Chicken Curry is one of my favorite ways to enjoy chicken! No kidding. This is a fabulous dish with the wonderful flavors of curry and paprika in a delicious cream sauce with onions and apples. We serve it over yellow rice with saffron and it is exceptionally tasty. If you are used to really hot dishes you can use the red curry which is twice as strong as regular curry powder. But I personally prefer regular curry.
I have never tried lots of Middle Eastern or Indian dishes. Yet, when we were served this entree at a friend’s house about 25 years ago we have kept it on the radar ever since. I got the recipe from Shana (pronounced like Shawna) Williams back when we were both attending First Baptist Church of Indian Rocks, in Largo, Florida. We were a few years older than she and Bruce, but we were having kids around the same time.
They had such a beautifully decorated home in the Clearwater area. I sill remember being there for a Christmas party one year. She had one of her Christmas trees decorated with handmade decorations. Some of those decorations included a two-inch piece off the bottom of every live Christmas tree they had purchased since they were married. It was awesome.
Bruce would bore a hole in it, and Shana would decorate it with the year it was on their tree and tie a beautiful satin ribbon through the hole to hang it on their tree. As I recall, she also painted some little doo-dads on the front and back side of those cute Christmas tree decorations. I still think the idea is a great one for Christmas decorations and loved her beautiful Christmas tree. Whenever I make this fabulous Chicken Curry recipe, I think of Shana and her beautifully decorated Christmas trees.
We loved the wonderful dinner Shana made for us that night….Chicken Curry with Yellow Rice, Creamed Green Beans, a real homemade Caesar Salad that Bruce made to perfection, rolls and dessert. She shared this recipe with me, and later she came over to our home and I showed her how to make homemade pie crust and a fresh blueberry pie. We had to measure the ingredients as we worked because I had never measured Mom’s pie crust recipe before!
I originally posted this recipe in September 2012 back in the early days of my food blog. The pictures were abysmal so I recently remade this recipe (March 2014) and updated the pictures. This is such a lovely and tasty dish that it needs gorgeous pictures to show it off appropriately! If you’re looking for a scrumptious Chicken Curry recipe then this one sure fits the bill. I’m sure you will enjoy this Chicken Curry recipe as much as we have throughout the years.
Chicken Curry is a scrumptious main dish that our family really enjoys.
This close up allows you to see the texture of the sauce and seasonings. Paprika is sprinkled on the chicken before baking.
Here’s a serving of Chicken Curry heaped on top of yellow rice.
Here’s what I did.
These are the ingredients I used for Chicken Curry. Unfortunately, I forgot to show the onion!
Spray a large deep dish baking pan with cooking spray. Sprinkle salt and paprika on both sides of chicken and place in baking dish. Cover with foil and bake 45 minutes at 350. While chicken is baking, prepare curry sauce.
Melt butter in a skillet and add onions. Sauté. I used both green onions and regular onions because I had some diced green onions in the refrigerator I was trying to use up.
Chop up apples (do not peel). Add apples and curry powder to onion in skillet and sauté. The recipe calls for 2 tablespoons of curry powder but you can increase the amount if you like more. I ran out of regular curry powder and had to use red curry powder which is much stronger and hotter than regular curry powder. If you’re not used to spicy foods you can dial back the amount of curry seasoning.
Stir in a can of cream of mushroom soup. Measure out a soup can of cream. Add cream to apple curry mixture.
Cook sauce a few minutes, then set aside.
Remove chicken from oven after 45 minutes. Drain all the liquid from baking the chicken.
Add the apple curry mixture on top of the chicken. Bake in oven an additional 30 minutes, uncovered.
Serve Chicken Curry over a bed of yellow saffron rice for the best flavor. Spoon as much sauce as you desire over individual servings.
Here’s a serving of the rice and Chicken Curry.
Doesn’t Chicken Curry look yummy?
Here’s the recipe.
(Recipe from Shana Williams, when we attended First Baptist Church Indian Rocks, Largo, FL)
- 1 large onion, chopped
- ½ stick butter
- 2 tbsp. curry powder (or more if desired)
- 2 unpeeled apples, cut fine
- 1 can cream of mushroom soup
- 1 soup can cream, ½ and ½, milk or evaporated milk (cream or ½ & ½ preferred)
- 6 chicken breasts
- 3 or 4 5-oz. Mahatma Yellow Long Grain Rice with Saffron and Seasonings
- Sprinkle chicken with salt and paprika.
- Place chicken pieces in a 10×14” glass baking dish that’s been sprayed with cooking spray.
- Bake, covered with foil, for 45 minutes at 350°.
- Meanwhile, cook onion in butter until transparent.
- Add apples and curry powder and cook for a couple of minutes.
- Then add mushroom soup and cream.
- Let cook for a few minutes to thicken and heat through. Set aside.
- Remove chicken from oven, drain off any juice from chicken.
- Pour sauce over top and bake 30 minutes longer, uncovered, until top is golden.
Chicken Curry is a wonderful dish to serve company. It’s elegant, beautiful and so marvelous to the tastebuds.
Each mouthful of Chicken Curry is savory and succulent.
This delectable meal is sure to please all who enjoy spicy foods.