Chicken Breasts In Curried Cream Sauce
Creamy and fragrant chicken in curried sauce, perfect for a comforting dinner that pairs well with rice and impresses with bold flavors.
Ingredients
Instructions
- Cut the chicken breasts into strips about 1/2-inch wide.
- Melt the butter in a skillet over medium-high heat.
- Add the chicken strips, sprinkle with salt and pepper, and cook until they lose their raw look.
- Add the chopped shallots and curry powder, stirring to blend, and cook about 1 minute.
- Transfer the chicken to a bowl.
- Pour the white wine into the skillet and cook over high heat for about 3 minutes until reduced to about 1/4 cup.
- Add any juices from the bowl with the chicken to the skillet.
- Pour in the heavy cream and cook over high heat for about 4 minutes until slightly thickened.
- Return the chicken to the skillet and stir to blend with the sauce.
- Serve the chicken in curried cream sauce over rice.
Tips & Substitutions
For a richer flavor, consider adding a splash of coconut milk along with the heavy cream. If you don't have shallots, finely chopped onions can be a good substitute. Adjust the curry powder to your taste preference, and feel free to add vegetables like bell peppers or peas for added nutrition. This dish can also be served with naan or over a bed of fluffy quinoa for a twist.
Serving Suggestions
Serve the curried chicken over steamed rice or alongside warm naan to soak up the delicious sauce. A simple side of sautéed green beans or a fresh cucumber salad can complement the richness of the dish. For a complete meal, pair it with a glass of chilled dry white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat, adding a splash of cream or water if needed to maintain a creamy consistency. Avoid boiling to prevent the cream from curdling.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts In Curried Cream Sauce contains roughly 831 calories, with 7g protein, 8g carbohydrates, and 84g fat. It is a good source of dietary fiber (16% of the Daily Value), protein (14% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 512mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the refrigerator. When ready to serve, reheat the sauce gently and add the chicken to warm through. This allows the flavors to meld effectively, making it even more delicious.
What can I substitute for white wine in the recipe?
If you prefer not to use wine, you can substitute it with chicken broth or vegetable broth. For a non-alcoholic option, a splash of apple cider vinegar mixed with water can provide acidity without the wine flavor.
Can this recipe be made with other proteins?
Absolutely! This curried cream sauce works beautifully with other proteins such as shrimp or firm tofu. Adjust the cooking time accordingly; shrimp will cook quickly and tofu should be sautéed until golden. Explore variations with different proteins to suit your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).