Is the Best Recipe
Curried Chicken with Onions served in a styled dish.

Curried Chicken with Onions

Yield
6 servings

Chicken strips cook with softened onions and curry powder, with small additions of water if the pan becomes dry.

Ingredients
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Ingredients

Servings
Units
Batches and reset

6 servings · US measures · 1 batch

Batching

The 12-inch skillet holds one full batch; a half batch uses the same skillet. Times and the 165°F (74°C) endpoint do not change with the amount.

Original recipe: 6 servings.

Salt added to taste is left out of the base nutrition scenario.

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Before you start

  • Read through the recipe before you start. Gather the skillet and lid, a wooden spoon, a separate board for the raw chicken, the thermometer and the measured ingredients.

Directions

Chicken breast strips, diced onions, olive oil, curry powder and salt measured with cookware ready.
1

Read and gather

For the whole recipe

Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything, cutting the chicken on its own board, and wash your hands after handling it. Everything is measured and the chicken is cut.

Diced onions softened in olive oil until translucent with golden edges.
2

Warm the oil and soften the onions

For the whole recipe

Warm 1/4 cup olive oil in the 12-inch skillet with a lid over medium heat. Add the onions and cook, stirring often, until they are soft with golden edges, about 5 to 8 minutes.

Curry powder toasted into the softened diced onions.
3

Stir in the curry powder

For the whole recipe

Stir in about 1/3 cup curry powder over medium heat until it coats the onions and smells toasty.

Curry-coated chicken checked at 165°F with the lid lifted after gentle cooking.
4

Add the chicken, cover and cook it gently

For the whole recipe

Add the chicken strips and stir to coat them. Turn the burner to low heat, cover, and cook, stirring now and then, until the thickest strips read 165°F (74°C) on an instant-read thermometer, about 20 to 40 minutes. If the pan looks dry, stir in a splash of water.

Pan juices reduced to a thick curry-and-onion coating on the chicken strips.
5

Uncover and reduce the pan juices

For the whole recipe

Uncover the skillet, raise the burner to medium-low heat and cook, stirring constantly so nothing catches, until the pan juices cook down to a thick coating, about 3 to 5 minutes.

A bite of cooked chicken and onion ready for the final seasoning check.
6

Taste and season

For the whole recipe

Taste a piece of chicken with some onion. Aim for warm spice and savory, sweet onion. If it tastes flat, add fine salt to taste. The curry tastes warm and well seasoned.

Six plates hold cooked chicken strips and softened onions coated in thick golden curry.
7

Serve

For the whole recipe

Serve the curry to make 6 servings. Refrigerate leftovers within two hours and reheat them to 165°F (74°C). The curry is ready to serve.

About this recipe

Why it works

Browning the onions first builds sweetness, and stirring the curry powder into the hot onions blooms the spices without scorching them. Cooking the chicken covered and gently keeps it moist, and a final uncovered stretch thickens the sauce.

Associated with

British and Anglo-Indian curry-powder cooking, in a US home version

Curry powder is a ready-made spice blend first sold to British traders and in London in the late 1700s. Dishes built only on curry powder belong to that British and American cookbook tradition rather than to a regional Indian recipe.

Taste

  • Sweet
  • Sour
  • Salty
  • Bitter
  • Savory
  • Heat

Browned onions add sweetness., Curry powder brings warmth and a slight bitter edge from turmeric and fenugreek. · tender chicken strips in a thick, spiced onion coating · hot

Skill level

Easy

Few steps; the main risk is scorching the dry spice, and a thermometer tells you when the chicken is done.

You'll practice: Brown onions, Bloom curry powder without scorching, Braise covered, Reduce the sauce uncovered

Allergens

Allergens: see each line below.

Check the curry powder label; blends vary.

