Curried Chicken Breasts

I love this Curried Chicken Breast recipe because it's easy to make and packed with flavor. Whether you're a curry lover or just looking for a simple and delicious weeknight dinner, this recipe is sure to hit the spot. 

To make this dish, you'll need boneless, skinless chicken breasts, curry powder, onion, apple, chicken broth, and cream. The chicken is seared and simmered in a flavorful curry sauce until tender and juicy. 

This dish is a great way to add some flavor to your typical chicken dinner! This is a monthly staple in my household, and I am sure it'll become one in yours, too!   

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Chicken breasts: The recipe takes two chicken breasts and cuts them into 4 chicken cutlets; this ensures the chicken cooks quickly and stays juicy and moist. 
Curry powder: Pick a brand that you like. It can be as hot or as mild as your family prefers. 
Onion: Any onion, brown, white, or yellow, will work. I use a brown onion.
Apple: This adds a beautiful natural sweetness to the curry. I use a green apple, but you can substitute it with a red apple.
Flour: Plain all-purpose flour is used to coat the chicken breasts and thicken the sauce. So once you have coated your chicken breasts, don't discard the flour. You'll need a tablespoon of it in the sauce. Don't worry about using the flour that has touched the raw chicken; it will be cooked and perfectly safe. Once you have added the flour to the sauce, the remaining flour must be thrown away. 
Chicken broth:  I use low-sodium chicken broth. You can substitute with veg broth.
Sugar: This is optional; my kids love the added sweetness, but you can leave it out or add a little honey to your sauce.
Heavy cream: This recipe doesn't have much cream, but it adds a beautiful, rich flavor to the finished sauce. I need extra flour to thicken the sauce if I use half and half or single cream.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Before cutting the chicken breasts into cutlets, pat them dry with kitchen paper. This will prevent them from sliding about the chopping board. 
• Once you have coated the chicken in flour, don't discard it; you will need some later in the recipe. 
• The chicken cutlets are thinner than a whole chicken breast, so they don't need to be cooked as long. They will need 3 minutes on each side before being finished in the sauce later.
• Once the chicken has been seared, place it on a plate and tent with foil; this helps keep it warm and tender. 
• Once you have made the curry sauce, return the chicken to the pan along with any juices that have collected on the plate.

Why You'll Love These Curried Chicken Breasts

• The curry sauce can be made as mild or as spicy as you and your family like.
• The recipe uses two chicken breasts to feed four people, which is very cost-effective.
• It all cooks in under 30 minutes.
• You can add extra vegetables to the recipe.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• You can swap the chicken breasts for chicken thighs. They will need to be cooked for 15 minutes, and you won't need to coat them in flour. 
• Add some extra vegetables to the curry sauce. Peas, sweetcorn, and chopped carrots or capsicum are the ones I add most often. But cauliflower is also delicious. Alternatively, stir some baby spinach through the sauce at the end of cooking so it just wilts. 
• Add some dried fruit to the sauce for extra sweetness. Raisins, cranberry, and dried apricots are all delicious.  
• Add extra spice with some finely chopped chili.
• The heavy cream can be replaced with coconut cream.

Sides: The delicious creamy sauce is perfect for serving with rice or crispy potatoes. You could also serve it over mashed potato or with some simple buttered veg.

Wine: For white wine lovers, pick an unoaked or lightly oaked Chardonnay or an off-dry Riesling. The curried chicken breasts would also work well with a Gewürztraminer. Those who love red wine should choose fruity wine with low tannins like a Gamay, Beaujolais, or Grenache.