Name: Stovetop Chicken in an Indian Curry Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/4 Cup Vegetable OIl (I used Canola Oil); 1 Medium Onion, Finely Chopped (I used a Vidalia Onion); 3 tsp Minced Garlic (I use the already minced Garlic in a jar); 1/2 tsp Ground Ginger; 2 Tbsp Curry Powder (I used Madras Curry for a little bit more heat); 3 1/2 Cups Chicken Broth; 1 Cup Heavy Cream (You can also use Half & Half or Whole MIlk); 1 Tbsp Gluten Free Cornstarch; 2 heaping tsp Honey; 2-3 Pinches Salt; 2-3 Pinches Ground Black Pepper; 4 Boneless, Skinless Chicken Breasts (Rinsed, trimmed and patted dry with a paper towel); 1-2 Tbsp Salted Butter; 1-2 Tbsp Canola Oil; Salt & Pepper (Sprinkled over both sides of Chicken)

Stovetop Chicken in an Indian Curry Sauce

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My mouth was watering just smelling this sweet and savory light Indian Curry Sauce simmering on the stove! The spices, cream and honey meld together perfectly into the most fragrant and delectable sauce that I have ever tasted 🙂 This yummy sauce pairs nicely with just about any vegetable, protein and/or starch. I hope you enjoy it!

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Main Dish

Cuisine Indian

Servings 4 Servings

Ingredients

The Curry Sauce:

¼ Cup Vegetable OIl I used Canola Oil
1 Medium Onion, Finely Chopped I used a Vidalia Onion
3 tsp Minced Garlic I use the already minced Garlic in a jar
½ tsp Ground Ginger
2 Tbsp Curry Powder I used Madras Curry for a little bit more heat
3 ½ Cups Chicken Broth
1 Cup Heavy Cream You can also use Half & Half or Whole MIlk
1 Tbsp Gluten Free Cornstarch
2 heaping tsp Honey
2-3 Pinches Salt
2-3 Pinches Ground Black Pepper

The Chicken:

4 Boneless, Skinless Chicken Breasts Rinsed, trimmed and patted dry with a paper towel
1-2 Tbsp Salted Butter
1-2 Tbsp Canola Oil
Salt & Pepper Sprinkled over both sides of Chicken

Instructions

Making the Curry Sauce:

Gather ingredients.
In a medium-sized heavy saucepan, heat the Canola Oil over Medium heat.
Add the finely chopped onion and cook for about 5 minutes, or until onion is translucent.
Stir in the Garlic, Ginger and Curry and cook until fragrant (1-2 minutes).
Add the Chicken Broth and stir well. Reduce heat to Low and simmer for about 20 minutes to reduce the mixture a little.
While the broth is reducing, whisk the Cream, Cornstarch and Honey together in a small bowl until completely blended and smooth.
Slowly whisk the Cream mixture into the Chicken Broth mixture, combining the ingredients completely. Simmer for about 5 minutes. Add a few pinches of Salt and Pepper to taste.
Keep the sauce warm while cooking the chicken.

Cooking the Stovetop Chicken:

In a large skillet, heat the Butter and Oil over medium-low heat until the butter is completely melted and bubbling.
Add the Chicken Breasts, sprinkling with Salt & Pepper on both sides. Cook on each side for about 5-7 minutes per side, making sure that both sides are a light golden brown (internal temperature should be 165 degrees)
Once the Chicken Breasts are nicely browned on both sides, use a ladle to spoon several scoops of sauce over the Chicken Breasts in the skillet. Turn the breasts over to thoroughly coat in the sauce.
Serve the Chicken Breasts whole with your favorite side and vegetable and more sauce drizzled over the top...or cut up into bite-sized pieces and serve over Rice and with Steamed Broccoli and more yummy sauce!!! Enjoy!