Our family’s preferred winter comfort food is this.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 tablespoons butter
- ½ cup minced onion
- 1 tablespoon curry powder
- 6 tablespoons all-purpose flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons white sugar
- ¼ teaspoon ground ginger
- 2 cups chicken broth
- 2 cups milk
- 4 cups cubed, cooked chicken
- 1 tablespoon lemon juice
Instructions
- Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
- Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
- Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
- Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.
- You can also use shrimp in place of the chicken.
- Make chicken broth from 2 bouillon cubes and 2 cups hot water if you prefer.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 9 g |
| Sodium | 810 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it and Rudy loved it. The recipe could call for rice or side dish. We made basmati and even our neighbor who is not a connoisseur of ethnic foods found it delish. More spice so we always add sriracha or any hot sauce. Also added peas at the end and shredded carrots in the middle and some lentils and chick peas for some variety. It was simple and easy and we have our favorite store Meier for roast chicken (wayyyyyy better than any other store roast chicken) and cut part of one of those up and it made just 4 cups as needed. We thought afterward we could have done coconut milk instead of milk or oatmilk. Wonderful recipe – will do again soon.
Made as directed but added some potatoes, spinach, and peas. The whole family loved it and the seasoning was just right. Next time I would probably use less flour.
5 stars for being a simple recipe to build off of. After reading the reviews, I also thought there was not enough seasoning in this dish. I seasoned the chicken and added minced garlic and a can of Veg-All. I also used some garlic and onion powder, black pepper and doubled the amount of curry. I forgot to add lemon juice so don’t know if that would have made a big difference. It turned out very tasty and I will be making this again!
I had leftover chicken to use, which cut down on prep time. I added sweet peppers, chopped, and used coconut milk instead of regular (I didn’t have milk in the house, but had several cans of coconut milk). We make a lot of curried dishes, from Thai to Indian, and Carribean. This was the easiest and every bit as tasty! Amazingly delicious, and I only made changes due to trying to use what was in my supplies. Its really versatile, and almost any veggie or “milk” would work just great in it.
Really tasty! I followed recipe except I used only 1 cup milk instead of two. It made the sauce perfectly thick and delish!
Turned out great but next time I will add more curry, some spice and turmeric. This time I added carrots and peas to make it more of a complete dinner.
Absolute favorite! I make it at least once a month. I do double the curry though. Trying the shrimp version next. Thanks for a great recipe!
Pretty good! I added a bag of frozen stir-fry vegetable mix and subbed lemon zest because I didn’t have lemon juice. Will definitely make again!
Good recipe – we enjoyed it. I did reduce the curry powder as I was concerned about the amount. Ultimately, I had adjusted it to 2 teaspoons and that was plenty for us.
This was delicious! Followed the recipe and didn’t make any changes. My kids loved it, too. We put it over white rice. I will make this again!
It was an ok recipe. Made as is. Wouldn’t make it again. Still searching for an exceptional chicken curry.
This was fantastic, we love garlic so I added a few cloves after the onion was tender plus some bell pepper, broccoli and carrots. The whole family loved this meal. Thank you for sharing this recipe, my family thoroughly enjoyed tonight’s dinner!
Oh, yum… a simple curry dish that feels like a warm, invisible blanket wrapping around my insides. Comfort food!
Really good recipe. Then I made the healthier version. Wheat flour, honey instead of sugar, avocado oil instead of butter, Low sodium chicken broth. It was still good. Served with brown basmati rice and broccoli
I made this tonight just as the recipe said. I did halve it tho. I served it with white rice along with a vegetable & salad
Exceptionally easy curry to make
This was so good–creamy and savory! I followed it almost exactly except I used a little nutmeg instead of ginger, used almond milk, and added some green pepper with the onion. It was delicious over rice and I’ll definitely be making it again.
I added mushrooms and frozen peas. I cut the salt in half. I also used ghee instead of butter, whole wheat flour and lite coconut milk. It had to cook about 15 minutes to get to the right consistency, but it was good. A bit healthier alternative.
This was very simple and very good. Everyone in the family loved it. I will play with it a bit cause I would like it to have a little more curry flavor, but that’s me. I love curry. 🙂
delicious and simple. great over white rice. I’ll definitely add some broccoli next time as I read in one of the reviews to make it a more complete meal. loved it and will make it again.
SOOO easy and delicious! Mix in some more veggies when stir frying for a healthier dish. Very adaptable-almost any veggies will do the trick