Easy Curry Chicken Recipe

Surprising to find an easy curry chicken recipe on a French food site? Not at all. Most practiced home cooks in France have at least a few curry recipes up their sleeve. They will typically make it with a mild curry as hotly spiced foods have a reputation of being "peu digeste".

Recipe Notes

easy curry chicken recipe
  • Use high quality chicken. Please buy the very best chicken you can afford. Here in France, the best quality chicken is given liberal access to an unlimited outside area (poulet fermier élevé en liberté). The red label, or label rouge, is another sign of high quality. The care taken in raising poultry is immediately evident in the taste.
  • Cooking chicken breasts. Chicken breasts will turn tough if you over cook them, so be sure you cook them just until they are done, and then remove them from the heat as soon as possible. This is very important if you want to have good results with this recipe.
  • Variations. This easy curry chicken recipe is really just meant to be a starting point. You can change it around however you wish by using different vegetables and varying the liquid ingredients. You can use frozen vegetables, such as peas or a macedoine of mixed vegetables. Most frozen vegetables need only be blanched a few minutes before adding them to the recipe.

Suprêmes de poulet au curry

Prep time: 30 min

Makes 4 servings.

Ingredients

  • 4 cups vegetables (could be peas, cauliflower, broccoli, carrots, green beans)
  • 1 onion
  • 4 chicken breast halves, about 6 ounces each
  • 1 tablespoon butter
  • 1 tablespoon cooking oil
  • 2 tablespoons curry powder (hot or mild - your choice)
  • 1 cup crème fraîche, half and half, or coconut milk
  • salt and pepper

Directions

  1. Slice and blanche vegetables. Wash the vegetables and slice them into small even pieces. Place a large pot of water on medium high heat and add 1 tablespoon salt. When the water boils add the vegetables and cook just until tender - about five minutes. Remove from the heat and drain. Rinse with cold water.
  2. Slice onion and chicken. Peel and chop the onion. Slice the chicken breasts into bite sized pieces.
  3. Cook chicken. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet on medium heat. When the butter has melted, add the chicken pieces. Sprinkle with salt and pepper. Cook, stirring occasionally, just until the chicken is cooked through - about 5 minutes.
  4. Add all ingredients. Add the curry powder and stir to coat the chicken. Add the vegetables and then the crème fraîche, half and half, or coconut milk. Stir to combine and season to taste with salt and pepper.
  5. Serve. Serve on top of rice.

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