Fragrant Chicken Curry

Fragrant Chicken Curry
  • 2 tablespoons curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, halved and thinly sliced
  • 3 garlic cloves, minced
  • 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
  • 1 (13.5 ounce) can light coconut milk
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14.5 ounce) can chicken broth
  • To serve:
  • Cooked basmati rice
  • chopped fresh cilantro
  • mango chutney


  1. Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
  2. Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
  3. Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.

04/19/2018
Fragrant Chicken Curry, recipe PT15M PT1H 5 455 calories

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