Best 9 Curry Chicken Breasts Recipes

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Indulge in a flavorful culinary journey with our curated collection of curry chicken breast recipes. Embark on a tantalizing adventure with our authentic Thai green curry, where succulent chicken breasts are enveloped in a symphony of aromatic herbs, creamy coconut milk, and zesty lime leaves. For a taste of Indian tradition, try our classic chicken tikka masala, featuring tender chicken marinated in yogurt and spices, then grilled and simmered in a rich and creamy tomato-based sauce. Experience the vibrant flavors of Jamaican curry chicken, a delightful blend of aromatic spices, coconut milk, and sweet potatoes, all coming together to create a harmonious and satisfying meal. Each of these recipes offers a unique taste experience, ensuring that every bite is an explosion of flavor and delight. Let your taste buds embark on a culinary adventure with our diverse selection of curry chicken breast recipes.

Here are our top 9 tried and tested recipes!

CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH



Curry Chicken Breasts With Chickpeas and Spinach image

This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.

Provided by Kay Chun

Categories     dinner, quick, weeknight, beans, poultry, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2-inch thick
Kosher salt and black pepper
1/4 cup canola oil
2 tablespoons Madras curry powder
1 (15-ounce) can chickpeas, rinsed
2 tablespoons unsalted butter
1 tablespoon fresh lime juice, plus wedges for serving
4 ounces baby spinach (about 4 packed cups)
Chopped fresh cilantro (optional)

Steps:

  • Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
  • Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.

CHICKEN BREASTS WITH CURRY



Chicken Breasts With Curry image

Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.

Provided by Pierre Franey

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons butter
1/2 cup chopped onions
2 teaspoons chopped garlic
1 apple, cored and finely cubed, about 1 cup
1/2 cup finely chopped celery
2 tablespoons curry powder
1/2 cup canned crushed tomatoes
3/4 cup chicken broth, more as needed
1 bay leaf
Salt and freshly ground pepper
4 skinless boneless chicken breast halves, about 1 1/4 pounds total
4 tablespoons coarsely chopped cilantro

Steps:

  • Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
  • Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
  • Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
  • Sprinkle chicken with salt and pepper.
  • Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
  • Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams

CURRY CHICKEN BREASTS



Curry Chicken Breasts image

This palate-pleasing sauce combines the savory flavors of curry powder, Worcestershire sauce, garlic, chili sauce, onion, and hot pepper sauce. Prepared on the stovetop, it's ready in no time.-Barbara Arbuckle, High Point, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1/4 cup Worcestershire sauce
4 teaspoons chili sauce
1 to 2 teaspoons curry powder
1 teaspoon garlic salt or garlic powder
1/4 teaspoon hot pepper sauce
1/4 cup chopped onion
Hot cooked rice

Steps:

  • In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 325mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN BREASTS IN CURRY-HONEY-MUSTARD SAUCE



Chicken Breasts in Curry-Honey-Mustard Sauce image

Make and share this Chicken Breasts in Curry-Honey-Mustard Sauce recipe from Food.com.

Provided by Chef Dudo

Categories     Curries

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 7

4 skinless chicken breasts
2 tablespoons margarine
1/4 cup prepared mustard
1/3 cup honey
4 teaspoons curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

Steps:

  • Melt the margarine in an ovenproof pan.
  • Add honey, mustard, curry powder, cayenne pepper and cumin; mix well.
  • Add the chicken breasts and make sure they are covered by the sauce.
  • Cover and marinate in the refrigerator for 4 hours or more.
  • Preheat oven to 375°F.
  • Remove from refrigerator and bake covered for 10-15 minutes.
  • Remove cover and bake 10-15 minutes more until done and juices run clear.
  • Baking time will depend on the thickness of the chicken breasts.

SAUTEED CHICKEN BREASTS WITH CURRY SAUCE



Sauteed Chicken Breasts with Curry Sauce image

Categories     Chicken     Sauté     Low Fat     Curry     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 4-ounce skinless boneless chicken breast halves
6 tablespoons all purpose flour
3 large egg whites
1 large egg
5 1/2 teaspoons curry powder
1/2 teaspoon salt
5 teaspoons vegetable oil
2 garlic cloves, minced
1 1/2 cups canned low-salt chicken broth

Steps:

  • Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness. Place 5 tablespoons flour in pie dish. Whisk egg whites, egg, 4 1/2 teaspoons curry powder and salt in shallow bowl to blend. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and sauté until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken. Tent chicken with foil to keep warm.
  • Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce and serve.

CHICKEN BREASTS IN CREAMY CURRY SAUCE



Chicken Breasts In Creamy Curry Sauce image

This recipe for Chicken Curry is very easy and very good. Rich and creamy! Serve with hot rice and condiments - such as chopped peanuts, chopped apples, raisins, chutney, etc. - if desired.

