Chicken Curry

Really easy and quick to make if you keep the ingredients on hand. It's also easy to make from scratch, with fresh veggies, curry powder, etc.,  but you don’t always have what you need when you decide to make this at the last minute!

Chicken Strips-  1 pouch

Vegetables/potatoes-  2 bags, frozen.  Whatever you’d like in curry

Golden Curry Sauce- 1 package*


Water- 1 ½- 2 cups

Rice or Couscous

Sauté chicken strips on medium until slightly browned.  The extra toasty-ness helps keep the “chicken” pieces together.

While sautéing, microwave vegetables for about a minute less than indicated on the package.

Add vegetables to the pan.  Add 1 ½ cups water to the pan and add curry. Let it simmer and thicken. Stir occasionally. If it is too thick add the rest of the water and stir.

Serve over rice or couscous.  (Start the rice early on if making from “scratch,” so it has time to steam. If using the new frozen type of rice- pretty good, and fast- or couscous, start while simmering the curry.)


*Golden Curry Sauce comes in a small flat box in the “Asian” section.  Comes in Mild, Medium, or Hot, and contains the spice and thickener (for the sauce), all in one. Looks sort of like a chocolate bar. I like Medium or Hot!


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