Quick Curried Chicken
A quick and flavorful curry chicken dish with tender chicken, savory cream of chicken soup, and aromatic curry powder, perfect for a comforting weeknight dinner served over rice.
Ingredients
Instructions
- Saute chicken and chopped onion in melted margarine in a skillet until the chicken is tender.
- Stir in undiluted cream of chicken soup and curry powder.
- Cook over medium heat until bubbly.
- Add sour cream and heat thoroughly.
- Serve over hot cooked rice.
Tips & Substitutions
For a richer flavor, consider using coconut milk instead of sour cream, or add some chopped vegetables like bell peppers or peas for added texture. If you want a milder dish, start with 1 tsp. of curry powder and adjust to taste. Using leftover rotisserie chicken can speed up the process without sacrificing flavor.
Serving Suggestions
Serve this Quick Curried Chicken over fluffy hot cooked rice for a complete meal. It pairs wonderfully with a side of steamed broccoli or a fresh salad to balance the richness. For a unique twist, try it with naan bread for dipping, adding an exciting fusion element to your meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring in between, to ensure even heating without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Curried Chicken contains roughly 587 calories, with 12g protein, 29g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (40% of the Daily Value), iron (29% of the Daily Value), and protein (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1070mg per serving (47% 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 another type of meat in this recipe?
Yes, you can substitute boneless chicken breasts with boneless thighs or even turkey. Adjust the cooking time slightly as thighs may take a bit longer to cook through, ensuring they reach an internal temperature of 165°F.
Is there a vegetarian option for this dish?
Absolutely! You can replace the chicken with cubed tofu or chickpeas for a protein-rich vegetarian alternative. Use vegetable broth instead of chicken soup for a completely plant-based version, and adjust the cooking time accordingly.
Can I freeze the curried chicken?
Yes, this dish freezes well! Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating on the stove. The texture may change slightly, but the flavors will remain delicious.
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).