Provided by Martha Price

Categories     Chicken

Time 15m

Number Of Ingredients 7

1 and 1/2 lb skinless, boneless chicken breasts
2 Tbsp butter
salt and pepper to taste
1/4 c finely chopped shallots
1 Tbsp curry powder, or more to taste
1/2 c dry white wine
1 and 1/4 c heavy cream

Steps:

  • 1. Cut chicken breasts into thin strips or small chunks. Melt butter in a skillet and when it is hot but not brown, add the chicken. Season with salt and pepper.
  • 2. Cook chicken, stirring, until it loses its 'raw' look, about 2 minutes. Sprinkle chicken with the shallots and curry powder; stir to blend. Cook for 2 minutes or so, til chicken is done. With the small/thin pieces it will not take long. Do not overcook. Transfer all to a bowl.
  • 3. Add wine to the skillet and cook over high heat for about 3 minutes, or until it is reduced by about half. Add the cream to the skillet, along with any juices that have accumulated in the bowl holding chicken,and cook, stirring, over medium-high heat for 4 minutes. Add chicken and stir to blend; heat through.
  • 4. Nice sprinkled with chopped peanuts and/or minced parsley!

CURRY COCONUT CHICKEN BREASTS



Curry Coconut Chicken Breasts image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts, sliced in half horizontally and pounded thin
1 generous tablespoon curry powder
Salt and freshly ground black pepper
Vegetable oil, for frying
1/2 cup all-purpose flour
3 eggs
2 tablespoons milk
1/2 teaspoon cayenne pepper
1 cup sweetened shredded coconut flakes
1 cup panko breadcrumbs

Steps:

  • Sprinkle the chicken on both sides with a pinch of curry powder, a pinch of salt and a grind of pepper. Allow to rest on the counter at room temperature for about an hour.
  • In a large pan with straight sides, add enough oil to fill 2 inches deep. Heat the oil to 350 degrees F.
  • Meanwhile, dredge the chicken. On 1 plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, cayenne and a pinch of salt. On another plate, add the coconut, the remaining curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.
  • Fry the chicken in batches to keep the oil temperature around 330 to 350 degrees F. Cook until deep golden brown on 1 side, 4 to 5 minutes. Flip and cook about 4 more minutes. Remove to a paper towel-lined plate and sprinkle with salt. Serve warm.

CHICKEN BREASTS WITH LIME CURRY SAUCE



Chicken Breasts With Lime Curry Sauce image

Make and share this Chicken Breasts With Lime Curry Sauce recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
6 boneless skinless chicken breast halves
1/2 teaspoon garlic powder
1/2 cup chopped onion
1 1/2 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons fresh lime juice
2 cups light cream
1 1/2 cups tomatoes, seeded and chopped

Steps:

  • In a large skillet, melt 2 tablespoons of butter over medium-high heat.
  • Add chicken, sprinkle with garlic powder and cook, turning once, until golden, 3-4 minutes per side. Remove to a plate and set aside.
  • In the same skillet, melt remaining 2 tablespoons of butter.
  • Add onion, curry powder, salt and pepper. Cook, stirring, 3 minutes, or until onions are tender.
  • Stir in flour; cook, stirring, 1 minute.
  • Stir in lime juice and light cream.
  • Heat to boiling, stirring occasionally. Reduce heat to low and simmer 7-8 minutes, or until sauce has thickened. Remove from heat.
  • Spoon sauce over chicken breasts and top with a sprinkling of tomatoes and lime slices. Serve with hot cooked rice.

CHICKEN BREASTS WITH CURRY SAUCE



Chicken Breasts with Curry Sauce image

For a casual Christmas Eve meal or other get-together, try this out-of-the-ordinary entree. The saucy chicken is delicious served over rice. -Pam Norby, Amery, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1 package (6 ounces) rice pilaf
1/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 package (3-1/2 ounces) sliced fresh shiitake mushrooms
4 tablespoons butter, divided
2 large pears, peeled and sliced
2 tablespoons all-purpose flour
2 tablespoons curry powder
1 cup chicken broth
1 tablespoon mango chutney
1/2 cup heavy whipping cream
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

Steps:

  • Prepare rice pilaf according to package directions. Meanwhile, sprinkle salt and 1/4 teaspoon pepper over chicken breasts. In a large skillet over medium heat, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, saute mushrooms in 2 tablespoons butter for 4 minutes; add pears. Saute 2-3 minutes longer or until mushrooms and pears are tender. Remove and keep warm., In the same skillet, melt remaining butter. Stir in the flour, curry powder and remaining pepper until blended; gradually add broth and chutney. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally., Gradually stir in cream into skillet; add chicken and mushroom mixture. Heat through. Serve over rice; sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 779 calories, Fat 42g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 1227mg sodium, Carbohydrate 59g carbohydrate (14g sugars, Fiber 6g fiber), Protein 43g protein.

Tips:

  • Use boneless, skinless chicken breasts for a quicker cooking time and easier preparation.
  • To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit (74 degrees Celsius).
  • If you don't have a meat thermometer, you can also check if the chicken is cooked by cutting into it and making sure the juices run clear.
  • Be careful not to overcook the chicken, as this will make it tough and dry.
  • For a more flavorful curry, marinate the chicken in the yogurt and spices for at least 30 minutes before cooking.
  • Serve the curry with rice, naan, or your favorite Indian bread.

Conclusion:

This curry chicken breast recipe is a delicious and easy-to-make meal that is perfect for a busy weeknight dinner. The chicken is tender and flavorful, and the curry sauce is rich and creamy. Serve it with your favorite sides, such as rice, naan, or vegetables, and you have a complete and satisfying meal.

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