Creamy Chicken Curry
A classic Indian recipe with a twist! This Creamy Chicken Curry recipe is made in one pan with tender chicken in a creamy curry sauce cooked on top of fresh asparagus. Topped with melted cheese and served over basmati rice, this rich and saucy dinner is "no-hassle" and full of flavor.
Servings: 6 people
Calories: 478kcal
Ingredients
- 1 lb asparagus spears, ends trimmed
- 4 chicken breasts, boneless, skinless
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can cream of chicken soup, (Use a gluten free brand if you are gluten free)
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon curry powder
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 375 degrees fahrenheit. After trimming the ends off the asparagus, place asparagus in a 9x13 baking dish.
- Cut the raw chicken breasts into bite size chunks. Season with salt and pepper.
- In a skillet over medium heat, brown the chicken in oil on both sides, 3-4 minutes each side. Note - your chicken will not be cooked all the way through at this point.
- Arrange chicken over asparagus.
- In a bowl, combine soup, mayonnaise, lemon juice, and curry powder; pour over chicken.
- Cover and bake for 30 minutes. Pull the chicken dish out of the oven and sprinkle with shredded cheese.
- Place the dish back into the oven until the cheese has melted. Let stand 5 minutes before serving.
Nutrition
Calories: 478kcal | Carbohydrates: 7g | Protein: 40g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 128mg | Sodium: 963mg | Potassium: 754mg | Fiber: 2g | Sugar: 2g | Vitamin A: 910IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 3mg