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Calcutta Chicken Curry

Calcutta Chicken Curry Recipe

  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup flour
  • 2 pounds chicken breasts (boneless and skinless), cut into ½-inch strips
  • 4 tablespoons butter (½ stick)
  • 2 tablespoons vegetable oil
  • 1½ cups finely chopped yellow onion
  • 1½ cups peeled and finely chopped carrot
  • ½ cup finely chopped celery
  • 3 tablespoons Madras curry powder
  • 1 teaspoon ground turmeric
  • One 14.5-ounce can unsweetened coconut milk
  • 1½ cups chicken broth
  • One 14.5-ounce can diced tomatoes, drained
  • Chunky Mango Chutney (see Notes)
  • 1 red apple, diced
  • Dried currants
  • Sweetened shredded coconut
  • 1 cup chopped salted cashews mixed with ¼ cup chopped crystallized ginger
  • Lime wedges
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 378kcal (19%)
Total Fat 29g (45%)
Saturated Fat 19g (93%)
Cholesterol 37mg (12%)
Total Carbohydrate 22g
Dietary Fiber 3g
Sugars 5g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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