Chicken Tenders With Carrots and Broccoli

"A mild and creamy chicken curry that kids will like too. The recipe was originally posted on an Austrian cooking site by my friend and fellow chef, Martha Zech. With her permission I am sharing it with the Zaar family. The original title of the dish is "Haehnchen - Geschnetzeltes mit Brokkoli und Karotten". Serve over rice or oriental noodles for a great weeknight dinner."
photo by gemini08 photo by gemini08
photo by gemini08
photo by Janet G. photo by Janet G.
photo by ElizabethKnicely photo by ElizabethKnicely
photo by BecR2400 photo by BecR2400
photo by gemini08 photo by gemini08
Ready In:


  • 1 lb chicken tenders, cut into strips
  • 1 lb broccoli, divided into florets
  • 4 medium carrots, thinly sliced on the bias
  • 1 tablespoon oil and 1 tbs butter
  • 2 tablespoons good curry powder
  • 2 tablespoons flour
  • 1 12 cups milk, half and half can be substituted
  • 4 stalks spring onions, sliced into oblong rings
  • salt and pepper, parsley to garnish
  • 12 cup chicken broth


  • blanch the carrots and broccoli in a pot of boiling water, 1 -2 minutes, immediately transfer to a bowl of ice water to set the color, drain and set aside.
  • heat the butter and oil in a heavy, nonstick skillet.
  • add the chicken strips and sautee for a few minutes until golden brown.
  • add the flour and curry powder and sautee for a minute while constantly stirring.
  • deglaze with milk or half and half (use less flour and add chicken broth if using half and half milk) and simmer for @ 6 minutes, add more broth as needed.
  • add broccoli and carrots, heat through, sprinkle with spring onions.
  • garnish with parsley or cilantro and serve immediately.

Questions & Replies

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  1. This was delicious & pleased the whole family. The recipe goes into my 'Best of 2012' cookbook and will definitely be made again. The tasty sauce is stellar & there is plenty to serve over rice or noodles. I added 1 T. fresh ginger & 1 clove of garlic when sauteing the chicken, but otherwise followed the recipe. I garnished my portion with cilantro & red chili flakes. Thank you for sharing the recipe!
  2. Quick, easy, colorful and delicious! The fresh green onions add just the right touch--don't leave them out! Used about one teaspoon of hot madras curry in addition to regular curry powder, and it was just right for us. Thank you for another great recipe, Elfie! Made for More than Sauerkraut and Dumplings in the German Forum.
  3. Five stars for flavour, colours and quickness of making it :) I used yellow and orange carrots which looked very nice with the broccoli and spring onions. For the curry powder I used hot madras curry powder. Only thing I altered was that I used cashew milk instead of cow's milk, but the difference in taste is not big. This was perfect for a quick but still healthy, elegant and very tasty lunch! Thanks for sharing.<br/>Made for PAC spring 2012.
  4. A colorful dinner with a solid curry flavor, but not saucy enough for me. Next time, I'll have to add some more broth. Garlic and ginger would also make the flavors pop.
  5. This was very good and super easy. I doubled this recipe as I needed to feed 7 people and it turned out great. Servings on this dish must be quite large, I honestly think that I could have made regular recipe and still been able to feed everyone. I had to add salt and pepper and my curry powder was not very good quality, it is what you get in bulk from Sam's Club, also I think it is more of a sweet curry powder. I will be keeping this recipe handy for a night when I need a quick, easy meal. Thanks gemini08. Made for Spring 2013 PAC.


<p>I am originally from Austria, live in Florida since 1977. I love cooking and&nbsp;like to relax by reading cookbooks.&nbsp;<br />I am also a member of a cooking site in Austria and have posted many American and International dishes there.&nbsp;&nbsp;<br /><img src= alt= /><img src= alt= /></p>
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