Quick chicken curry
This curry is quick to make if you have left over cooked chicken, and is always delicious.
172,3804.5/5
Last modified on: August 25th 2011
For 4 people, you will need:
- 1
500 g cooked chicken - 2
1 onion - 3
3 tablespoons olive oil - 4
1 chicken stock cube - 5
1 glass water - 6
2 tablespoons curry powder - 7
250 ml cream - 8
salt - 9
pepper - Total weight: 1,060 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 21 min. | 12 min. | 33 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
Cut 500 g cooked chicken into medium-sized pieces.
Stage 3
2 min.
Pour 3 tablespoons olive oil into a pan on medium heat. When hot, add the chopped onion.Salt and pepper, then cook for 1 or 2 minutes while stirring.
Stage 4
3 min.
Mix 1 chicken stock cube and 1 glass water (hot) to make the chicken stock.Tip the chicken pieces into the pan and add the stock.
Stage 5
3 min.
Bring to the boil and add 2 tablespoons curry powder. Stir well.Stage 6
10 min.
Cook until the liquid has dispappeared and the curry-coated chicken pieces start to brown a little. At this point a delicious curry smell should fill your kitchen.Stage 7
5 min.
Now add 250 ml cream, stir well, turn down the heat and leave to thicken gently to your taste.Check the seasoning and your chicken curry is ready. It can wait for a while if covered and kept hot.
Stage 8
Serve with white rice for example, preferably Basmati.Remarks
It's even better if you can replace the chicken stock cube with some left over chicken cooking juices.
If you use raw chicken, no problem, just leave it to cook when you've added it to the pan, before adding the stock.
The ingredients can be adapted and varied to suit your taste, especially the spices.
If you use raw chicken, no problem, just leave it to cook when you've added it to the pan, before adding the stock.
The ingredients can be adapted and varied to suit your taste, especially the spices.
Nutritional information
How much will it cost?
For 4 people : 5.47 €
Per person : 1.37 €
And to drink?: It's not easy to find a wine that goes well with curry so why not try a beer, either pale or dark, otherwise a good tea.
Source: Home made
More recipes?
This recipe use (among others) | Cooked chicken: You can get more informations, or check-out other recipes which use it, for example: Lemony chicken and radish salad, Potimarron (chestnut pumpkin) "au gratin", Rice and peas, Crispy rolls with chicken and leek, Chicken and Avocado Salad, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Courgettes (zuchinis) , Vol-au-vent, Mushroom velouté, Individual creamy endive gratins, Lobster Thermidor, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Special Parmesan baguettes, Stuffed tomatoes and courgettes, Express chilli con carne, Eggs meurette, Vol-au-vent, ... All |
| Curry powder: You can check-out other recipes which use it, like for example: Curried tuna cubes, Papadums, Madras rice, Cauliflower curry, Quick prawn curry, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-02-17)
Note: We'll never share your email with anyone else.
Follow this recipe (as 7 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.