Quick Chicken Curry
A creamy, flavorful chicken curry with curry powder, mushrooms, and sour cream, perfect for quick weeknight dinners and those craving comforting, aromatic flavors.
Ingredients
Instructions
- Cook chopped onion in butter or margarine until softened.
- Add the condensed cream of mushroom soup and milk, then heat and stir until smooth.
- Stir in the sour cream and curry powder.
- Add the cubed cooked turkey or chicken and heat through.
- Garnish with snipped parsley and serve over hot cooked rice.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of garlic or ginger to the onions while they sauté. If you prefer a lighter version, you can substitute low-fat sour cream and milk. Feel free to use leftover turkey or chicken for quicker preparation. This dish is versatile; for added texture, throw in some vegetables like peas or bell peppers. Explore more Indian recipes to broaden your palate.
Serving Suggestions
This Quick Chicken Curry pairs beautifully with hot cooked rice, or you can serve it with naan or pita bread for dipping. A side of steamed vegetables or a fresh salad can balance the richness of the curry. Consider offering a dollop of yogurt or a sprinkle of chopped cilantro for added freshness and flavor.
Storage & Reheating
To store leftovers, let the chicken curry cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of milk if it thickens too much. Always ensure it’s heated thoroughly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chicken Curry contains roughly 489 calories, with 33g protein, 76g carbohydrates, and 18g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (213% of the Daily Value), and potassium (101% of the Daily Value). Note that it is relatively high in sodium, at 533mg per serving (23% 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 use fresh chicken instead of cooked?
Yes, you can use fresh chicken. Simply cook it thoroughly before adding it to the curry. Sauté the chicken pieces until they're golden brown, then proceed with the recipe as directed. This will give you a deliciously tender and flavorful result.
What can I substitute for sour cream?
If you need a substitute for sour cream, you can use Greek yogurt or a combination of plain yogurt and a little lemon juice. This will provide a similar tangy flavor. For a dairy-free option, try coconut cream or a plant-based sour cream alternative.
Is this dish spicy?
The spiciness of this dish largely depends on the curry powder used. Most curry powders are mild, but if you prefer a spicier flavor, consider adding a pinch of cayenne pepper or red pepper flakes. Adjust to your taste for the perfect heat level.
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).