Kim's Curry Chicken
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
This is my adaptation of my mom's wonderful recipe. I've trimmed the ingredients and boosted the amount of sauce. I'm guessing on the amount of milk. I sometimes "wing" it. Don't worry if the sauce seems a bit thin, the shredded meat and the rice really soak it up. We eat this for days at my house!
  • Sauce:
  • 2 tbsp. butter
  • 1 cup chopped onion
  • 2 tbsp. flour
  • 4 tbsp. curry powder
  • 2 tsp. salt
  • 1 tsp. ginger
  • paprika to taste
  • 2 cups milk
  • The rest:
  • 4 cups cooked chicken or turkey
  • cooked hot rice (or reheated from freezer)
  • Optional: chutney and "side boys:" raisins, chapatis and other traditional Indian side dishes
  1. Melt butter in large pan on your stove top and saute onions for a few minutes.
  2. Add flour, curry, salt, ginger, and paprika, stirring occasionally till the butter is absorbed and you have a thick, fragrant paste that fills the house with its wonderful, pungent aroma.
  3. Gradually mix in the milk with a slotted spoon, stirring and cooking till thickened (about 3-5 minutes).
  4. Add chicken or turkey, until well mixed and heated through.
  5. Serve over rice with "side boys"/side dishes. We like coconut, peanuts and raisins.
Note: This keeps well and gets more flavorful in the fridge. Leftovers are pretty amazing. It also freezes well. If sauce separates after reheating, just stir and make sure it is heated all of the way through. Don't forget - rice freezes beautifully! Make a big batch and freeze in meal portions.
Recipe by Frugal Foodie Moms at