This adaptable Chicken Curry dish comes together in about 20 minutes making it perfect for busy weeknights.
My favorite part of this dish growing up was the condiments. Mom would serve it with 5-6 different toppings and we could each add our own. I usually added lots of everything just because I could.
Keep this recipe in your meal plan rotation, mixing it up with turkey, shrimp or even tofu instead of the chicken.
Whip up this easy Chicken Curry while the rice is cooking and you'll have dinner on the table in under 30 minutes. Click To Tweet
Want more 30 minute dinner ideas? Check this out.
Suggested condiments to serve with the curry: raisins, chopped salted peanuts, chopped hard-boiled egg, bacon bits, chopped sweet or sour pickles, sweetened coconut flakes, chutney, chopped green onion, chopped fresh cilantro
- 1 pound chicken breast cut into thin slices
- 1 tablespoon olive oil
- 1 tablespoon butter or olive oil
- 2 tablespoons onion finely chopped
- 1 teaspoon curry more or less to taste
- 1 1/2 tablespoon flour all purpose or gluten free
- 1/3 teaspoon salt
- 1/3 teaspoon sugar
- dash ground ginger
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon lemon juice
- 4-6 cups steamed rice for serving
In a large skillet heat olive oil over medium high heat. Add chicken and cook until almost all pink is gone. Remove from pan.
Melt butter in the skillet. Add onion and curry powder and sauté. Blend in flour and other seasonings. Cook until all is smooth.
Add broth and milk. Bring to a boil and cook for 1 minute, stirring constantly. Add chicken and lemon juice and cook until chicken is heated.
- Serve over rice with choice of condiments suggested in notes. Let each person choose condiments and sprinkle over curry as desired.
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