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indian chicken curry

(2 ratings)
Recipe by
Gina Schmitz
Juneau, AK

This recipe was given to me by my mother-in-law after I married my husband. It has been and always will be one of his very favorite meals. This was given to my mother-in-law by a friend from India who made it very mild for her American tongue.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For indian chicken curry

  • 2 md
    chicken breast halves, skinless and boneless
  • 2-3 c
    chicken broth, enough to cover chicken breasts
  • 5 Tbsp
    butter
  • 3/4 c
    onion, chopped
  • 7 Tbsp
    flour
  • 2 1/2 tsp
    curry powder
  • 1 1/2 tsp
    salt
  • 1 1/2 tsp
    sugar
  • 1/4 tsp
    ginger
  • 1 1/2 tsp
    lemon juice, fresh
  • 2 c
    milk

How To Make indian chicken curry

  • 1
    Poach chicken breasts in enough chicken broth to cover the breasts. When chicken is cooked, set aside to cool. Shred with 2 forks. Reserve 1 cup of the broth.
  • 2
    Melt butter in heavy bottom pan or a double boiler if you have one. Add chopped onion and gently cook in butter until onions are softened but not browned.
  • 3
    While onions are cooking, combine flour, curry, salt, sugar and ginger together. Add to onions and cook for a minute to cook the flour. Add reserved chicken broth and mix well. Gradually add milk and stir until thickened. Add lemon juice and shredded chicken.
  • 4
    Serve over rice and top with any additions you might like such as chopped green onion, chopped tomatoes, coconut, chutney, or chopped cashews.

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