Indian Chicken Curry

Indian Chicken Curry

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Gina Schmitz


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 votes

15 Min
30 Min


  • 2 medium
    chicken breast halves, skinless and boneless
  • 2-3 c
    chicken broth, enough to cover chicken breasts
  • 5 Tbsp
  • 3/4 c
    onion, chopped
  • 7 Tbsp
  • 2 1/2 tsp
    curry powder
  • 1 1/2 tsp
  • 1 1/2 tsp
  • 1/4 tsp
  • 1 1/2 tsp
    lemon juice, fresh
  • 2 c

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.

Printable Recipe Card

About Indian Chicken Curry

Course/Dish: Chicken
Hashtag: #Indian

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