Chicken Curry

Total Time:
35 min
5 min
30 min
  • 1 1/2 pounds chicken, boneless and skinless
  • 2 teaspoons cumin
  • 4 teaspoons flour
  • 2 tablespoons oil
  • 1 cup chicken stock
  • 1 tablespoon butter
  • 1 cup frozen peas, thawed
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced on diagonal
  • 1/4 cup heavy cream
  • Salt and pepper, to taste
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon cinnamon

Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice

For the rice: Cook Basmati rice according to package directions

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    30 Reviews
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    I made this for my boyfriend and me, and instead of following the exact directions, we followed some of the recommendations in the comments: more curry, more chicken stock, and more salt.... That probably cancelled out anything that was healthy in this dish, ha, but I definitely think it made it better. It was decent overall. Certainly wasn't bad, just wasn't (to quote my boyfriend) "rave-able."
    My husband enjoyed the dish but I thought it was okay - not bad, just okay. Agree with others to add more chicken stock (maybe 1/2 cup more. I also agree that it was bland. Will try another recipe for next time.
    I did like the easy way of doing this recipe. The ony ingredient that I didn't like is the cinnamon. It just didn't help my taste bud. I tried it without it and the taste was much better to me, also I did have to add more stock and added more heat. Very good and easy.
    This was an average recipe. Followed the ingredients to a T, except I added a sliced red pepper. Had good curry taste, however it came out VERY mild, almost bland. I would STRONGLY suggest amping up the heat, either with more curry or another source, as it only registered a 2 out of 10 on a heat scale. I will not make this recipe again.
    Just made this for dinner and was very impressed. The receipe was simple but have to agree with the other reviews I had to add more than a cup of stock. I will definetly make this again.
    This recipe is fabulous! It's tasty... it's curry... it's great! My only comment when preparing this is that the one cup of chicken stock is not enough. You need to have more close by while you are cook and just add to it when the need arises. 
    One of my favorite recipes!
    This is great. My husband is picky about chicken curry and has passed his taste test. He does not like cumin so I omited -thought of adding and see if he notices. I agree the curry is important! Affects how much bite to the taste and flavor! Its just as well the next day (after it absorbs more flavor!
    This is a very good basic curry recipe but its overall success depends on the curry powder you use. I use the sweet curry powder from Penzey's Spices as it has great flavor. I also added red pepper flakes for a little heat as well as some cubed potatoes as I love potatoes in curry. It came out great and leftovers are excellent on a baked potato!.
    It was pretty good. My bf said it was actually missing something, but he couldn't figure it out what it was. It came very close to the Indian restaurants' and his mom's cooking. i added chili peppers and cayenne for the extra kick. I also used mango chutney (from an Indian grocer) to use as condiment to serve. I bet it would have been great with some naan.
    Love his recipe. I like to experiment with the different types of curry, and sometimes add a little red pepper to the mix for a kick. This is a family favorite that we have made again and again.
    Is this curry a yellow curry?
    This is comfort food at it's finest. I always try the recipe exactly the first time, unfortunately, I over cooked my chicken, but I found the sauce to be flavorful and comforting. My guy thought it would taste better over pasta, but I loved the rice. I was looking for a little more heat though. With a little tweaking, this will be an awesome dish!
    This was the first time I had ever made a curry dish so this recipe took the fear out of it. It was spiced just right so even my pickest eater enjoy it also. I did add a little more stock and cream then called for. The next time I am going to try adding watercresse for a nice added crunch.
    I never had a curry dish before, but being the cook that i am, i wanted to experiment with it myself. the recipe looked simple enough, compared to the other curry recipes i had found. i had all of the ingredients here at home, instead of making a last minute run to the store which is always nice. i did make some adjustments to recipe, like others. i added some garlic and more salt. i did not have broccoli, but i did have sugar snap peas, which i used. Instead of the cream, i used fat-free sour cream. overall, the dish turned out nice. i made some rice with a bit of chicken stock and added coconut. i will make this again! to the recipe box u go!
    I make this recipe all the time, but add garlic and use fresh broccoli florets instead of the peas. I also add quite a bit of salt and just a dash of cayenne. With these minor tweaks, the dish turns out awesome and I am constantly receiving compliments whenever I make it. It's even better the next day!
    I added a tablespoon of minced garlic and a teaspoon of cayenne for heat, this came out EXCELLENT! My family and friends loved this dish! Thank you! ^_^
    Less cream, more spices. I added chili powder, more curry and paprika. The cream kinda takes the punch out, but i wanted spicey stuff.I might try sour cream or yogurt next time; that might be better than cream.I boiled 1 cup chicken stock 1 cup water and some coconut flakes and it made for a fantastic rice to go with this dish.
    Tasted a chicken curry frozen Weight Watchers meal while I lived in England. It was addicting and this recipe nails that same flavor I've been searching for and my family loved it.
    We really enjoyed this recipe. I did take the suggestion of a previous reviewer and added garlic and par boiled diced potatoes, I also put in a couple dashes of cayenne pepper.
     Super simple to make.
    I added diced garlic, ginger and a bit of cayenne pepper for heat. I used no cream at all, just a little more chicken stock. It came out delicious with a nice, thick sauce to serve over rice.
    This recipe was simple and my family loved the flavor. I did reduce the curry powder to 1 Tbs and I substituted 1/2 tps of freshly ground nutmeg for the cinnamon. My children had never tried curry, so I wanted to tone it down just a bit until their palets get used to the flavor. Also a great way to get those peas and carrots into the tummy. It was a big hit served over white rice!!
    super easy and tasty
    needed garlic, ginger and potato
    I thought this recipe was great. I also added garlic with the onion and diced parboiled potatoes with the carrots, no peas.
    I used skinless chicken thighs for the recipe and substituted non-fat yogurt for the cream. I just added a little more chicken stock to thin it out. It turned out great.
    I thought there was way to much cream in this dish and it tasted BItter
    This recipe was so easy and fast! I added garlic with the onion for extra flavor. I also added quite a bit of salt. We loved and would definitely make it again.
    i made this dish and it wasn't very tasteful. it was missing "something" i have been trying to find a recipe for chicken curry to no avail.
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