Community Pick
Winnipeg Chicken Curry
photo by danlynclark
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 tablespoons butter
- 2 onions, peeled and thinly sliced
- 2 tablespoons curry powder
- 2 chicken breasts
- 2 cups chicken stock, heated
- 1 tablespoon cornstarch
- 2 tablespoons water, cold
- 1⁄4 cup cream (I use milk)
- salt & pepper
directions
- Heat butter in large frying pan.
- When hot, add onions; cook 5-6 minutes over medium heat. Stir occasionally.
- Mix in curry powder and cook 3-4 minutes over low.
- Add chicken and stir; season well.
- Cook 2-3 minutes over medium.
- Pour in chicken stock and bring to boil.
- Continue cooking 9-10 minutes over medium low heat. Mix cornstarch with water; stir into sauce. Cook 1 minute. Pour in cream and bring to boil; cook 2-3 minutes and season well.
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Reviews
-
This curry had too much sauce and not enough flavour for me. Even after doubling the curry powder it still wasn't for me. -
I didn't think this was very good. I followed the directions, but the sauce was more like soup and it lacked flavor. I didn't finish eating mine and am going to throw out the leftovers. -
I crock-potted this recipe. Used chicken leg quarters and added diced potato and carrot. It was really a nice easy weeknight meal. Next time I will skin the chicken legs because it was a tad on the greasy side for me but DH loved it! -
This was great. It was really quick, too. I used some chicken that I had already cooked the day before and it turned out very tasty. I served it over brown rice. Thanks for a nice and quick weeknight recipe! -
This recipe was sooo good, I love chicken curry and needed a quick and easy recipe, my husband and kids really enjoyed it too, I used chicken thighs and it turned out wonderful. Thanks for a wonderful recipe it is now in my recipe box
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