Easy Chicken Curry

Easy Chicken Curry

  • Prep: 15 min
  • Cook Time: 15 min
  • Total: 30 min
  • Serving: Serves 4 people

An Indian favorite, this Easy Chicken Curry is full of flavor and a breeze to make. Makes a perfect meal for entertaining.


  • 1 pound of boneless, skinless chicken breasts
  • 2 tablespoons of curry powder
  • 1/4 teaspoon of cinnamon
  • 2 tablespoons of olive oil
  • 1 medium-sized yellow onion, thinly sliced
  • 2 medium-sized zucchini, thinly sliced
  • 1-1/2 cups of low-sodium chicken broth
  • 1-1/2 cups of heavy cream
  • 1-1/2 teaspoons of kosher salt
  • 1/4 teaspoon black pepper
  • Cooked whit rice (about 18 ounces or enough for four servings))
  • 1/2 cup of fresh basil leaves, torn
  • 1/4 cup (1 ounce) of almonds, chopped


  1. Rinse the chicken, pat it dry and then cut it into 1-inch pieces. Place it aside in a bowl.
  2. Sprinkle the chicken with the curry and cinnamon, toss it and set it aside.
  3. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and zucchini, and cook for about 3-5 minutes, or until soft. Transfer the vegetables to a plate.
  4. Heat the remaining oil in the skillet and add the chicken. Cook the chicken until it's browned on all sides (about 5 minutes).
  5. Add the chicken broth to the chicken, along with the cream, salt and pepper. Bring the mixture to a simmer.
  6. Put the onion and zucchini back into the skillet and heat it until the chicken is thoroughly cooked (about 5-7 minutes).
  7. Divide the cooked rice into four serving bowls and top it with the curry. Garnish the bowls with the basil and almonds.

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