Creamy Chicken Curry – Easy Recipe
This creamy chicken curry is more of a “family style curry” that is perfect for a weeknight meal. If you love a spicy curry, feel free to add more curry powder to this chicken dish.
Serve creamy chicken curry over rice, or if your family prefers, serve over hot noodles or mashed potatoes.
Steamed broccoli would go well with this curry recipe or throw in a cup of thawed peas during the last few minutes of cooking. It’s creamy curry-licious!
Creamy Chicken Curry
- 1-1/2 lb. boneless chicken breast (uncooked and cubed)
- 1 tablespoon oil
- 1 tablespoon butter
- 1 small onion (chopped fine)
- 2-3 cloves of garlic (chopped fine)
- 1 tablespoon curry powder
- 1/2 teaspoon cumin
- 1-1/2 cups chicken broth
- 1 teaspoon chicken soup base
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- Using a large skilled, cook the onions in oil and butter until starting to get soft.
- Add the garlic during the last minute of cooking.
- Cook chicken cubes over medium-high heat for 3-5 minutes on each side or until chicken is browned on each side and no longer pink in the center. Lightly salt & pepper while cooking.
- Sprinkle chicken with curry powder and cumin; stir chicken to combine.
- Add the chicken broth, milk, soup base, and salt to the skillet.
- Bring to a light simmer and cook for about 3-4 minutes.
- Remove 1/4 cup of the hot broth mixture to a small cup and whisk in the cornstarch.
- Pour or spoon this cornstarch mixture back into the skillet and bump the heat up slightly.
- Let cook until liquid starts to thicken.
- Remove from heat stir in the sour cream.
Using a sharp knife, cut the chicken into cubes.
Sprinkle curry and cumin powder over chicken while cooking.
