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–+ servings

Easy Creamy Chicken Curry Recipe

A rich, crowd-pleasing chicken curry with apricot jam, curry powder, and a creamy mayo sauce. Serve hot over rice or cold in a baguette — it feeds 8 and gets better overnight!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

Chicken
  • 4 large boneless skinless chicken breasts
Curry Sauce
  • 2 medium yellow onions diced
  • 2 tbsp olive oil
  • 2 tbsp curry powder mild Madras preferred
  • 1 cup chicken broth
  • 1 tbsp tomato paste
  • 1/4 cup apricot jam heaping
  • 4 tbsp fresh lemon juice
  • 2 cups mayonnaise
  • 6 tbsp half-and-half or heavy cream
  • salt and pepper to taste
Optional Toppings
  • fresh cilantro
  • cashews
  • golden raisins
  • sliced green onions

Method
 

  1. Preheat oven to 375°F. Bake chicken breasts until internal temperature reaches 165°F. Cool slightly, then shred or chop into bite-sized pieces.
  2. In a large soup pot, heat olive oil over medium-high heat. Sauté diced onions until translucent, about 8 minutes.
  3. Stir in curry powder and chicken pieces. Cook 1 minute until fragrant. Add chicken broth, tomato paste, apricot jam, and lemon juice. Simmer 5 minutes.
  4. Stir in mayonnaise and cream. Heat until warmed through — do NOT boil or the sauce may separate.
  5. Season with salt and pepper. Serve over fluffy rice and pile on toppings like cashews, raisins, and cilantro.

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