Sandy'S Chicken Curry
Sandy's Chicken Curry offers tender chicken simmered in a fragrant, spiced sauce with aromatic curry, garlic, ginger, and a hint of peanut butter, perfect for comforting meals.
Ingredients
- 2 1/2 lb. chicken, disjointed and skinned ⓘ
- 3 c. chicken stock ⓘ
- 1/4 tsp. ginger ⓘ
- 1 tsp. salt ⓘ
- 2 Tbsp. olive oil ⓘ
- 1 1/2 c. chopped onions ⓘ
- 2 cloves garlic, pressed
- 1 Tbsp. peanut butter ⓘ
- 1 tsp. curry powder ⓘ
- 1 c. milk ⓘ
- 2 Tbsp. flour ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1/4 tsp. ground cardamom ⓘ
- 1/4 tsp. ground cloves ⓘ
Instructions
- Put chicken, stock, ginger, and salt in a pan; simmer for about 30 minutes.
- Heat oil in a small skillet; sauté onions until golden.
- Blend in garlic, peanut butter, curry powder, and milk; cook over low heat for about 4 minutes.
- Mix the flour with a small amount of water until smooth.
- Remove chicken pieces from the stock; add the flour mixture to the stock.
- Cook over medium heat, stirring constantly, until smooth and thickened.
- Pour the onion mixture into the sauce and blend well.
- Stir in the lemon juice, ground cardamom, and ground cloves.
- Add chicken pieces to the sauce and heat through gently.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in yogurt and spices overnight. If you're out of curry powder, a mix of turmeric, cumin, and coriander can be a great substitute. You can also add vegetables like bell peppers or peas to enhance the dish, similar to how it's done in Curried Chicken And Vegetables.
Serving Suggestions
Serve this curry with steamed basmati rice or warm naan for a complete meal. A side of cooling cucumber raita can balance the spices beautifully. For a heartier option, pair it with roasted vegetables or a fresh salad to complement the flavors. This dish also works well with Indian recipes that feature similar spices.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of milk or water to maintain creaminess. You can also microwave in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Sandy'S Chicken Curry contains roughly 1239 calories, with 40g protein, 225g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (481% of the Daily Value), iron (222% of the Daily Value), and calcium (152% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, bone-in chicken can enhance the flavor of the curry. Just ensure to adjust the cooking time accordingly, as it may take longer to become tender. Simmer until the meat easily pulls away from the bone.
What can I substitute for peanut butter?
If you're allergic to peanuts, almond butter or tahini can work well as substitutes. Each will impart its own flavor, but they will still provide the creaminess needed for the sauce.
Is it possible to make this dish vegetarian?
Absolutely! You can replace the chicken with tofu or chickpeas and use vegetable stock instead of chicken stock. This will give you a delicious vegetarian curry that's just as satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).