Chicken With Creamy Curry Sauce

Chicken With Creamy Curry Sauce
Diana Rattray
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
403 Calories
22g Fat
7g Carbs
40g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 403
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 50%
Cholesterol 141mg 47%
Sodium 247mg 11%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 40g
Vitamin C 6mg 31%
Calcium 61mg 5%
Iron 2mg 12%
Potassium 445mg 9%
*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 a creamy sauce made with curry powder, garlic, and some dry white wine. Serve this great tasting chicken with rice and a favorite vegetable for a fabulous family meal. It's quick to put together and fancy enough to serve to guests.

Curry powder is a blend of spices that mimics the spices used in Northern Indian cuisine. However, it was developed by the British and is not an authentic spice blend used in South Asia. Instead, cooks use individual spices or a blend (often freshly made) called garam masala. The yellow color of curry powder comes from turmeric, a spice related to ginger that is getting good press for its health effects. Do note that it can stain your clothes and countertops, so be sure to wear an apron and clean up any spills swiftly.

Curry powder also contains aromatic spices such as cumin, coriander, ginger, cinnamon, and cardamom. Some hot spices are usually included such as cayenne pepper and ground black pepper.


  • 1/4 cup chopped fresh parsley

  • 4 medium green onions, thinly sliced

  • 4 cloves garlic, thinly sliced

  • 4 to 6 boneless, skinless chicken breasts

  • 1/4 cup flour

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon unsalted butter

  • 1 cup unsalted or low-sodium chicken stock

  • 1/2 cup dry white wine

  • 1 1/2 teaspoons curry powder, or to taste

  • 3/4 cup heavy cream

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Chop the parsley. Slice the green onions thinly. Finely mince the garlic.

  3. Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.

  4. In a large skillet or sauté pan, heat the oil and butter 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 the heat to medium-low and simmer, uncovered, for 5 minutes.

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

  6. Stir in the cream and add salt to taste. Heat through.

  7. Remove the chicken and sauce to a serving dish.

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


Store any leftover chicken and sauce, covered, in the refrigerator. You can reheat the curried chicken in the microwave for a great lunch or dinner the next day. The seasonings intensify overnight.


  • No fresh parsley? Use about 1 tablespoon of dried parsley instead.
  • If you prefer to cook without wine, use more chicken broth or add a small amount of apple juice for flavor.
  • Substitute garam masala for the curry powder and add a bit of turmeric if you like the yellow color.
  • Make your own curry powder with turmeric, cumin, coriander, ginger, black or white peppercorns, cloves, bay leaves, and cayenne pepper. Freshly roasted and ground spices will create a greater depth of flavor.