5 from 11 votes
Red plate containing asparagus spears topped with melted sharp cheese and chicken, chopsticks in rice.
Creamy Chicken Curry
Prep Time
15 mins
Cook Time
30 mins

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.

Course: dinner
Cuisine: American, Indian
Keyword: curry chicken
Servings: 6 people
Calories: 478 kcal
Author: Amanda Mason
  • 1 lb asparagus spears, ends trimmed
  • 4 chicken breasts, boneless, skinless
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can cream of chicken soup, (Use a gluten free brand if you are gluten free)
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon curry powder
  • 1 cup sharp cheddar cheese, shredded
  1. Preheat oven to 375 degrees fahrenheit. After trimming the ends off the asparagus, place asparagus in a 9x13 baking dish.

  2. Cut the raw chicken breasts into bite size chunks. Season with salt and pepper.

  3. 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.

  4. Arrange chicken over asparagus.

  5. In a bowl, combine soup, mayonnaise, lemon juice, and curry powder; pour over chicken. 

  6. Cover and bake for 30 minutes. Pull the chicken dish out of the oven and sprinkle with shredded cheese. 

  7. Place the dish back into the oven until the cheese has melted. Let stand 5 minutes before serving. 

Nutrition Facts
Creamy Chicken Curry
Amount Per Serving
Calories 478 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 9g56%
Cholesterol 128mg43%
Sodium 963mg42%
Potassium 754mg22%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 2g2%
Protein 40g80%
Vitamin A 910IU18%
Vitamin C 6mg7%
Calcium 169mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.