Chicken Curry With Rice – a delicious recipe with T, chicken, onion, curry powder, heavy cream, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Melt 1 T butter in heavy skillet over medium high heat. Add chicken. Saute chicken until almost cooked through, about 2 minutes. Salt and pepper while sauteing. Transfer chicken to a bowl.
2
Add remaining butter to the skillet and melt. Add onion and saute for about 3 minutes. Add the curry powder and stir under onion is tender, about 1 minute. Add heavy cream, chicken broth and chutney. Add a dash of cayenne pepper and salt, to taste. Boil until sauce is thick enough to coat the back of a spoon, about 8 minutes. Return chicken and juices back to skillet and cook chicken until done,about 3 minutes.
3
Add the green onions to cooked rice. Serve the curry with the rice as a side dish, or marry the two dishes and toss before serving.
718
kcal
Calories
60
g
Fat
18
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 T butter, 1 1/2 to 2 pounds boneless chicken, cubed, 1 cup onion, 1 T curry powder, and more.
Yes, Chicken Curry With Rice falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
