*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All you need to make this recipe PERFECT is a can of chicken broth! By adding the broth and a little extra onion, this recipe came out almost identical to my friends curried chicken and she's from Jamaica!! Also, curry powders vary, so only add as much powder as tastes good to you! This was soooo good, I had no leftovers!
This recipe provides a great starting point for a delicious easy curry. First I thinly sliced 3 large chicken breast halves and browned them in olive oil. While they were cooking I started the onion (in 3T. olive oil) in a separate skillet. To the onion I added sliced fresh mushrooms and some frozen peas. When the veggies were heated I added 3 T. curry some hot pepper flakes 2 C. chicken broth and 1/2 C. unsweetened coconut milk. Finally I stirred in the cooked chicken strips and let the whole thing cook for an additional 15 min. to reduce the broth. Served this over Texmati rice to my family of 4 and everyone really loved it! The 3 T. of curry powder seemed like plenty to us but that's personal perference. This recipe would get 5 stars except that it had to be tweaked quite a bit.
I agree this recipe isn't perfect because it produces very little sauce if any. I read the reviews while making it and followed them. Simply add a cup or so of chicken broth and other ingredients to taste (onions green peppers extra curry powder) and it makes for an outstanding curry recipe you won't be dissatisfied.
Good recipe but I took another's idea and added chicken broth otherwise it would not have any sauce to it. Also I added green pepper. Next time I would add onions and green peppers toward the end so they would keep some firmness to them.
I tried this last night with the following changes based on other reviews. I added 1 can chicken broth. I also seasoned my chicken with salt, pepper, garlic salt, and curry powder and let it marinate in the fridge for about 3 hours. After that, I followed the recipe and my family loved this dish.