Adriel's Chinese Curry Chicken

Need a gluten free and dairy free main course? Adriel's Chinese Curry Chicken could be an outstanding recipe to try. One portion of this dish contains around 23g of protein, 16g of fat, and a total of 310 calories. For $1.49 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Allrecipes. 48 people were glad they tried this recipe. It is a rather inexpensive recipe for fans of Chinese food. If you have salt, garlic, skinless boneless chicken breast halves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns a good spoonacular score of 78%. If you like this recipe, you might also like recipes such as Chinese Curry Chicken, Slow Cooker Chinese Curry Chicken, and Ga Lei Se Dik (Chinese Beefsteak in Curry Sauce).

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 (5.6 ounce) can coconut milk

1 tablespoon canola oil

1/2 cup chicken broth, divided

1 1/2 teaspoons curry powder

1 teaspoon minced fresh ginger

2 teaspoons minced garlic

4 1/2 teaspoons light soy sauce

1 onion, sliced

2 potatoes - peeled, halved, and sliced

1/2 teaspoon salt

3 skinless, boneless chicken breast halves, sliced

1 teaspoon white sugar

1 tablespoon yellow curry paste

Equipment:

whisk

bowl

frying pan

wok

Cooking instruction summary:

In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Kitchen-Friendly View

 

Step by step:


1. In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.

2. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil.

3. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.


Nutrition Information:

Quickview
248k Calories
20g Protein
15g Total Fat
7g Carbs
14% Health Score
Limit These
Calories
248k
12%

Fat
15g
24%

  Saturated Fat
9g
58%

Carbohydrates
7g
3%

  Sugar
3g
4%

Cholesterol
54mg
18%

Sodium
881mg
38%

Get Enough Of These
Protein
20g
41%

Vitamin B3
9mg
48%

Selenium
30µg
43%

Vitamin B6
0.72mg
36%

Manganese
0.52mg
26%

Phosphorus
243mg
24%

Potassium
515mg
15%

Vitamin B5
1mg
14%

Vitamin A
624IU
12%

Magnesium
44mg
11%

Iron
1mg
9%

Vitamin C
7mg
9%

Copper
0.17mg
8%

Fiber
1g
7%

Vitamin E
1mg
7%

Vitamin B2
0.11mg
6%

Zinc
0.9mg
6%

Vitamin B1
0.09mg
6%

Folate
17µg
4%

Vitamin K
3µg
3%

Calcium
31mg
3%

Vitamin B12
0.18µg
3%

covered percent of daily need
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