One of the simplest curry recipes you’ll ever prepare is this simple chicken curry recipe. Simple sautéing of chicken breasts with onion and curry powder is followed by serving over hot cooked rice and, if preferred, a side of mango chutney.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- ¼ cup olive oil
- 2 large onions, diced
- ⅓ cup curry powder, or to taste
- 6 skinless, boneless chicken breast halves – cut into strips
Instructions
- Heat oil in a large skillet over medium heat until hot. Add onion and sauté until soft and golden brown, 5 to 8 minutes. Slowly stir in curry powder until well blended. Add chicken; reduce the heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Uncover and cook, stirring constantly to prevent burning, until pan juices reduce to desired amount, 3 to 5 minutes.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 82 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the recipe, very fast to prepare and cook. From start to finish it took me 45 minutes. Very easy and tasted great considering only a few ingredients were used. The only thing I did add was salt and pepper to the chicken for more flavor. When you use only curry for your spice you can taste that something is missing. I put the chicken over chicken flavored rice and a little plain yogurt on the side for dipping. Delicious!
Will not change anything to it
Sorry for the bad review but it was so dry I think you are missing something, I add 1/3 cup of water and it wasn’t enough. For me it was uneatable and I love curry.
This was just what I was looking for. It was quick and easy and delicious. I’m sure better chicken curry recipes exist, but this cannot be beat for the ease of cooking. Mine tasted great and I used some old dollar store curry spice that my ex-girlfriend left. The next day, I tossed the chicken curry into a multi-grain wrap with some basmati rice. It was delicious. Thank you!
There needs to be a liquid in here. I added a can of unsweetened coconut milk and it was so creamy and delicious. I highly recommend added a can of coconut milk when making! Besides that, it was great. Would be even better with some tomato, carrot, peppers ??
Love
loved it
Recipe amazing but instead of two big onions I did one big onion bell pepper and season my chicken breast with a little bit of garlic powder and onion powder And added one can of green beans( drained)and a cup of water perfection
I would make this dish again. I love it and added cubed white potatoes, orange peppers, thyme, garlic powder and salt and black pepper.
Easy to make and very tasty.
I added about 3 splashes of dry sherry to the skillet when I added in the chicken. Just before serving I removed the chicken, kept it warm, and thickened the sauce to pour over the chicken. I served saffron rice (found in All Recipes) with the curried chicken.
I added golden potatoes, baby carrots, and a pinch of sugar! Paired with Organic Jasmine Basmati rice. Yummy!!! Thanks for the easy recipe!
Lovely
I cooked the onions all the way down, added some chopped carrots I had laying around, used the chicken broth and the recipe fell flat. It’s dull, I get a ton of spice but not a lot of flavor.
Easy to make and very tasty. I used the ingredients as listed but I wanted more sauce so added a little over a cup of water mixed with a heaping teaspoon of Tone’s chicken base. Also added a Granny Smith apple, peeled and chunked. Reviewers who mentioned the house smelling of curry afterward were correct. The curry smell lasted 2-3 days even after burning a candle.
I made this recipe this evening…big hit for my family, including my youngest who is a picky eater! Enjoyed…thank you!
Sounds like a great recipe. Definitely trying it for dinner tonight!
my 13yr old daughter cooked this for me tonight and it was surprisingly good with recipe followed exactly as described. She ate it over rice, I ate it on some baked potatoes that I needed to get eaten. Great easy recipe.
I followed the recipe except I do a few minor substitutions. I added the chicken broth (low sodium), I also substituted the onions with green onions. I’m on a strict low carb and low sodium diet. I also used brown rice instead. This was really good and I think I out did myself. My son even loved it…well try this again.
Extra broth not necessary if you don’t cook the onions all the way down before adding chicken and covering. If sauce isn’t abundant after 45 minutes, just skip the 15 minute boil-down at the end. This recipe worked great for me. I’d salt the onions liberally upon sauté too; this helps them give their water to the sauce.
tasted good