Diets

Vegetarian: Doesn't fit as writtenPescatarian: Doesn't fit as writtenVegan: Doesn't fit as writtenDairy: See the allergen linesEgg: See the allergen linesGluten: See the allergen lines

Occasions

Course: main-dish · Technique: saute, braise · Time: 1-to-2-hours, make-ahead, freezer-friendly

Serving and keeping

Best served: Hot, once the sauce has thickened and been salted Over steamed basmati or long-grain rice, with plain yogurt or raita on the side

Make ahead: The flavor improves overnight.

Storage: Refrigerate within 2 hours (1 hour above 90 °F / 32 °C), in shallow containers. Frozen, it keeps best for about 4 to 6 months.

Leftovers: The flavor deepens overnight.

Food safety

  • Raw chicken can carry Salmonella and Campylobacter: use a separate board, wash your hands after cutting it, and keep it away from ready-to-eat foods.
  • Cook until the thickest pieces reach 165 °F (74 °C); the cooking time varies widely, so use a thermometer.
  • Ground spices burn quickly in hot, dry fat; stir the curry powder over medium heat and add a splash of water if the pan dries.

We make no statement about cross-contact in your kitchen or in packaged ingredients. Check the curry powder label.

Nutrition notes

Chicken breast supplies most of the protein; the olive oil most of the fat.

There is little sodium unless salt is added; season at the end, to taste.

Swap notes

  • boneless, skinless chicken breast halves · vegetarian

    Works with changes

    Use: chickpeas or firm tofu, with a little water or stock added

    What changes: It becomes a chickpea or tofu curry; add liquid because chickpeas release no juices.

    Not a swap: Chicken stock as the added liquid, which is meat-based.

  • boneless, skinless chicken breast halves · catholic.abstinence

    Works with changes

    Use: chickpeas or firm tofu, with a little water added

    What changes: It becomes a chickpea or tofu curry.

    Not a swap: Any other meat, including turkey.

  • boneless, skinless chicken breast halves · halal.general

    Works with changes

    Use: zabiha (halal-slaughtered) chicken breast

    What changes: No change to the dish.

    Not a swap: Chicken without halal certification.

  • large onions · buddhist.five_pungent

    Works with changes

    What changes: Leave out the onions and use a curry powder without onion or garlic, or a home blend of coriander, cumin, turmeric, fenugreek and chili.; No allium sweetness.

    Not a swap: Asafoetida, which some Buddhist lists also count among the pungent plants.

  • large onions

    Works with changes

    Use: the green tops of scallions or chives, plus garlic-infused oil

    What changes: Use a curry powder without onion or garlic, or a home blend of coriander, cumin, turmeric, fenugreek and chili.; Milder; fructans do not carry into the oil.

    Not a swap: Onion or garlic powder, which carry the same fructans.

These notes don't change the amounts, allergens or nutrition shown for this recipe.

