Chicken With Creamy Curry Sauce

Chicken With Creamy Curry Sauce
Chicken With Creamy Curry Sauce. Diana Rattray
Ratings (31)
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
1112 Calories
69g Fat
21g Carbs
94g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 1112
% Daily Value*
Total Fat 69g 89%
Saturated Fat 23g 113%
Cholesterol 318mg 106%
Sodium 644mg 28%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 9%
Protein 94g
Calcium 156mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy skillet chicken is flavored with curry powder, garlic, and some dry white wine. If you prefer to cook without wine, use more chicken broth or add a small amount of apple juice for flavor.

Serve this great tasting chicken with rice and a favorite vegetable for a fabulous family meal.


  • 4 to 6 chicken breast halves (boneless, without skin)
  • 1/4 cup flour
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 cup chicken stock (unsalted or low sodium)
  • 1/2 cup white wine (dry)
  • 1/4 cup pasrley (fresh, chopped or about 1 tablespoon dried)
  • 4 green onions (thinly sliced)
  • 4 cloves garlic (finely minced)
  • 1 1/2 teaspoons curry powder (or to taste)
  • 3/4 cup heavy cream
  • salt to taste (kosher)
  • black pepper to taste

Steps to Make It

  1. Wash chicken breasts; pat dry and lightly sprinkle all over with salt and pepper. Dredge in flour to coat both sides.

  2. Heat oil and butter in a large skillet or sauté pan over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes.

  3. Cover the pan and simmer for 5 to 10 minutes longer.

  4. Stir in cream and add salt, to taste. Heat through.

  5. Serve chicken breasts over hot cooked rice with some of the sauce.