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Classic Curried Chicken

southern.chef's picture
This curried chicken recipe is a simple yet delicious. Made with vegetables along with raisins, the curried chicken is cooked in broth and half and half. Spiced with curry powder and seasoned to taste, the curried chicken can be garnished with chopped cooked eggs, bacons or shredded green onions and served as desired.
  Half and half 1 1⁄2 Cup (24 tbs)
  Curry powder 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Chopped celery 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken broth 3⁄4 Cup (12 tbs)
  Chicken breast halves 4 , skinned, boned and cut into bite size pieces
  Assorted condiments 2 Tablespoon (Adjust Quantity As Needed)
  Hot cooked rice 2 Cup (32 tbs)

Dredge chicken in flour; brown chicken in butter in a large skillet.
Remove chicken, reserving drippings in skillet.
Set chicken aside.
Saute onion, celery, and raisins in reserved drippings until tender; add chicken broth.
Cook, uncovered, over low heat 5 minutes.
Stir in half and half, curry powder, salt, and pepper.
Simmer, uncovered, 10 minutes.
Add chicken, and simmer 10 minutes.
Serve over rice with several of the following condiments: flaked coconut, toasted almonds, peanuts, chutney, chopped green pepper, chopped hard cooked egg, crumbled bacon.

Recipe Summary

Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2188 Calories from Fat 837

% Daily Value*

Total Fat 95 g146.5%

Saturated Fat 56.7 g283.5%

Trans Fat 0.1 g

Cholesterol 457.1 mg152.4%

Sodium 1364.1 mg56.8%

Total Carbohydrates 221 g73.6%

Dietary Fiber 18.6 g74.2%

Sugars 32.5 g

Protein 109 g218.5%

Vitamin A 61% Vitamin C 28.4%

Calcium 57.4% Iron 86.4%

*Based on a 2000 Calorie diet

Classic Curried Chicken Recipe