For your food tracker

Fields for MyFitnessPal and other trackers
Recipe url
https://isthebestrecipe.com/chicken/curried-chicken-with-onions
Name
Curried Chicken with Onions
Servings
6
Recipe yield
6 servings
Recipe ingredient
1/4 cup olive oil, 2 whole large onions diced, about 1/3 cup curry powder, 6 whole boneless, skinless chicken breast halves cut into strips, to taste fine salt
Nutrition information
Nutrient 1008
444.16
Nutrient 1003
62.55
Nutrient 1004
16.96
Nutrient 1005
7.80
Nutrient 1079
3.83
Nutrient 2000
2.27
Nutrient 1093
127.49
Nutrient 1258
2.89
Nutrient 1253
198.56
Nutrient 1087
54.59
Nutrient 1089
2.23
Nutrient 1092
1047.09
Nutrient 1114
0.00
Nutrient 1110
2.72
Nutrient 1109
4.24
Nutrient 1125
0.01
Nutrient 1126
0.38
Nutrient 1051
246.06
Nutrient 1095
2.20
Nutrient 1259
<0.01
Nutrient 1260
<0.01
Nutrient 1262
0.05
Nutrient 1265
2.14
Nutrient 1266
0.54
Nutrient 1267
0.04
Nutrient 1268
8.52
Nutrient 1269
1.91
Nutrient 1270
0.12
Nutrient 1271
0.13
Nutrient 1276
0.00
Nutrient 1277
0.06
Nutrient 1279
<0.01
Nutrient 1292
8.94
Nutrient 1293
2.28
Nutrient 1090
95.44
Nutrient 1091
614.41
Nutrient 1098
0.19
Nutrient 1101
0.56
Nutrient 1007
3.64
Nutrient 1062
1854.73
Nutrient 1106
24.54
Nutrient 1127
0.00
Nutrient 1187
37.12
Nutrient 1261
<0.01
Nutrient 1263
0.01
Nutrient 1264
0.07
Nutrient 1272
0.01
Nutrient 1273
0.02
Nutrient 1274
0.01
Nutrient 1275
0.34
Nutrient 1278
0.01
Nutrient 1280
0.02
Nutrient 1300
0.01
Nutrient 1301
0.00
Nutrient 1323
0.02
Nutrient 1018
0.00
Nutrient 1180
229.98
Nutrient 1190
37.12
Nutrient 1198
20.71
Nutrient 1210
0.78
Nutrient 1211
2.77
Nutrient 1215
1.60
Nutrient 1217
2.51
Nutrient 1218
2.23
Nutrient 1222
3.61
Nutrient 1224
9.32
Nutrient 1225
2.77
Nutrient 1226
2.02
Nutrient 1162
3.74
Nutrient 1165
0.29
Nutrient 1166
0.51
Nutrient 1177
37.12
Nutrient 1178
0.57
Nutrient 1104
83.66
Nutrient 1167
26.35
Nutrient 1170
4.19
Nutrient 1175
2.27
Nutrient 1212
3.05
Nutrient 1213
5.12
Nutrient 1214
5.94
Nutrient 1216
0.66
Nutrient 1219
3.22
Nutrient 1220
4.24
Nutrient 1221
2.31
Nutrient 1223
5.90
Nutrient 1227
2.37
Nutrient 1105
24.48
Nutrient 1242
0.00
Nutrient 1246
0.00
Nutrient 1103
64.52
Nutrient 1057
0.00
Nutrient 1058
0.00
Nutrient 1186
0.00
Nutrient 1123
2.00
Nutrient 1184
0.00
Nutrient 1185
11.21
Nutrient 1107
1.12
Nutrient 1108
0.00
Nutrient 1120
0.00
Nutrient 1122
0.00
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Nutrition Values

Estimated nutrition

Curried Chicken with Onions

6 servingsOne serving is one equal share of the selected recipe yield.

Amount per servingCalories440
Protein
63 g
Carbohydrates
8 g
Fiber
4 g
Total sugars
2.5 g
Total fat
17 g
Saturated fat
3 g
Sodium
125 mg
Vitamin D
0 µg
Calcium
55 mg
Iron
2.2 mg
Potassium
1,047 mg
Estimated from USDA data for the listed ingredients. Brands and portions vary. Not medical advice.Source: USDA FoodData Central

Estimated · Per serving · 440 kcal

Estimated macro energy share
MacroGramsShare
Carbohydrate7.80 g7.19%
Fat16.96 g35.17%
Protein62.55 g57.65%

Chicken breast strips cooked covered with golden onions and curry powder; to-taste salt excluded

Nutrition details

Chicken breast strips cooked covered with golden onions and curry powder; to-taste salt excluded

Main nutrients

Per serving

Calories
444.16 kcal
Protein
62.55 g
Carbohydrates
7.80 g
Fiber
3.83 g
Total sugars
2.27 g
Total fat
16.96 g
Saturated fat
2.89 g
Sodium
127.49 mg
Vitamins and minerals

