Chicken Breasts In Creamy Curry Sauce

Martha Price


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.

★★★★★ 2 votes
4 - 6
5 Min
10 Min
Stove Top


1 and 1/2 lb
skinless, boneless chicken breasts
2 Tbsp
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

How to Make Chicken Breasts In Creamy Curry Sauce


  • 1Cut 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.
  • 2Cook 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.
  • 3Add 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.
  • 4Nice sprinkled with chopped peanuts and/or minced parsley!

Printable Recipe Card

About Chicken Breasts In Creamy Curry Sauce

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