My Curried Chicken
Submitted by shamus
Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minThis is a weeknight curry built for speed. It uses already-cooked chicken, so the sauce is really the star. Onions and celery get soft in the pan first, then curry powder and flour go in to build a thick, aromatic base.
Tomatoes and green bell pepper add body and a slight sweetness, while chicken broth loosens everything into a saucy simmer. The raisins are the surprise here. They plump up in the hot liquid and give you little pockets of sweetness against the warm spice. That sweet-savory combo is what makes this version stand out from a basic curry.
Stir the flour and curry powder together for a full minute before adding liquid. That brief toasting cooks out the raw flour taste and blooms the curry spices so the sauce tastes richer from the start.
Chef Tips
- Use leftover roast chicken or rotisserie chicken. Since it only needs to heat through, tender shredded pieces work better than diced.
- Taste the sauce before adding the chicken. Adjust salt and curry powder at this stage when it’s easiest to correct.
- Serve over basmati rice with a squeeze of lime and a scattering of fresh parsley.
Variations
- Coconut curry: Replace half the broth with coconut milk for a creamier, milder version.
- Dried cranberries: Swap the raisins for dried cranberries if you want a tarter fruit note.
Ingredients
Directions
Chop onion, seed and dice pepper, chop celery and dice chicken.
Sauté onion and celery in margarine in large shallow pan.
Sauté til onion is soft, about 5 minutes.
Stir in curry and flour, cook 1 minute.
Add tomatoes, and green pepper, cook stirring often for 5 minutes.
Stir in parsley, salt, pepper and broth.
Lower heat and simmer for 10 minutes covered.
Add chicken and raisins; heat through and serve over cooked rice.
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