Curried Chicken

Curried Chicken

FatManWhoCooks

"This is a very easy and delicious chicken recipe that goes well served with rice."
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Ingredients

1 h 25 m servings 389 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
  3. Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
  4. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 152
  1. 193 Ratings

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Most helpful positive review

I wanted to make it a bit more healthy so I only used boneless, skinless, chicken breast. I cut them up into chunks and cooked them in a wok with the onions, apples, paprika, salt, pepper, and b...

Most helpful critical review

I was excited to try this. I love curry but have never made it myself. Thought this recipe seemed a little odd with the cream of mushroom soup, but it was easy so gave it a try. Did not like ...

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I wanted to make it a bit more healthy so I only used boneless, skinless, chicken breast. I cut them up into chunks and cooked them in a wok with the onions, apples, paprika, salt, pepper, and b...

My husband said this was the best curry chicken he has ever had!

This was awesome - couldn't find my curry powder so the spices that I used were the paprika, salt, pepper and garlic powder. Turned out well - raves from the hubby.

If you love curry, then you'll LOVE this simple recipe! Only one suggestion-if you decide to separately cook with skinless, boneless chicken breast instead, then saute the onion and apple much ...

Weirdest recipe ever (curry + canned soup?), but DELICIOUS and FAST. My husband loved this even better than a time consuming curry I made from this site. If I can please him with a LOT less work...

We made this with chicken breast and sour cream mixed with a little milk since we didn't have half & half. Very yummy!

I LOVE this recipe!!! and my wife does too!! We double the Curry powder and use milk instead of cream and sub boneless skinless thighs for a bit healthier dish, but the core of this recipe stay...

I added extra curry powder and onion, some mushrooms and peppers for an extra bite and it was delicious.

This was a really good recipe. To save time, I fried the diced boneless, skinless chicken breast with the chopped onion and 1 clove chopped garlic, along with the apple in olive oil. In a medi...

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