Prep 10 mins
Cook 30 mins
Easy and tasty. A great change of pace. Chef's Note: According to the directions, as written, the chicken has a total cooking time of about 17 minutes. This is ample time if you are using thin pieces. If you are using thick, large pieces, please increase cooking time accordingly.
- 3 tablespoons butter
- 2 onions, peeled and thinly sliced
- 2 tablespoons curry powder
- 2 boneless skinless chicken breasts
- fresh ground black pepper
- 2 cups chicken stock, heated
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1⁄4 cup heavy cream
- 1 tablespoon parsley, chopped
- sliced pitted ripe olives (for garnish)
- Heat butter in large frying pan.
- Add onions and cook for 5 to 6 minutes over medium heat, stirring occasionally.
- Lower temperature to low.
- Mix in curry powder and cook for 3 to 4 minutes longer.
- Add chicken and stir; season to taste with salt and pepper.
- Cook 2 to 3 minutes over medium heat.
- Pour in chicken stock and bring to a boil.
- Continue cooking 9 to 10 minutes over medium low heat.
- Mix cornstarch with water; stir into sauce.
- Cook for a minute or so to blend.
- Pour in cream and bring to boil.
- Simmer for 2 to 3 minutes.
- Arrange chicken on serving platter.
- Sprinkle with parsley and olives.
I have had this recipe in my file of favorites for years. I got it from a cookbook called, "Easy Cooking for Today". It is quick and easy to make and very tasty.
I love a good curry and have had a hard time finding a good Indian restaurant in my part of Florida. I recently started to try and make it at home, but couldn't find a decent recipe. Thank you Recipezaar and Sharlene~W, I can now eat good curry again!
Excellent! I took this to a party and everyone liked it. Had some requests, too. News about recipezaar is spreading in my part of Oregon :) One thing I'd add is that toppings can really add a fun element to this dish.