Chicken Curry

Amy Herald


My family loves anything with curry powder and this chicken curry is very simple to make and really good!


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


  • 2 1/2 lb
    boneless skinless chicken, boiled and cut into bite size pieces
  • 2 c
    reserved broth
  • 2 small
    onions, chopped
  • 1/3 c
  • 1 Tbsp
    curry powder
  • 1/2 c
    diced celery
  • 1/4 c
    fresh chopped parsley
  • 1/4 c
    1/4 cup all purpose flour
  • 1/2 tsp
  • 1/2 tsp
    garlic powder
  • 1 c
  • 2 tsp
    chicken soup base
  • ·
    hot cooked rice

How to Make Chicken Curry


  1. Place chicken in a Dutch oven, and cover with water. Bring to a boil; cover and reduce heat, and simmer 30 minutes or until cooked and tender. Remove chicken and let cool and cut into bite-sized pieces, reserving 1 cup of the broth.
  2. Melt butter in a medium skillet over low heat; Stir in curry powder. Add celery, onion and parsley; cook 2 minutes over medium high heat, stirring occasionally. Add flour, salt and garlic salt; stir until smooth.
  3. Gradually add milk, broth and chicken soup base. Cook, stirring constantly until thickened and bubbly. Serve over rice. Garnish with more chopped parsley if desired.

Printable Recipe Card

About Chicken Curry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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