Curried Chicken

February 14, 2007
Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide


  • 2 Tablespoons vegetable oil
  • 1 Tablespoon margarine
  • 6 chicken breasts skinless (or use cutlets)
  • Flour for dusting
  • Salt and pepper
  • 1 cup chopped onion
  • 3 teaspoons curry
  • ½ teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 2 carrots, peeled and sliced thin on diagonal
  • 1½ cups chicken soup
  • 1 cup broccoli florets
  • ¼ cup pareve cream
  • ¾ cup frozen peas


  1. Heat oil in large skillet and stir in margarine to melt
  2. Season chicken with salt and pepper
  3. Dip chicken in flour to dust
  4. Cook in oil on both sides just to sear. (Keep it on the pink side for now)
  5. Remove chicken to a plate
  6. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released
  7. Stir in carrots and toss to coat
  8. Add chicken soup and bring to a simmer
  9. Place chicken breasts back into skillet and stir in broccoli
  10. Cover and simmer for 5-10 minutes to cook chicken
  11. Stir in cream and peas. Season to taste.

Serve with basmati rice. Enjoy!

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.