Easy Chicken Curry Recipe - Allrecipes.com
Easy Chicken Curry Recipe
  • READY IN hrs

Easy Chicken Curry

Recipe by  

"Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  2. Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2005

All you need to make this recipe PERFECT is a can of chicken broth! By adding the broth and a little extra onion, this recipe came out almost identical to my friends curried chicken and she's from Jamaica!! Also, curry powders vary, so only add as much powder as tastes good to you! This was soooo good, I had no leftovers!

 
Most Helpful Critical Review
Nov 12, 2003

What a mess! 1/3 cup of curry! This is too much and not enough in the way of other ingredients!

 
Jan 26, 2007

This recipe provides a great starting point for a delicious, easy curry. First I thinly sliced 3 large chicken breast halves and browned them in olive oil. While they were cooking I started the onion (in 3T. olive oil) in a separate skillet. To the onion I added sliced, fresh mushrooms and some frozen peas. When the veggies were heated I added 3 T. curry, some hot pepper flakes, 2 C. chicken broth and 1/2 C. unsweetened coconut milk. Finally, I stirred in the cooked chicken strips and let the whole thing cook for an additional 15 min. to reduce the broth. Served this over Texmati rice to my family of 4 and everyone really loved it! The 3 T. of curry powder seemed like plenty to us, but that's personal perference. This recipe would get 5 stars except that it had to be tweaked quite a bit.

 
Dec 24, 2006

I agree this recipe isn't perfect because it produces very little sauce if any. I read the reviews while making it, and followed them. Simply add a cup or so of chicken broth, and other ingredients to taste (onions, green peppers, extra curry powder) and it makes for an outstanding curry recipe, you won't be dissatisfied.

 
Dec 01, 2003

Something has got to missing from this recipe. Way too much curry and no sauce. I added a cup of water and a can of condensed cream of chicken soup. Helped save the dinner

 
Jan 09, 2006

Good recipe, but I took another's idea and added chicken broth, otherwise, it would not have any sauce to it. Also, I added green pepper. Next time, I would add onions and green peppers toward the end so they would keep some firmness to them.

 
Feb 08, 2008

I tried this last night with the following changes based on other reviews. I added 1 can chicken broth. I also seasoned my chicken with salt, pepper, garlic salt, and curry powder and let it marinate in the fridge for about 3 hours. After that, I followed the recipe and my family loved this dish.

 
Mar 06, 2005

Excellent dish for a first time curry cooker. It was simple and tasty, even better with a lot of onion and a pinch of cumin! Great base for a stew! Yum!!

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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