A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Easy Chicken Curry With Rice
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- #919
Hungry for something new? Try this simple chicken curry with rice. It's quick, tasty, and full of flavor.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
ingredients
1/4 cup cooking oil
1/2 cup chopped onion
1/4 cup chopped celery
1/3 cup flour
2 cups chicken broth or stock
1 cup low sodium tomato juice
1/2 teaspoon Worcestershire sauce
1 teaspoon curry powder
4 cups diced, cooked chicken
salt and pepper, to taste
4 cups hot cooked rice
chopped fresh cilantro or parsley
directions
Heat the oil in a skillet over medium-high heat. Add the onion and celery and cook, stirring frequently, until the onions are soft.
Stir the flour into the onion mixture. Cook, stirring constantly, for 3 minutes.
While stirring, slowly add the broth or stock. Bring to a simmer and cook, stirring constantly, until the liquid has thickened.
Stir in the tomato juice, Worcestershire sauce, curry powder, and cooked chicken. Mix well then let the curry simmer for 3-4 minutes or until the chicken is heated through.
Adjust the seasoning to taste with salt and pepper. Serve hot over cooked rice and garnish with cilantro or parsley.
recipe tips
For extra flavor, consider marinating the diced chicken in a blend of yogurt and spices before cooking.
Add a touch of coconut milk for a creamier texture and a subtle hint of sweetness to the curry.
To make the curry more indulgent, stir in a dollop of plain Greek yogurt or heavy cream before serving for a creamy finish.
common recipe questions
What kind of oil should I use for this chicken curry?
Any mild cooking oil like vegetable oil or canola oil will work well for this recipe.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used as a substitute for chicken broth.
Can I adjust the amount of curry powder?
Yes, feel free to adjust the amount of curry powder used in the recipe to make the curry more or less spicy.
How can I make this chicken curry more spicy?
You can add additional spices like cayenne pepper, red pepper flakes, or diced chili peppers to increase the heat level of the curry.
How do I store leftovers?
Store leftover curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave.
Can I freeze this curry for later?
Yes, this chicken curry can be frozen in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating.
How should I reheat the curry without drying out the chicken?
To reheat the curry without drying out the chicken, add a splash of chicken broth or water while gently reheating on the stovetop.
tools needed
Skillet: To cook the onion and celery mixture before adding the flour and other ingredients. Make sure it's a skillet with high sides to avoid any messy spills.
Stirring Spoon: You'll want a trusty stirring spoon for constantly stirring the onion mixture and the curry once all the ingredients are combined.
what goes with it?
Naan bread: the fluffy texture and mild flavor of naan bread will be the perfect vessel for sopping up all that delicious curry sauce.
Cucumber Raita: the coolness of the cucumber and creamy yogurt will complement the spicy curry, providing a refreshing contrast.
Mango Chutney: the sweet and tangy flavors of mango chutney will add a pop of brightness to the rich and savory curry.
Spicy Pickled Vegetables: the crunch and heat of spicy pickled vegetables will add a kick to your curry experience.
Papadums: the crispy texture of papadums will add a satisfying crunch to your meal. Plus, the mild flavor will allow the curry to shine.
beverage pairings
Wine Pairings
Chardonnay: A buttery Chardonnay would complement the richness of the curry and bring out the flavors of the chicken. Look for one with a hint of oak.
Riesling: If you prefer white wine, a slightly sweet Riesling could balance the curry's spice and heat while enhancing the dish's flavors. An off-dry version would be a perfect match.
Merlot: For a red wine option, a fruit-forward Merlot with its soft tannins and plum notes can cut through the curry's richness while adding a touch of sweetness to the dish.
Other Alcohol Pairings
Indian Pale Ale (IPA): The hoppy bitterness of an IPA can stand up to the strong flavors in the curry while providing a refreshing contrast. Look for one with citrus or piney notes for added depth.
Gin and Tonic: The crisp, botanical notes in a classic gin and tonic can complement the spices in the curry and cleanse your palate between bites. It's a refreshing choice for a flavorful dish.
Dark and Stormy: A dark and stormy cocktail made with dark rum and ginger beer can add a touch of sweetness and spice that pairs well with the curry's flavors.
Non-Alcoholic Pairings
Coconut Water: For a hydrating and refreshing option, coconut water can provide a tropical twist to your meal. Its natural sweetness can help balance the curry's heat and richness.
Mango Lassi: Indulge in a creamy and fruity Mango Lassi to cool down your palate after a spicy bite of curry.
Iced Chai Latte: Get cozy with an Iced Chai Latte as a creamy and spiced beverage that complements the curry's flavors. The blend of black tea, spices, and milk is a soothing accompaniment.
nutrition data
464 calories, 25 grams fat, 33 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
February 23, 2021
Would definitely make again!
May 19, 2020
I would use this recipe again, but would definitely, add peas and carrot!! Iâd also, like to try and spice it up a little bland, for us!!!
October 5, 2012
Great use for leftover chicken. Instead of juice, I chopped up a couple of tomatoes. Use freshly ground spices (cardamom, coriander, cumin, etc) if you can get them.
August 11, 2008
I found this recipe with only 30 minutes to get dinner on the table. It was soooo easy to make and tasted great! I will make this one again for sure!
August 10, 2006
I give this a 3/5. It tasted ok, but not really like any chicken curry you'll get at an Indian restaurant. It's passable.
October 18, 2005
This was the most easy and most tasteful chicken recipe I have EVER tasted. I absolutely loved it. My husband - who doesn't care for chicken - even liked it. It has become a repeat recipe in my dinner menu.