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Chicken With Creamy Curry Sauce

User Rating 4 Star Rating (2 Reviews)


Chicken With Creamy Curry Sauce

Chicken With Creamy Curry Sauce

Diana Rattray
This easy skillet chicken is flavored with curry powder, garlic, and a little wine. Serve this great tasting chicken with rice and a favorite vegetable for a fabulous family meal.


  • 4 to 6 boneless chicken breast halves, without skin
  • Salt and pepper
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley, or about 1 tablespoon dried
  • 4 green onions, thinly sliced
  • 4 cloves garlic, finely minced
  • 1 1/2 teaspoons curry powder, or to taste
  • 3/4 cup heavy cream
  • Salt, to taste


Wash chicken breasts; pat dry and lightly sprinkle all over with salt and pepper. Dredge in flour to coat both sides.

Heat oil and butter in a large skillet over medium heat. Add chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, carlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in cream and add salt, to taste. Heat through. Serve chicken breasts with a little of the sauce.
Serves 4 to 6.

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User Reviews

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 5 out of 5
Loved every bite!, Member goalie33

I didn't have green onions or heavy cream, so I substituted a few tablespoons of minced onion, and used a heavy cream substitute (http://frugalliving.about.com/od/makeyourowningredients/r/Heavy_Cream_Sub.htm) and it worked perfectly. It was extremely easy to prepare, the chicken was really tender, and the sauce was incredible. My husband is a picky eater, and he loved the sauce so much that he saved the leftovers for lunch the next day. Would definitely recommend it, and I look forward to making this recipe many times in the future.

2 out of 2 people found this helpful.

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