Curry Chicken In Gravy – a delicious recipe with chicken, flour, curry powder, cream of chicken soup, butter, milk. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Wash chicken.
2
In a medium bowl combine flour and 2 Tablespoons of curry powder; mix well.
3
Coat chicken well with flour mixture.
4
In a large fry pan or cast iron pan melt butter on a medium heat. Do not burn butter.
5
When butter is hot add chicken to pan giving plenty room to turn chick easily.
6
After chicken is added to pan turn heat to medium high.
7
Fry chicken til done (about 20 minutes) flipping every 5 minutes.
8
When chicken is done remove chicken to large bowl or serving plate turn heat to low.
9
In a large bowl combine soup, milk and 1 Tablespoon of curry powder mix well.
10
Add soup to pan with chicken drippings; stir well and warm through.
11
Pour soup over chicken. I pour half the soup over the the chicken and save the other half for gravy for the whipped potatoes.
12
Serve hot. ENJOY.
584
kcal
Calories
20
g
Fat
50
g
Carbs
48
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 6 ingredients. The key ingredients include: 4 -6 fresh chicken thighs (with skin), 2 cups unbleached all-purpose flour, 3 tablespoons curry powder, 2 (10 1/2 ounce) cans cream of chicken soup, and more.
Yes, Curry Chicken In Gravy 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
