Chicken slices with curry

Name: Chicken slices with curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Chicken breast 1.75 lbs; Curry 1.6 tsp; Sweet Paprika 0.7 tsp; Garlic 1 clove; Vegetable broth 0.7 cup; Fresh liquid cream 1 cup; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Basmati rice 1 ½ cup; Water 4 ¼ cups; Extra virgin olive oil to taste; Fine salt to taste

it de fr es br

627

Calories per serving

Gluten Free

Energy Kcal 627
Carbohydrates g 55.1
of which sugars g 5.4
Protein g 53.5
Fats g 21.4
of which saturated fat g 9.36
Fiber g 3.4
Cholesterol mg 161
Sodium mg 523

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Average
Note + 15 minutes of marinating

PRESENTATION

Recipe by
Anna Langellotto

Chicken curry strips are just flavor-packed delights. Seriously good stuff. They blend bold, spiced flavors with a tender bite. This dish draws inspiration from Indian cuisine—known for its bright spices and aromatic appeal. The crispy curry chicken strips are cut into small pieces, letting the creamy curry sauce really soak in. Thing is, you end up with a dish that bursts with golden color and just the right amount of spice. Perfect for a quick weekday dinner or a flavorful feast with friends.

The combo of curry powder with cream or coconut milk creates a rich, slightly sweet sauce that’s comforting and exciting with every bite. And look, people often adapt this Indian classic by using yogurt for a lighter, more moist sauce. Some go for coconut milk to make those coconut curry chicken strips that everyone just raves about. Honestly, it’s easy to see why this is called an easy curry chicken recipe—it comes together quickly, offering loads of flavor without much effort.

Pair it with rice, and you’ve got a full, satisfying meal. Pretty much. Some families play with seasonings, adding more chili for extra heat or dialing it back for a mild, tangy taste. Curry chicken tenders hold up well whether you bake them for a lighter version or go all in for those spicy, crispy edges. And the sauce? Serve these with simple sides like steamed veggies or flatbread to scoop up every last bit of it—ensuring nothing goes to waste.

All around, it’s a dish that combines quick preparation, comfort, and strong taste—making it a favorite for anyone who enjoys a bit of culinary adventure at the dinner table. Really, for real.

INGREDIENTS

627

Calories per serving

Chicken breast 1.75 lbs (800 g)

Curry 1.6 tsp (8 g)

Sweet Paprika 0.7 tsp (3 g)

Garlic 1 clove

Vegetable broth 0.7 cup (150 g)

Fresh liquid cream 1 cup (250 g)

Parsley to taste

Extra virgin olive oil to taste

Fine salt to taste

for the rice: Basmati rice 1 ½ cup (250 g); Water 4 ¼ cups (1 l); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Chicken slices with curry

To prepare the chicken strips with curry, first cut the chicken into strips 1, place it in a large bowl, add the oil 2, and salt 3.

Season with curry 4 and paprika 5, mix with a spoon 6 to evenly coat the chicken with the spices. Let it rest for 15 minutes.

Meanwhile, prepare the rice. Rinse the rice 7 and put it in a pot, cover with water 8, and cook for 10 minutes once boiling 9.

Once the rice is ready, remove it from the cooking water with a slotted spoon 10 and let it cool in a bowl. Season it with salt and oil 11. Heat some oil in a large pan, add the crushed garlic clove 12, and sauté for a few minutes to flavor the oil.

Remove the garlic, add the chicken 13, and brown over moderate heat for about 8 minutes, stirring often. Once the chicken is browned on all sides, add a sprinkle of pepper, stir, and then add the hot broth 14 and cream 15.

Cook for another 10 minutes 16, stirring occasionally until the sauce thickens 17. Turn off the heat and let it cool slightly. Plate and serve the chicken with the rice, decorating the dish with parsley leaves. The chicken strips with curry are ready to be enjoyed 18.