Curry Chicken Over Rice

Prep Time
Cook Time
Ready In

"If you like Indian food and curry, you'll love this. Don't go too much by the photo. That wasn't made according to the directions."

Original recipe yields 4 servings


  • Serving Size: 1 (307.8 g)
  • Calories 433.2
  • Total Fat - 15.4 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 67.5 mg
  • Sodium - 86.2 mg
  • Total Carbohydrate - 48.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 5.5 g
  • Protein - 23.6 g
  • Calcium - 100.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.3 mg

Step 1

Place oil in large skillet and heat on medium/high heat. Salt and pepper chicken chunks and brown in preheated skillet.

Step 2

Stir in curry paste, mango chutney* and fresh grated ginger. Reduce heat to medium/low. Cook 10 minutes to make sure chicken is done and tender. *You can either use store-bought mango chutney or you can make your own from my recipe #26755, but it needs to be made several days previous, as it takes 2 days to make.

Step 3

Stir in half and half and cook till it comes to a mild boil. If it's not thick enough, make a slurry with the cold milk and corn starch in a small cup and slowly add to sauce till it's the thickness you like. Serve over cooked rice. Garnish with scallions.

Tips & Variations

No special items needed.



Love curry dishes, this easy to make curry chicken was delicious. Having some red and yellow peppers needing to be used I took the liberty of adding a cup of pepper strips. Served over basmati rice made for a great weekend meal.

review by:
(23 Apr 2018)

Bergy (RIP" Forever in our Kitchen)

I took a couple of liberties with. this recipe - I cut back on the rice & sauce. I cut the chicken like stir fry. Stir fried the chicken the added sauce ingredients and all done 5 minutes later. We loved the recipe. I used bought chutney.

(2 Sep 2017)