Recipe printed from:

Chicken Curry

Recipe by Vivian Short, reviewed by Renal Dietitians Anja Webster and Dani Renouf

Chicken Curry

Spice up your dinner with this delicious recipe!


  • 1 large boneless (~8oz), skinless chicken breast, cut into 1/4‐inch strips or cubes
  • ¼ tsp salt and freshly ground black pepper ❏
  • ½ ‐ 1 tsp curry powder, divided, use more for desired taste
  • 3 tbsp vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 1 garlic clove, minced (optional)
  • 1 tbsp grated fresh ginger (optional)
  • 2 cups no salt added chicken broth
  • 2 tablespoons cornstarch ❏ 2 teaspoons sugar
  • 1 cup frozen peas (no need to thaw)
  • 1 cup canned no salt‐added chickpeas
  • Serve over 2 cups of your favorite rice


Portions: 4
Serving size: 1
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Food Handling tips:

  • Wash hands with soap and warm water for 20 seconds. Clean all countertops and equipment used for food preparation.
  • Gently rinse all produce under cool running water. Use a clean vegetable brush to scrub firm produce.
  • Use separate equipment for handling raw food and cooked food.
  • Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.


  1. Don’t rinse raw poultry prior to using. Sprinkle and rub the chicken evenly with salt, pepper, and half of curry
    powder. Let it sit for 10‐15 minutes. Wash your hands thoroughly, 
  2. Heat half of the oil in a 12‐inch skillet over high heat until just
    smoking. Add the chicken in a single layer and cook, stirring
    occasionally, until lightly browned but not cooked through, about 3
    minutes. Cook until the internal temperature of the chicken reaches 74 ºC (165ºF) on a digital food thermometer. Transfer the partially cooked chicken to a clean bowl and set
  3. Return skillet to heat and set to medium. Add 2nd half of the oil and
    finely chopped onions. Cook, stirring occasionally, until softened,
    about 5 minutes. Stir in the garlic, and ginger (optional) plus the
    remaining half of curry powder and cook until fragrant, about a
    minute more.
  4. Whisk the cold no salt added chicken broth and cornstarch together to
    dissolve the cornstarch, then add to the skillet along with the sugar.
  5. Bring to a boil, then reduce the heat to medium and cook until the
    sauce is nicely thickened, about 5 minutes. Add canned no salt, added
  6. Taste for the desired amount of curry. Add more as desired.
  7. Add the frozen peas and partially cooked chicken to the skillet, turn
    the heat down to low and simmer until the chicken is cooked through,
    stirring frequently for at least 20 minutes.
  8. Serve with ½ cup of cooked basmati rice and a side of steamed veggies or
    green salad.

Nutrient Analysis

  • Calories: 307 KCal
  • Protein: 18.25 g
  • Carbohydrates: 18.5 g
  • Fibre: 3.75 g
  • Total Fat: 16 g
  • Sodium: 196 mg
  • Phosphorus: 200 mg
  • Potassium: 313.75 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/4

Renal and Diabetic Exchanges

2.6 protein, 1.2 startch, 4 vegetable

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup