Creamy Chicken Curry Pie Recipes

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CREAMY CURRIED CHICKEN PIE



Creamy curried chicken pie image

Bake this pie for a family dinner, or simply batch cook the chicken curry base to freeze for later, then serve with rice or in jacket potatoes

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 16

1 ½kg whole chicken
2 onions , 1 quartered, 1 chopped
2 carrots , 1 cut into 3-4 chunks, 1 finely chopped
2 thick slices ginger
2 garlic cloves , crushed
small bunch parsley or coriander, leaves picked and chopped, stalks left whole
50g butter
vegetable oil or rapeseed oil, for frying
50g flour
2-3 tbsp mild curry paste , such as korma or tikka
½ tsp ground turmeric
1 chicken stock cube
150ml double cream
6 sheets filo pastry
A little melted butter or oil
Tenderstem broccoli , if you like

Steps:

  • Put the chicken, quartered onion, carrot chunks, ginger, garlic and herb stalks in a large stock pot. Cover the chicken completely with water, bring to a simmer, then turn down the heat, cover and cook gently for 1 hr. Turn the chicken over halfway through cooking and top up the water if you need to. After 1 hr the chicken should be tender - try pulling a leg away from the breast with some tongs. If there's much resistance, keep cooking, checking every 10 mins or so. Carefully remove the chicken from the cooking liquid and leave to cool on a plate for about 10 mins.
  • Shred the chicken meat and discard the fat and bones. Strain the cooking liquid (this is your stock) and discard the onions, carrots and other bits (or keep them to make soup). Measure out 500ml of the stock.
  • Melt the butter in a pan (use the stock pan if it's empty - you don't need to wash it). Add a drizzle of oil and the chopped onion and carrot. Cook until the veg is soft, for about 8-10 mins. Stir in the flour, curry paste and turmeric, then crumble in the stock cube. As you stir, the ingredients will clump together. Keep cooking for a min or so, then add a ladleful of the chicken cooking liquid. Stir well until smooth, then add another ladleful. Continue until all of the stock has been used up and you have a smooth sauce.
  • Stir the chicken, cream and chopped herbs into the sauce, then season well and remove from the heat. If freezing portions at this stage, transfer to a sealable container or bag, cool, then freeze for up to two months. Defrost thoroughly in the fridge before reheating in a pan or the microwave. See tips below for serving suggestions.
  • Heat oven to 180C/160C fan/ gas 4. Transfer the creamy curried chicken to a pie dish, about 25 x 5cm. Brush 6 sheets filo pastry with a little melted butter or oil and scrunch the sheets on top of the pie, covering the filling. Bake the pie for about 45-50 mins, until the top is crisp and the curried chicken is bubbling and hot. Serve with Tenderstem broccoli, if you like.

Nutrition Facts : Calories 684 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium

EASY CURRY CHICKEN HAND PIES



Easy Curry Chicken Hand Pies image

These Curry Chicken Hand Pies are as easy as they are delicious! Game Day has never been more delicious than when you bring a batch of these Easy Chicken Curry Turnovers. These Curry Chicken Hand Pie are made with sliced chicken breast, frozen puff pastry dough, and a simple creamy chicken curry and vegetable filling; pleasing even the pickiest party guests. So much flavor!

Provided by Becky Hardin - The Cookie Rookie

Categories     Appetizer

Time 35m

Number Of Ingredients 13

2 teaspoons salted butter
1/4 cup celery (diced)
1/4 cup onion (diced)
1/4 cup carrots (diced)
1 tablespoon all purpose flour
1 teaspoon curry powder
1/2 cup chicken broth
1/2 cup light sour cream
1 cup sliced Curry Chicken
2 sheets frozen puff pastry (thawed)
1 egg (whisked)
2 tablespoons water
flake sea salt

Steps:

  • Preheat oven to 350F.
  • Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
  • Cook for approximately 5 minutes or until veggies are tender and fragrant.
  • Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
  • Stir in the sour cream and the sliced chicken breast. Set aside.
  • Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
  • Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
  • and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
  • Repeat with remaining dough.
  • In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
  • Bake for 18-20 minutes or until crisped and golden. Serve warm.
  • Enjoy!

Nutrition Facts : ServingSize 3 hand pies, Calories 539 kcal, Carbohydrate 40 g, Protein 13 g, Fat 35 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 347 mg, Fiber 1 g, Sugar 1 g

CREAMY CHICKEN CURRY PIE



Creamy Chicken Curry Pie image

I had some leftover shredded roast chicken to use & felt like making a curry pie. This is what I came up with from ingredients that were in my pantry & freezer.

Provided by Mandy

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 onion, chopped
1 teaspoon prepared minced garlic
2 cups frozen mixed vegetables
1 cup shredded cooked chicken
1 cup water
1 -1 1/2 cup milk
1 (70 g) packet dry cream of chicken soup mix
2 teaspoons curry powder
2 -3 sheets puff pastry

Steps:

  • Saute onion & garlic until tender.
  • Add frozen vegetables & saute for another 2 minutes.
  • Add water remaining ingredients & simmer until vegetables are tender and sauce is thickened, allow to cool.
  • Line a 20cm pie plate with 1 sheet pastry(or individual tins if you wish).
  • Spoon filling mixture into pie base & place remaining pastry sheet on top. Pinch edges together or press down with a fork.
  • Brush with a little egg or milk (optional) & bake at 180.C until pastry is cooked & golden, approx 15-20 minutes.
  • Serve with a nice side salad & chunky fries.

Nutrition Facts : Calories 937.9, Fat 55.8, SaturatedFat 16.4, Cholesterol 36.9, Sodium 1261, Carbohydrate 86.5, Fiber 7.4, Sugar 2.1, Protein 25.2

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

Provided by Alton Brown

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry

Steps:

  • Preheat oven to 400 degrees F.
  • Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
  • In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

CURRY CHICKEN POT PIES



Curry Chicken Pot Pies image

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 4 pies

Number Of Ingredients 14

1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust
1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken
1 refrigerated pie crust
1 egg, lightly beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
  • Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
  • Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
  • Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

CHICKEN CREAM PIE



Chicken Cream Pie image

"This buttery, 2-crust pie is stuffed with tender chicken pieces, vegetables, seasonings and a creamy sauce," says Sue Davis of Wausau, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 11

3 to 4 pounds bone-in chicken breast halves
1-1/2 quarts water
1 small onion, peeled
1 celery rib
1 large carrot
1-1/2 teaspoons salt, divided
Pastry for double-crust pie (9 inches)
1/2 cup all-purpose flour
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1/4 teaspoon pepper

Steps:

  • In a stockpot, bring the chicken, water, onion, celery, carrot and 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender., Remove chicken and vegetables from broth. Set aside until cool enough to handle. Meanwhile, line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge of plate. Set aside., Remove chicken from bones; discard skin and bones and cut chicken into cubes. Set aside. Chop the onion, celery and carrot. Strain broth and skim fat; set broth aside., In a small bowl, combine the flour, onion salt, celery salt, pepper and remaining salt. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups of broth to a boil; whisk in the flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables. Pour into crust., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. , Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting.,

Nutrition Facts :

CURRIED CHICKEN SHEPHERD'S PIE



Curried Chicken Shepherd's Pie image

Use leftover mashed potatoes to crown this comforting casserole. The creamy chicken-and-veggie mixture is mildly seasoned with curry to please almost any palate. -Lori Lockrey, Scarborough, Ontario

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

1 large onion, chopped
2 celery ribs, chopped
3 tablespoons butter, divided
1 cup frozen peas and carrots
3 tablespoons all-purpose flour
1 teaspoon curry powder
1-1/2 cups reduced-sodium chicken broth
1/2 cup 2% milk
2 cups cubed cooked chicken
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups mashed potatoes (with added milk and butter)
1/4 teaspoon paprika

Steps:

  • In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer., Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper., Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 410 calories, Fat 19g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1025mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.

