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chicken curry fast

(1 rating)
Recipe by
Mercy T
Savannah, GA

My chicken curry has always been an all day deal. A whole chicken in the crock pot. The flavor was good but the meat was a little rubbery. After an over night marinade this version is 45 minutes from fridge to table. SO tender!

(1 rating)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For chicken curry fast

  • 6
    bone in skin on chicken breasts
  • A few Tbsp
    curry powder ( enough to coat breasts)
  • 2 Tbsp
  • 1
    large onion diced
  • 2
    granny smith apples diced
  • 1 c
    apple brandy
  • 2 to 3 c
    chicken stock
  • 2 Tbsp
    brown sugar
  • 3/4 c
    coconut cream, unsweetened
  • 1 1/2 c
    cream or half and half
  • salt and pepper to taste
  • paste of 1/2 cup ap flour and 1/2 cup softened butter
  • 1 c
    white basmati rice
  • 2 c
    chicken stock
  • 1/2 c
  • 3 Tbsp
    ground almonds
  • 1/4 c
    coconut cream
  • 1/2 c
    coconut grated
  • 1 tsp
    dried parsley
  • 1 clove
    garlic grated

How To Make chicken curry fast

  • 1
    For Curry: in a large bowl place chicken breasts. sprinkle with curry powder until lightly coated. cover bowl and refrigerate overnight.
  • 2
    on day of meal preheat oven. To a dutch oven add butter. melt.
  • 3
    Add all but the cream, coconut cream and flour paste of the remaining ingredients and bring to a boil.
  • 4
    once boiling slide into a preheated 350 degree oven. bake for 35 to 40 minutes
  • 5
    Remove from oven and take chicken out to cool.
  • 6
    While meat cools, Bring the sauce in the dutch oven back to a boil. whisk in 1/2 flour and butter mixture.
  • 7
    Turn down to a simmer. Simmer until thickened. about 5 minutes. If this is not thick enough add rest of flour mix and simmer again. set aside
  • 8
    Remove bones and skin from cooled chicken. chop into 1 inch pieces. Return to sauce. Stir in coconut cream and cream
  • 9
    For Rice: In a 5 cup sauce pan add all ingredients except coconut. Cook according to package directions.
  • 10
    Stir in coconut.
  • 11
    Serve warm. Spoon curry over rice. top with toasted coconut and almonds to garnish if you wish.

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