
- 1/3 cup canola oil
- 2 tablespoons curry powder
- 1/2 teaspoon garam masala
- 1 onion sliced
- 1 teaspoon soy sauce
- 3 cups chicken broth I use Better Than Bouillon
- 2 cups cooked rice
Instructions
- In large pan heat canola oil over medium heat.
- Combine 1 cup of flour, seasoning salt and cracked pepper on a shallow plate.
- Dredge chicken in flour. Shake to remove any excess.
- Place chicken in the oil and fry just to brown, about 3 minutes per side. Transfer to paper towel lined plate. (Note: Don't over crowd the pan, you can fry the chicken in batches if you need to.) Allow to cool and the cut into bite sized pieces.
- Once all of the chicken is browned, reserve 3 tablespoons of the pan drippings. Whisk in 2 tablespoons of flour, cook 1 minute. Whisk in 2 tablespoons of curry powder, cook 1 minute. Whisk in chicken broth, soy sauce and garam masala. Bring to a boil.
- While you are waiting for the curry to boil, slice your chicken pieces
- Once the curry starts to boil, add the onion and chicken.
- Simmer uncovered until thickened and chicken is cooked through. About 30 - 40 minutes.
Notes
Nutrition information is for estimation purposes only.
Nutrition
Calories: 600kcal | Carbohydrates: 56.7g | Protein: 40.7g | Fat: 21.9g | Saturated Fat: 3.6g | Cholesterol: 101mg | Sodium: 728mg | Fiber: 2.1g | Sugar: 1.4g