CURRIED CHICKEN PIE



Curried chicken pie image

Who says healthy can't be hearty? You'll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 14

2 tbsp cold pressed rapeseed oil
500g chicken breasts , cut into chunks
4 spring onions , sliced
3 garlic cloves , grated
thumb-sized piece ginger , grated
1 tbsp curry powder
1 large head broccoli , cut into florets, top of stalk thinly sliced
1 tsp soy sauce
250ml low-fat coconut milk , plus a splash
250ml chicken stock
1 heaped tsp cornflour mixed with 1 tbsp hot water
4 large handfuls kale
4 sheets filo pastry
½ tbsp nigella seeds

Steps:

  • Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Addthe chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
  • Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
  • Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.

Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium

CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

The is one of my favorite recipes. My fiancee has me make this for quite often!

Provided by vakatik

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 ½ tablespoons curry powder
1 teaspoon coarse salt
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground coriander
¾ cup fat-free chicken broth
½ cup plain fat-free Greek yogurt

Steps:

  • Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
  • Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
  • Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
  • Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g

COCONUT CURRY CHICKEN POT PIE



Coconut Curry Chicken Pot Pie image

This is a rich, creamy-and best of all-simple yellow curry recipe that can be served a variety of ways. My favorite way to eat curry is in a chicken pot pie. Comfort food with a little flare!

Provided by jessie.roos

Time 1h50m

Yield 8

Number Of Ingredients 16

cooking spray
1 (14.1 ounce) package double-crust pie pastry, thawed
⅓ cup all-purpose flour
1 ½ tablespoons packed brown sugar
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder
2 cups chicken broth
½ pound cubed boneless, skinless chicken breast
⅓ cup butter
3 small potatoes, peeled and diced
1 medium onion, diced
1 pinch curry powder
1 (12 ounce) package frozen peas and carrots
1 (13 ounce) can unsweetened coconut milk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat a 1.5 quart baking dish with cooking spray.
  • Lay one pie crust on a work surface. Take a small amount from the outer edges of the second crust and add to the first, making it large enough to cover the dish. Place crust in the dish, leaving edges to hang over the sides; set aside.
  • Combine flour, brown sugar, 1 tablespoon curry powder, salt, pepper, and chili powder in a small bowl.
  • Bring chicken broth to a boil in a small pot. Add chicken; cover and simmer for 10 minutes. Remove chicken to a bowl and reserve 1 3/4 cups chicken broth for sauce.
  • Melt butter in a large saucepan over medium-high heat. Add potatoes and onion plus a pinch of curry powder; cook and stir for 5 minutes. Add frozen peas and carrots; cook for 3 to 5 minutes. Stir in flour mixture to coat veggies; cook for 1 minute.
  • Slowly add coconut milk and reserved chicken broth. Cook, stirring constantly, for 8 to 10 minutes. Taste and adjust spices as needed. Add chicken and cook until heated through, about 2 minutes.
  • Pour mixture into the bottom pie crust. Top with remaining crust and pinch the edges together to seal all the way around. Cut a few slits in the top crust.
  • Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Remove and let firm up for 15 minutes before serving.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 47 g, Cholesterol 36.5 mg, Fat 34.1 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 17.7 g, Sodium 935 mg, Sugar 4 g

CREAMY CURRY LEMON CHICKEN



Creamy Curry Lemon Chicken image

Created by Easy Home Cooking Magazine. This is a lovely recipe and something different to serve as a chicken dish. At reviewers request I upped the curry powder from 1 tsp. to 2 tsp. If you like really hot add 1 T.

Provided by Lindas Busy Kitchen

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
cooking spray
4 boneless skinless chicken breasts, rinsed, and patted dry (about 4 oz. each)
1 cup soft whole wheat breadcrumbs (about 2 slices)

Steps:

  • Preheat oven to 400.
  • Combine sour cream, mayonnaise, lemon juice, curry, sugar, salt and pepper in small bowl. Stir until well blended.
  • Coat a 9" pie pan with cooking spray.
  • Arrange chicken pieces in pan, and spoon sour cream mixture evenly over all.
  • Sprinkle with breadcrumbs.
  • Bake 35-45 minutes, or until chicken is no longer pink in center.
  • Note: To lighten this up you can use lite or no fat mayonnaise and sour cream.

