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Quick Chicken Curry

American.foodie's picture
This quick chicken curry is a creamy and savory curry made with cream of coconut to it. Prepared with cubed chicken or turkey, the chicken curry is skillet cooked with chicken bouillon and lemon juice to flavor. With milk for a smooth texture and added garlic for taste, the chicken curry can be served with rice and a fresh salad.
  Cubed cooked chicken/Turkey 3 Cup (48 tbs)
  Onion 1 Cup (16 tbs), chopped
  Garlic 1 Clove (5 gm), finely chopped
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Unsifted flour 1⁄4 Cup (4 tbs)
  Milk 2 1⁄2 Cup (40 tbs)
  Coconut cream 3⁄4 Cup (12 tbs)
  Curry powder 1 Tablespoon
  Chicken instant bouillon/3 chicken flavor bouillon cubes 1 Tablespoon
  Lemon juice concentrate 1⁄4 Cup (4 tbs)
  Hot cooked rice 1 Cup (16 tbs)

In large skillet, cook onion and garlic in margarine until tender; stir in flour.
Gradually add milk; stir until smooth.
Add cream of coconut, curry and bouillon.
Over medium heat, cook and stir until thickened.
Add juice reduce heat and simmer 10 minutes.
Add chicken.
Cook 10 minutes longer.

Recipe Summary

Side Dish

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