Per serving

Calcium, Ca
54.59 mg
Iron, Fe
2.23 mg
Potassium, K
1047.09 mg
Vitamin D (D2 + D3)
0.00 µg
Vitamin D (D2 + D3), International Units
2.72 IU
Vitamin E (alpha-tocopherol)
4.24 mg
Zinc, Zn
2.20 mg
Magnesium, Mg
95.44 mg
Phosphorus, P
614.41 mg
Copper, Cu
0.19 mg
Vitamin A, RAE
24.54 µg
Folate, food
37.12 µg
Choline, total
229.98 mg
Folate, DFE
37.12 µg
Vitamin C, total ascorbic acid
3.74 mg
Thiamin
0.29 mg
Riboflavin
0.51 mg
Folate, total
37.12 µg
Vitamin B-12
0.57 µg
Vitamin A, IU
83.66 IU
Niacin
26.35 mg
Pantothenic acid
4.19 mg
Vitamin B-6
2.27 mg
Retinol
24.48 µg
Vitamin E, added
0.00 mg
Vitamin B-12, added
0.00 µg
Selenium, Se
64.52 µg
Folic acid
0.00 µg
Lutein + zeaxanthin
2.00 µg
Vitamin K (phylloquinone)
11.21 µg
Carotene, beta
1.12 µg
Carotene, alpha
0.00 µg
Cryptoxanthin, beta
0.00 µg
Lycopene
0.00 µg
Other nutrients

Per serving

Cholesterol
198.56 mg
Tocopherol, beta
0.01 mg
Tocopherol, gamma
0.38 mg
Water
246.06 g
SFA 4:0
<0.01 g
SFA 6:0
<0.01 g
SFA 10:0
0.05 g
SFA 16:0
2.14 g
SFA 18:0
0.54 g
SFA 20:0
0.04 g
MUFA 18:1
8.52 g
PUFA 18:2
1.91 g
PUFA 18:3
0.12 g
PUFA 20:4
0.13 g
PUFA 18:4
0.00 g
MUFA 20:1
0.06 g
MUFA 22:1
<0.01 g
Fatty acids, total monounsaturated
8.94 g
Fatty acids, total polyunsaturated
2.28 g
Manganese, Mn
0.56 mg
Ash
3.64 g
Energy
1854.73 kJ
Tocopherol, delta
0.00 mg
SFA 8:0
<0.01 g
SFA 12:0
0.01 g
SFA 14:0
0.07 g
PUFA 22:6 n-3 (DHA)
0.01 g
SFA 22:0
0.02 g
MUFA 14:1
0.01 g
MUFA 16:1
0.34 g
PUFA 20:5 n-3 (EPA)
0.01 g
PUFA 22:5 n-3 (DPA)
0.02 g
SFA 17:0
0.01 g
SFA 24:0
0.00 g
MUFA 17:1
0.02 g
Alcohol, ethyl
0.00 g
Betaine
20.71 mg
Tryptophan
0.78 g
Threonine
2.77 g
Methionine
1.60 g
Phenylalanine
2.51 g
Tyrosine
2.23 g
Alanine
3.61 g
Glutamic acid
9.32 g
Glycine
2.77 g
Proline
2.02 g
Isoleucine
3.05 g
Leucine
5.12 g
Lysine
5.94 g
Cystine
0.66 g
Valine
3.22 g
Arginine
4.24 g
Histidine
2.31 g
Aspartic acid
5.90 g
Serine
2.37 g
Caffeine
0.00 mg
Theobromine
0.00 mg
Vitamin K (Dihydrophylloquinone)
0.00 µg
Incomplete data

Unknown source coverage is not zero.

Calculation details

An estimate, not a laboratory analysis or regulatory nutrition label. Unquantified to-taste seasoning excluded: fine salt. Exclusion does not mean zero nutrients.

Estimated from protein and carbohydrate at 4 kcal/g and fat at 9 kcal/g. This is not a breakdown of reported Calories; food-specific factors and carbohydrate composition can differ. Rounded percentages may not total exactly 100%; segments use exact shares. Unquantified to-taste ingredients are excluded; exclusion does not mean zero nutrients.

Per serving: calculated macro energy 434.04 kcal; reported Calories 444.16 kcal. Difference: -10.12 kcal.

USDA FoodData Central

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Curried Chicken with Onions