Name: Cambodian-Style Chicken Curry
Yield: 4
Cuisine: Cambodia
Ingredients: 1.00 lb chicken; 2.00 tbsp vegetable oil; 1.00 tbsp curry powder; 1.00 tbsp ground coriander; 1.00 tsp ground cumin; 1.00 tsp ground turmeric; 1.00 tsp ground ginger; 1.00 tsp garlic powder; 1.00 tsp onion powder; 1.00 tsp salt; 1.00 can coconut milk; 1.00 tbsp sugar; 1.00 tbsp fish sauce; 1.00 cup chopped cilantro

Cambodian-Style Chicken Curry

A delicious and fragrant chicken curry from Cambodia

Preparation time: 15 Minutes

Cooking time: 30 Minutes

Total duration: 45 Minutes

Calories: 397, Fat: 28g, Carbohydrates: 7g, Protein: 28g, Sodium: 945mg, Potassium: 567mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2.2%, Vitamin C: 2.6%, Calcium: 1.9%, Iron: 8.7%

This Cambodian-Style Chicken Curry is a flavorful and fragrant dish. The combination of spices and herbs give it a unique and complex flavor that will tantalize your taste buds. The chicken is cooked in a rich coconut milk sauce, and the result is a comforting and delicious dish.

Ingredients

1 lb chicken
2 tbsp vegetable oil
1 tbsp curry powder
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 can coconut milk
1 tbsp sugar
1 tbsp fish sauce
1 cup chopped cilantro

Chicken Curry coconut milk Cambodian Main Course
add to Bring shoping list add to G Google Calender

short description

Heat vegetable oil in a large skillet over medium heat. Add the curry powder, coriander, cumin, turmeric, ginger, garlic powder, onion powder, and salt. Stir to combine.
Add the chicken and cook until lightly browned, about 5 minutes. Pour in the coconut milk and bring to a simmer.
Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Stir in the sugar and fish sauce. Simmer for an additional 5 minutes.
Remove from heat and stir in the cilantro. Serve over steamed rice.

detailed description

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 tablespoon of curry powder, 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of ground ginger, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of salt. Stir to combine.
Add 1 pound of chicken and cook until lightly browned, about 5 minutes. Pour in 1 can of coconut milk and bring to a simmer.
Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Stir in 1 tablespoon of sugar and 1 tablespoon of fish sauce. Simmer for an additional 5 minutes.
Remove from heat and stir in 1 cup of chopped cilantro. Serve over steamed rice.

back