Curry Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 lb. of Chicken Tenders or 8 skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped dry onion
  • 1 tablespoon curry
  • ¼ teaspoon salt
  • 1 cup chicken broth
  • 1 cup half and half or milk
  • 1 tablespoon corn starch
  • 4 cups cooked rice
  1. Rinse chicken and pat dry with a paper towel.
  2. In a pot ( I like to use cast iron ) cook chicken in hot oil over medium heat about 10 minutes or until lightly browned, turning to brown evenly. Remove chicken. If necessary add 1 tablespoon additional oil to pot.
  3. Add garlic and onion to pot; cook until tender.
  4. Add curry powder and salt; cook and stir for a minute. Add chicken broth.
  5. Return chicken to pot. Bring to boil and reduce heat. Cover and simmer about 10 minutes or until chicken is tender and no longer pink.
  6. Stir the half & half or milk into the corn starch and pour in the pot. Cook and stir until thickened and bubbly. Cook and stir for one more minute.
  7. Serve with rice.
Recipe by The 36th AVENUE at