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
- 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