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Red plate containing asparagus spears topped with melted sharp cheese and chicken, chopsticks in rice.
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5 from 14 votes

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.
Prep Time15 mins
Cook Time30 mins
Course: dinner
Cuisine: American, Indian
Servings: 6 people
Calories: 478kcal
Author: Amanda Mason


  • 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


  • 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. 


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