Chicken Curry

Chicken thighs lend additional flavor to zippy Chicken Curry. Recipe courtesy of Ming Tsai, host and executive producer of Simply Ming

Yields: Makes: 8 servings (serving size: 1 cup curry)


  • 1 canola oil

  • 2 large onions, diced

  • 2 curry powder

  • 2 minced ginger

  • 2 boneless, skinless chicken thighs, chopped

  • 1 (14-oz) can light coconut milk

  • 2 chicken stock

  • 2 bananas, chopped

  • 2 chopped cilantro, plus garnish

  • 2 cornstarch

  • 2 water


calories 246

fat 9.7g

saturated fat 4g

monounsaturated fat 2.8g

polyunsaturated fat 1.6g

protein 24g

carbohydrate 16g

fiber 2g

cholesterol 108mg

iron 23mg

sodium 201mg

calcium 29mg


  1. Whisk cornstarch and water; stir into pot. Cook on high 1 minute. Add salt and pepper to taste. Garnish with cilantro.