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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4.1 30
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." item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken Curry with Chickpeas

Recipe courtesy of Robin Miller