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From thecookingcollective.com.au


CHICKEN CURRY - CARNATION MILK
1 : Combine chicken with next 4 ingredients. Set aside. 2 : Heat oil in large skillet. Stir fry the onion, ginger, garlic, and chicken. Add the curry and break it up with a spoon. Add, potatoes, carrots, celery, chicken broth and crystal rock sugar. Bring to a boil, reduce to simmer and cook for 30 minutes. Add Evaporated milk, peas, salt and ...
From carnationmilk.ca


CHICKEN CURRY | RECIPETIN EATS
2019-03-13 Add curry powder and cook for 2 minutes. Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens. Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
From recipetineats.com


CHICKEN CURRY PIE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
From stevehacks.com


CREAMY CHICKEN CURRY RECIPE - CHATELAINE
HEAT a large non-stick frying pan over medium-high. Sprinkle chicken with 1/2 tsp salt. Season with fresh pepper. Add oil to pan, then chicken, skin-side …
From chatelaine.com


CREAMY CHICKEN & VEGETABLE PIE - JULIA'S CUISINE
2018-10-15 Preheat oven and prepare baking dish – Preheat oven to 350 degrees F. Grease a 10 inch deep sided baking dish. Flatten chicken – Place the chicken breast between two sheets of parchment paper and flatten out to about 1 inch thickness with a kitchen mallet. Season each side with 1/2 of the salt and pepper. Set aside.
From juliascuisine.com


10 BEST CREAMY CHICKEN CURRY PASTA RECIPES | YUMMLY
2022-05-21 lemon juice, olive oil, chicken breasts, curry powder, cream of chicken soup and 5 more Creamy Chicken Curry Today's Parent curry paste, salt, fresh lemon juice, maple syrup, pepper, skinless chicken breasts and 5 more
From yummly.com


CREAMY CHICKEN POT PIE - NICKY'S KITCHEN SANCTUARY
2018-09-10 When the chicken and stock is nearly cooked, take another large sauce pan and add in the butter and chopped onion. Heat on medium and cook the onion for about 5-6 minutes until soft. Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux).
From kitchensanctuary.com


CHICKEN AND MUSHROOM PIE - CREME DE LA CRUMB
2020-11-29 Take it off the heat and set it aside. Making the chicken and mushroom pie. In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. Now add the chicken and bacon and stir for 1 minute, then add ...
From lecremedelacrumb.com


EASY CHICKEN CURRY POT PIE - COOKING AND CUSSING
2020-12-24 Heat a large nonstick saute pan or wok with 2 Tb of olive oil over med-high heat. Drop in onions, ginger and garlic and let saute for 2-3 minutes or until softened. Dice the chicken breast into 1-inch chunks and add to the sauteed onions. Add the diced potatoes. Season with salt and pepper and stir to combine.
From cookingandcussing.com


CREAMY CURRIED CHICKEN | MCCORMICK
1 Coat chicken with flour. Set aside. Heat oil in large skillet on medium heat. Add onion; cook and stir 6 to 7 minutes or until softened. 2 Stir in curry powder, sea salt, cinnamon, garlic powder and pepper. Cook 1 minute. Add chicken; cook and stir on medium-high heat 3 to 5 minutes or until no longer pink. 3 Stir in broth.
From mccormick.com


OUR CURRY CHICKEN POT PIE IS THE ULTIMATE ONE-DISH WONDER
Curried Chicken Pot Pie. Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall. It all starts with a couple convenience items that will speed up the prep: rotisserie chicken and store-bought pie crust. The filling comes together with all of the usual suspects (peas, carrots, garlic) and for shallots, a more ...
From southernliving.com


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