Progresso® Curry Chicken

Progresso® Curry Chicken

Progresso(TM) Recipe Starters(TM) 0

"This thick and creamy curry chicken is easy enough for a weeknight recipe, but flavorful and satisfying enough to serve to guests!"

Ingredients 25 m {{adjustedServings}} servings 416 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In 10-inch skillet, heat 2 tablespoons oil over medium heat. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink in center. Stir in curry powder until well blended; cook and stir 1 minute.
  2. Add cooking sauce to chicken mixture. Heat to boiling, stirring occasionally. Reduce heat; simmer 5 minutes to blend flavors. Stir in whipping cream; cook until hot, stirring occasionally.
  3. Serve chicken mixture over rice; sprinkle with cashews and cilantro.
Tips & Tricks
Spicy Indian Chicken and Mango Curry

Make a sensational Indian curry that’s both creamy and spicy.

Indian Chicken Curry II

This homemade Indian chicken curry dish is so delicious, you won’t miss takeout.


  • Curry is a spice that has many different heat levels. Use one that works for your family.
  • Purchase already cooked rice for added convenience.
  • Add extra vegetables like peas and carrots, or just peas with the cooking sauce
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Reviews 6

  1. 6 Ratings


This needed a few changes to be five stars for us, but it ended up turning out REALLY YUMMY! Instead of serving a veggie side dish, I steamed some broccoli to add in after stirring in the whipping cream-it was a great addition! I like curry, so as a personal preference I doubled the seasoning. I also felt it needed some kick so added red pepper flakes to taste. The sauce was a little on the thin side so I thickened it with a cornstarch slurry. I highly recommend topping with cashews, as suggested. We really enjoyed this over Basmati rice with some butter-brushed garlic naan.


We really enjoyed this dish. 5 stars for ease, 4 stars for flavor. I seasoned the chicken with a little salt and pepper before cooking it. I doubled the curry which I think was absolutely necessary. The sauce thickened up nicely so I was very hesitant about adding the cream. Halfway through me pouring in the cream in I stopped and didn't add the rest. I just felt it didn't need it. I added the cashews and the cilantro and ended up with a really tasty meal. I would make again with the changes.


Sorry but this was not my favorite recipe. The sauce had no flavor at all. The only taste that I could find was the curry powder. I did let it simmer very slowly to try to enhance the flavor and it did help but as a quick weeknight meal I would not do this one.