chicken curry

Chicken Curry

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

Course dinner
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 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


  1. In a large skillet heat olive oil over medium high heat. Add chicken and cook until almost all pink is gone. Remove from pan.

  2. Melt butter in the skillet. Add onion and curry powder and sauté. Blend in flour and other seasonings. Cook until all is smooth.

  3. 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.

  4. Serve over rice with choice of condiments suggested in notes. Let each person choose condiments and sprinkle over curry as desired.