Creamy Curry Chicken
Tender chicken in a quick, lightly thickened curry sauce with milk and black pepper.
By Moow Editorial ·
- For the smoothest sauce, keep both the chicken and sauce hot when combining them. Adjust the curry powder only after tasting the listed amount.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 260 kcal
- Protein: 29 g
- Carbohydrates: 7 g
- Fat: 13 g
- Sodium: 402 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 1 pound (454 g) boneless, skinless chicken breast
- 1 2/3 cups (400 ml) milk
- scant 1/2 cup (100 ml) hot water
- 1 tbsp all-purpose flour
- 2 teaspoons (10 ml) curry powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 2 tbsp neutral oil
Directions
1. Cut the chicken breast into bite-size pieces. Heat half the neutral oil in a skillet and cook the chicken, stirring, until lightly browned and nearly cooked through.
2. Heat the remaining oil in a saucepan. Add the flour and stir until lightly colored and no longer raw-smelling.
3. Gradually whisk in the milk and hot water. Add the curry powder, salt, and black pepper and simmer over low heat for 4–5 minutes, stirring, until smooth.
4. Add the hot sauce to the hot chicken and cook together for 1–2 minutes, until evenly coated and the chicken reaches 165°F (74°C).
5. Serve immediately, with salad or pasta if desired.
Sources
Contains milk and wheat. Prevent cross-contamination from raw chicken, cook it to 165°F (74°C), and refrigerate leftovers within 2 hours.