Sunday, February 5, 2012

Creamy Curried Chicken

In addition to cooking, another passion of mine is writing.  You can imagine my delight when my local newspaper offered me a Cooking With Jax feature.   I could not be happier with how it turned out - the folks over at The Hinton Voice are formatting geniuses.  I can hardly believe how much it looks like the blog. I'm really looking forward to writing more features in the future and sharing them with you all. 

Click on picture to enlarge

[This is easily favourite recipe of all time, and I am really excited to share.  This is a family recipe, passed on from my Grampa, to my Dad, and now to me.  Don't worry, I have permission to divulge our cooking secrets.  My brother and I who are two years apart but share the same birthday - always request this dish on our special day and either Dad or Gramma usually oblige. 

Traditionally, curried chicken is prepared with a tomato yogurt base rather than a cream sauce, which makes this recipe unique.  While I enjoy both version immensely, this one is my favourite and much easier to make. 

I called my grandparents last week to make sure that I had the original recipe for the dish that Gramps came up with one night during their early years of marriage.  My Dad - who is a pretty good cook himself - came over for lunch last week so we could make this together.  We made a mild version for those who don't like spicy foods, but we always pile on the curry powder the second the sauce hits the rice.]

- 4 chicken breasts
- 1 tbsp olive oil 
- 1/2 tsp seasoning salt
- 1/2 tsp freshly ground pepper
- 4 cups rice, prepared

White Sauce
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 tsp curry powder (for mild), add more to taste
- 3 cups milk


Remove fat, cube chicken and place in large bowl with olive oil, seasoning salt, and pepper and mix well to coat. 

Preheat frying pan over medium heat and cook chicken 20 minutes until lightly browned (cook covered for first 10 minutes then remove lid for 10 minutes).  

White Sauce
Pre-heat saucepan over medium heat.  Add butter, flour, and curry powder. 

Wait for the butter to melt, then stir to combine into a thick paste.  

Add 1 cup of milk and bring to a boil, stirring often.  Once mixture has thickened, repeat steps with remaining milk, adding 1 cup at a time.  

After 1 cup of milk has been added and mixture has thickened.

Once mixture has thickened, repeat steps with remaining milk, adding 1 cup at a time.  Once all of the milk has been incorporated, add the cooked chicken breasts and remove from heat.  Mixture should thicken upon standing. 

Serve over cooked rice.


- Nutritional Info (per 1/4 recipe) -
Calories - 505    Fat - 18    Carbs - 59     Protein - 29   Fibre - 4


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  2. could you use coconut milk rather than regular milk? i don't mix milk and meat but this sounds interesting if it can be done w/ coconut milk.

    1. I've never tried coconut milk before but you certainly can! I'll have to try that sometime since I love coconut milk!

  3. I know this is an old post, but I've made this recipe twice now and love it. A+

  4. I know this is an old post, but I've made this recipe twice now and love it. A+


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