Easy Chicken Curry

67 Reviews

Prep: 15 min
Cook: 1 hr
Ready In: 1 hr 15 min

“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.” - by Aurelie Stalnaker

Ingredients

6 skinless, boneless chicken breast halves - cut into strips
1/4 cup olive oil
2 large onions, diced
1/3 cup curry powder, or to taste

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Metric US

Original recipe yields 6 servings

Directions

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.
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!)

Nutrition

Amount Per Serving (6 total)

Calories
247 cal
12%

Fat
11.3 g
17%

Carbs
7.9 g
3%

Based on a 2,000 calorie diet

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Reviews (67)

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488

anticipatingautumn

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 Jam..." See moreaica!! Also, curry powders vary, so only add as much powder as tastes good to you! This was soooo good, I had no leftovers!"

321

Diana S.

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 ..." See more(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."

152