This is such comfort food, especially if served over brown rice!! Does take time to prep.

Source: Christine Ha- Recipes from my home kitchen

Still searching for what to cook ?

Name: Chicken Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 2 T Curry powder divided; 1 tsp Onion powder; 1 tsp Garlic powder; 1 tsp Salt; 1/2 tsp Pepper; 2-3 pounds Boneless chicken thighs cut into bite-size pieces; 2 T Canola oil; 2 cloves Garlic minced; 1 Yellow onion chopped; 3 Carrots peeled and chopped; 3 Yukon gold potatoes cut into 6 wedges each; 2 stalks Celery chopped; 1/4 cup Fish sauce; 1 quart Chicken Stock; 1 13.5 oz Coconut milk; 2 tsp Cornstarch; Brown rice (optional)

Find the most delicious recipes here

INGREDIENTS

2 T Curry powder ; divided
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Salt
1/2 tsp Pepper
2-3 pounds Boneless chicken thighs ; cut into bite-size pieces
2 T Canola oil
2 cloves Garlic ; minced
1 Yellow onion ; chopped
3 Carrots ; peeled and chopped
3 Yukon gold potatoes ; cut into 6 wedges each
2 stalks Celery ; chopped
1/4 cup Fish sauce
1 quart Chicken Stock
1 13.5 oz Coconut milk
2 tsp Cornstarch
Brown rice (optional)

INSTRUCTIONS

1) In a small bowl, combine 1 T curry, onion and garlic powders, salt/pepper. Place in large sealable bag. Add chicken pieces and shake to coat. Refrigerate at least 30 minutes

2) In large stock pot over medium-high heat, heat oil. Add garlic and onion and cook until fragrant and soft

3) Add remaining 1 T curry and stir for 30 seconds

4) Add chicken mixture. Stir and cook for 3 minutes

5) Add potatoes, carrots, celery, fish sauce, stock, and coconut milk

6) Raise heat to high and bring to a boil

7) Cover and simmer on medium-low for 20-30 minutes (until chicken and vegies are tender)

8) Mix cornstarch with 2 tsp water and then add to chicken

9) Cook for 2 more minutes

10) Serve over brown rice.

NOTES

Alert editor

Chicken Curry

2 T Curry powder divided
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Salt
1/2 tsp Pepper
2-3 pounds Boneless chicken thighs cut into bite-size pieces
2 T Canola oil
2 cloves Garlic minced
1 Yellow onion chopped
3 Carrots peeled and chopped
3 Yukon gold potatoes cut into 6 wedges each
2 stalks Celery chopped
1/4 cup Fish sauce
1 quart Chicken Stock
1 13.5 oz Coconut milk
2 tsp Cornstarch
 Brown rice (optional)

1) In a small bowl, combine 1 T curry, onion and garlic powders, salt/pepper.  Place in large sealable bag.  Add chicken pieces and shake to coat.  Refrigerate at least 30 minutes
2) In large stock pot over medium-high heat, heat oil.  Add garlic and onion and cook until fragrant and soft
3) Add remaining 1 T curry and stir for 30 seconds
4) Add chicken mixture.  Stir and cook for 3 minutes
5) Add potatoes, carrots, celery, fish sauce, stock, and coconut milk
6) Raise heat to high and bring to a boil
7) Cover and simmer on medium-low for 20-30 minutes (until chicken and vegies are tender)
8) Mix cornstarch with 2 tsp water and then add to chicken 
9) Cook for 2 more minutes
10) Serve over brown rice.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (503g)
Recipe Makes: 6 Servings

Calories: 229
Calories from Fat: 37 (16%)

Amt Per Serving		% DV

	Total Fat 4.1g	5 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.8g
Cholesterol 9.6mg		3 %
Sodium 1423.3mg		49 %
Potassium 991.1mg		26 %
Total Carbohydrate 36.7g		11 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 32.9g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 229

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe