Best 5 Curried Chicken Breast Recipes

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Indulge in the tantalizing flavors of a culinary journey with our diverse collection of curried chicken breast recipes. From the classic Indian-inspired curry to a Thai-style delight, each recipe offers a unique explosion of taste that will transport your palate to exotic lands. Whether you prefer a mild or spicy curry, a creamy or coconut-based sauce, we have a recipe that will satisfy your cravings. Get ready to embark on a culinary adventure as we guide you through the aromatic world of curried chicken breast dishes.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED CHICKEN BREAST



Curried Chicken Breast image

This is easy. You can also put steamed cauliflower,or peas when you add the soup. Serve over rice. Top with fried onions (you can find in the Indian section of your grocery store).

Provided by Rita1652

Categories     Curries

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, sliced in two and seasoned with
salt and pepper, to taste
2 onions, sliced in rings
2 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon butter
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup
1/2 cup water
1 teaspoon turmeric
1 teaspoon curry powder

Steps:

  • In a large skillet, heat 1 tablespoon of oil and butter.
  • When hot, saute onions and garlic till soft, remove onions and garlic.
  • Add more oil if needed and brown 4 boneless chicken breast.
  • Add to chicken cream of mushroom soup and 1/2-cup water.
  • Return onions and spices back to pan with chicken mixture; cover and simmer until done.
  • If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.

CURRIED CHICKEN BREAST WITH ZUCCHINI



Curried Chicken Breast With Zucchini image

Here is an unbelievably easy though super flavorful weeknight dish that's bound to become a household favorite. Just toss boneless chicken breasts (chicken thighs would work here, too) and zucchini with curry powder, olive oil, salt and pepper then brown everything over medium heat in a skillet. Empty the pan, then make a quick sauce of shallots, chicken broth, heavy cream, olive oil and butter. Return the chicken and zucchini to the pot and warm through. That's it. Serve it over rice or couscous, or with a side of mashed potatoes.

Provided by Pierre Franey

Categories     dinner, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts (about 1 1/4 pounds)
2 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 zucchini, about 1/2 pound, ends trimmed
2 teaspoons curry powder
1 tablespoon butter
2 tablespoons finely chopped shallots
1/2 cup chicken broth
2 tablespoons heavy cream

Steps:

  • Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
  • Trim off the ends of the zucchini and cut it into 12 rounds, each about 1/2-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
  • Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes.
  • Transfer chicken pieces and zucchini rounds to a warm serving dish.
  • Pour off the fat from the skillet and add the butter. Add shallots and cook, stirring, about 30 seconds. Add broth and cook until reduced to about 1/3 cup. Add cream, stir and bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 588 milligrams, Sugar 2 grams, TransFat 0 grams

CURRIED CHICKEN BREAST CREPES



Curried Chicken Breast Crepes image

Not hot but just the right touch of flavor from the curry to make this a delicious and attractive dish.

Provided by Bergy

Categories     Breakfast

Time 40m

Yield 5 serving(s)

Number Of Ingredients 12

10 cooked crepes (, see recope # 19104)
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup butter
1/2 teaspoon salt
1 tablespoon curry powder
1/4 cup flour
1 cup milk
1 1/2 cups chicken broth
1 tablespoon sherry wine
3 cups cooked chicken breasts, shredded
1/3 cup parmesan cheese, grated

Steps:

  • Saute the onions and the celery in the butter until the onion is translucent Mix in the salt& curry powder.
  • Add flour.
  • cook until it bubbles.
  • Remove from heat and add sherry.
  • Pour in the milk& broth.
  • Cook on low heat until smooth& thick.
  • Pour half the sauce in a bowl and add the chicken.
  • Divide chicken between the ten crepes, fold each one over and place the crepes side by side in a shallow baking dish Pour remaining sauce evenly over the crepes Sprinkle with the Parmesanand bake in a 350F oven for 20-25 minutes.

CURRIED CHICKEN BREAST



Curried Chicken Breast image

Loosely based on a recipe I cut from the Daily Herald years ago. I added this, omitted that until it was just right. I use RedGold brand of tomatoes with HOT chili peppers, use whatever level of heat you enjoy. You can swap out for plain tomatoes and leave out the cayenne and it's still yummy. Use a large high sided skillet to contain spatters. I use my non-stick dutch oven. Pre-measuring everything helps.

Provided by Deb Wolf

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon olive oil
3 tablespoons curry powder
1 teaspoon salt
1 teaspoon ground cumin
1/4-1/2 teaspoon cayenne
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 1/2 lbs boneless skinless chicken breasts (about 3)
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained (such as Rotel, or RedGold brand)
1/4 cup fresh cilantro, chopped
2 (14 1/2 ounce) cans small whole potatoes, drained
3/4 cup fat free sour cream, at room temperature
1/4 cup raisins

Steps:

  • Measure spices into a small bowl.
  • Place garlic, ginger and onion in another bowl.
  • Place skillet over medium heat, add oil and butter. Wait for the butter to melt.
  • Add the spices; stir and cook for a minute or two until the spices become fragrant.
  • Add onion, ginger and garlic. Cook, stirring frequently, until softened, about 5 minutes.
  • Cut the chicken in half crosswise, so you have 6 evenly sized pieces.
  • Add the chicken and cook 3 minutes, flipping the chicken occasionally.
  • Add potatoes, tomatoes with it's juice and cilantro.
  • Reduce heat if necessary and simmer 20 - 30 minutes until chicken is cooked through.
  • Remove from heat. Stir sour cream into sauce.
  • Serve immediately with hot rice and garnished with raisins.

CURRIED CHICKEN BREAST



Curried Chicken Breast image

Provided by Craig Claiborne

Categories     dinner, for one, main course

Time 30m

Yield 1 serving

Number Of Ingredients 11

1 teaspoon corn, peanut or vegetable oil
1 teaspoon finely minced fresh ginger root
1 teaspoon finely minced garlic
1 tablespoon curry powder or, preferably, curry paste
1/2 cup finely chopped canned imported tomatoes
1/2 cup yogurt
1/2 skinless, boneless chicken breast, about 1/2 pound
1/4 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
2 teaspoons finely chopped fresh coriander leaves

Steps:

  • Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
  • Add tomatoes and yogurt and cook, stirring often, 5 minutes.
  • Cut chicken into 1-inch cubes and add to the sauce.
  • Cook, stirring often, about 2 minutes.
  • Cover the saucepan and let simmer 15 minutes.
  • Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 22 grams, Sodium 1191 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

  • Use boneless, skinless chicken breasts: This will make the dish easier to prepare and reduce cooking time.
  • Cut the chicken breasts into uniform-sized pieces: This will ensure that they cook evenly.
  • Marinate the chicken breasts in the yogurt mixture for at least 30 minutes: This will help to tenderize the chicken and infuse it with flavor.
  • Use a heavy-bottomed pot or skillet: This will help to evenly distribute the heat and prevent the chicken from scorching.
  • Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
  • Stir the chicken frequently: This will help to ensure that it cooks evenly.
  • Add the vegetables towards the end of cooking: This will help to prevent them from overcooking.
  • Serve the curried chicken breast with rice or naan bread: This will help to soak up the delicious sauce.

Conclusion:

Curried chicken breast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The yogurt marinade helps to tenderize the chicken and infuse it with flavor, while the curry sauce is rich and flavorful. This dish can be served with rice or naan bread, and is sure to please everyone at the table.

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