Bonnie's Yummy Curry Chicken

Elaine Douglas


Several years ago a co-worker offered to make dinner for me at my place because she had a very tiny apartment kitchen. I agreed and she brought all of the ingredients to my place and set to work. The result was this very fast and easy chicken curry dish. She shared the recipe with me but I mislaid it over the years. Bonnie moved on and so did I. Yesterday I decided to go through all of my paper recipes gathered over the past 55 years. Happily I found the recipe that Bonnie had shared with me and now I am sharing with you.

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Depends on your appetite - 6 - 8 hungry people


20 Min


10 Min


Stove Top


1 tsp
vegetable oil
1 lb
boneless, skinless chicken breasts cut into strips
corn starch for coating
2/3 c
evaporated milk or 2% milk (evap. is better)
1/3 c
mango chutney
3 Tbsp
dijon mustard
1-3 tsp
curry powder


4-5 clove
garlic, finely chopped

Directions Step-By-Step

Make the rice first because the chicken recipe is so fast.
In a large non-stick frypan heat oil over medium-high heat. (Optional - Finely chop 4 or 5 cloves garlic and saute them in the oil.)
Dust chicken with cornstarch and add to pan. Cook and stir until chicken is browned on all sides.
In a small bowl combine evaporated milk, chutney, mustard and curry powder. Pour over the chicken in the pan.
Cook and stir over medium heat until sauce boils and thickens slightly. Reduce heat, cover and simmer at least 5 minutes or until chicken is no longer pink inside.
Serve over hot rice and think happy thoughts as you realize how much you like curry. (This is Bonnie's comment.)
Leftovers can be reheated the next day. (My comment.)

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Canadian
Dietary Needs: Gluten-Free, Vegan, Low Fat
Other Tags: Quick & Easy, Healthy, Heirloom