Pan Fried Chicken in Curry Cream

5 from 7 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 25 kcal


  • 500 g Chicken meat
  • 2 Poles Leek
  • 3 piece Carrots
  • 1 Can Corn
  • 250 ml Chicken broth
  • 1 cups Cream
  • Curry powder
  • Pepper
  • Salt


  • Cut the chicken into very thin slices and then cut the slices into squares. Fry in the pan. Put on a saucepan with water for the rice and cook according to the instructions on the packet.
  • In the meantime, cut the leek into rings, cut the carrots into small sticks and add to the chicken in the pan, drain the corn.
  • Now season the chicken with plenty of curry powder, salt & pepper and add the corn.
  • Mix and add chicken broth and simmer for 10 minutes with the lid closed until the vegetables are soft.
  • Add the cream and add more curry powder until the sauce is nice and yellow and tastes like curry. If you want a lot of sauce and don't have to worry about your figure, add 2 cups of cream instead of just 1 cup.
  • Season to taste with salt & pepper and serve with rice.
  • Each of my then small children chose a vegetable for lunch. None of the 3 dwarfs wanted to wait another 1 or 2 days for it to be cooked. This is how the recipe came about.


Serving: 100gCalories: 25kcalCarbohydrates: 0.5gProtein: 0.5gFat: 2.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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