Chicken Breasts In Creamy Curry Sauce

Martha Price

By
@Karenella

This recipe for Chicken Curry is very easy and very good. Rich and creamy!

Serve with hot rice and condiments - such as chopped peanuts, chopped apples, raisins, chutney, etc. - if desired.


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Comments:

Serves:

4 - 6

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 and 1/2 lb
skinless, boneless chicken breasts
2 Tbsp
butter
salt and pepper to taste
1/4 c
finely chopped shallots
1 Tbsp
curry powder, or more to taste
1/2 c
dry white wine
1 and 1/4 c
heavy cream

Directions Step-By-Step

1
Cut chicken breasts into thin strips or small chunks. Melt butter in a skillet and when it is hot but not brown, add the chicken. Season with salt and pepper.
2
Cook chicken, stirring, until it loses its 'raw' look, about 2 minutes. Sprinkle chicken with the shallots and curry powder; stir to blend. Cook for 2 minutes or so, til chicken is done. With the small/thin pieces it will not take long. Do not overcook. Transfer all to a bowl.
3
Add wine to the skillet and cook over high heat for about 3 minutes, or until it is reduced by about half. Add the cream to the skillet, along with any juices that have accumulated in the bowl holding chicken,and cook, stirring, over medium-high heat for 4 minutes. Add chicken and stir to blend; heat through.
4
Nice sprinkled with chopped peanuts and/or minced parsley!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy