Recipe courtesy of Food Network Kitchen
Save Recipe Print
35 min
5 min
30 min



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

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Curried Chicken Salad

Recipe courtesy of Ina Garten

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Curried Chicken and Rice Soup

Recipe courtesy of Food Network Kitchen

Spicy Thai Red Curry Chicken Casserole

Recipe courtesy of Katie Lee

Spicy Red Curry Chicken and Rice

Recipe courtesy of Robert Irvine

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories