Chicken breasts with curry is a classic dish enjoyed by people of all ages. With its flavorful combination of tender chicken, fragrant spices, and creamy sauce, it's a versatile meal that can be paired with a variety of sides. Whether you're looking for a quick and easy weeknight dinner or a special dish to serve at a gathering, creating a delicious chicken breast with curry dish is a great option. This article will provide you with some tips and tricks to ensure that your chicken breast with curry is bursting with flavor and sure to impress. We'll also explore different variations of the dish, using various ingredients and cooking techniques, so that you can find the perfect recipe for your taste preferences.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED CHICKEN BREASTS
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
- In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
- Pour over chicken; bake until chicken is cooked through, about 30 minutes.
Nutrition Facts : Calories 375 g, Fat 13 g, Protein 26 g
EASY CHICKEN CURRY
Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.
Provided by Aurelie Stalnaker
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
- Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g
CHICKEN BREASTS WITH CURRY
Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
- Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
- Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
- Sprinkle chicken with salt and pepper.
- Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
- Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams
CURRIED CHICKEN BREAST
This is easy. You can also put steamed cauliflower,or peas when you add the soup. Serve over rice. Top with fried onions (you can find in the Indian section of your grocery store).
Provided by Rita1652
Categories Curries
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon of oil and butter.
- When hot, saute onions and garlic till soft, remove onions and garlic.
- Add more oil if needed and brown 4 boneless chicken breast.
- Add to chicken cream of mushroom soup and 1/2-cup water.
- Return onions and spices back to pan with chicken mixture; cover and simmer until done.
- If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.
EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken into bite-size pieces.
- Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
- Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
- Add the chili, chopped tomatoes, water, salt, and pepper.
- Mix well and bring to a boil.
- Simmer for 1 hour, until the sauce has thickened.
- Serve with rice and chopped coriander.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams
CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH
This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.
Provided by Kay Chun
Categories dinner, quick, weeknight, beans, poultry, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
- Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.
CURRY CHICKEN BREASTS
This palate-pleasing sauce combines the savory flavors of curry powder, Worcestershire sauce, garlic, chili sauce, onion, and hot pepper sauce. Prepared on the stovetop, it's ready in no time.-Barbara Arbuckle, High Point, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 325mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CURRY COCONUT CHICKEN BREASTS
Steps:
- Sprinkle the chicken on both sides with a pinch of curry powder, a pinch of salt and a grind of pepper. Allow to rest on the counter at room temperature for about an hour.
- In a large pan with straight sides, add enough oil to fill 2 inches deep. Heat the oil to 350 degrees F.
- Meanwhile, dredge the chicken. On 1 plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, cayenne and a pinch of salt. On another plate, add the coconut, the remaining curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.
- Fry the chicken in batches to keep the oil temperature around 330 to 350 degrees F. Cook until deep golden brown on 1 side, 4 to 5 minutes. Flip and cook about 4 more minutes. Remove to a paper towel-lined plate and sprinkle with salt. Serve warm.
GRILLED CURRY-COCONUT CHICKEN BREAST
Combine delicious curry flavorings with canned coconut milk to create a tender, mildly-flavored marinade for grilled chicken. Hint: If you love curry, add extra curry to the marinade.
Provided by Bibi
Categories BBQ & Grilled Chicken Breasts
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove cutlets from the marinade, shaking off the excess. Discard marinade.
- When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.
Nutrition Facts : Calories 351.3 calories, Carbohydrate 14.8 g, Cholesterol 64.6 mg, Fat 24.3 g, Fiber 2.3 g, Protein 20.8 g, SaturatedFat 15.1 g, Sodium 607.9 mg, Sugar 3.3 g
PAN-SEARED CHICKEN BREASTS WITH JAMAICAN CURRY
Recipe by Marcia Kiesel from F&W Magazine published October 2007. From Pairing of the Day: March 2008 - 7 Rules for Perfect Pairing. The Jamaican curry gets its heat from Scotch bonnet hot chiles, Marcia Kisel's stripped-down version relies on Scotch bonnet hot sauce and curry powder. :) Try 2006 Seven Hills Columbia Valley. Didn't include the overnight marinating process!
Provided by Manami
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- MARINATE THE CHICKEN:
- In a shallow dish, combine the oil with the scallion, curry powder, ginger, allspice and hot sauce.
- Add the chicken breasts and turn to coat; cover and refrigerate overnight.
- MAKE THE CURRY:
- Remove the chicken from the marinade and season with salt and pepper.
- In a large skillet, heat the oil.
- Add the chicken, skin side down.
- Cook over moderately high heat until the skin browns, 2 minutes.
- Reduce the heat to moderate and cook until the skin is crisp, about 4 minutes longer.
- Reduce the heat to low, turn the chicken and cook until white throughout, 7 minutes.
- Transfer the chicken to a platter.
- Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, 6 minutes.
- Stir in the scallion, curry, ginger, allspice and hot sauce and cook, stirring, until fragrant, 5 minutes.
- Add the water and bring to a boil over high heat, scraping up the browned bits on the bottom of the pan.
- Cook until the sauce has reduced to about » cup, 5 minutes.
- Return the chicken to the skillet, skin side up, and simmer until heated through, about 2 minutes.
- Transfer the chicken to plates.
- Stir the butter into the curry sauce and season with salt and pepper.
- Pour the sauce over the breasts and serve with white rice and a Sliced Salad on the side.
Nutrition Facts : Calories 320, Fat 19.9, SaturatedFat 5.2, Cholesterol 90, Sodium 106.1, Carbohydrate 4.8, Fiber 1.2, Sugar 1.4, Protein 29.9
SAUTEED CHICKEN BREASTS WITH CURRY SAUCE
Steps:
- Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness. Place 5 tablespoons flour in pie dish. Whisk egg whites, egg, 4 1/2 teaspoons curry powder and salt in shallow bowl to blend. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and sauté until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken. Tent chicken with foil to keep warm.
- Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce and serve.
CHICKEN WITH CURRY SAUCE
A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.
Nutrition Facts : Calories 257 calories, Fat 8g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
Tips:
- To achieve a crispy and succulent chicken breast, ensure that the cornstarch coating is applied evenly. This creates a barrier that locks in the moisture and promotes even cooking.
- For an extra flavorful curry sauce, use a combination of mild and hot curry powder. This blend provides a balanced heat level with a rich and aromatic flavor.
- To save time and effort, consider using pre-cooked chicken breasts. This allows you to focus on preparing the curry sauce and vegetables.
- For a healthier version, opt for low-sodium chicken broth and reduce the amount of oil used in cooking. You can also incorporate more vegetables into the curry for added nutritional value.
Conclusion:
These chicken breast curry recipes offer a delightful blend of flavors and textures that cater to various taste preferences. Whether you prefer a classic or creamy curry, a mild or spicy heat level, or a quick and easy or more elaborate preparation, these recipes provide options to suit your needs. With careful attention to ingredient selection and cooking techniques, you can create a delicious and satisfying chicken breast curry that will impress your family and friends. Experiment with different spices, vegetables, and garnishes to personalize your dish and make it a memorable culinary experience.
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