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Chicken with Curry Sauce

 Chicken with Curry Sauce
A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.
6 ServingsPrep/Total Time: 25 min.


  • 2 tablespoons butter
  • 2 to 3 teaspoons curry powder
  • 1 medium onion, finely chopped
  • 2 cups finely chopped peeled apple
  • 1 can (10-3/4 ounces) reduced-fat reduced sodium cream of mushroom soup, undiluted
  • 1/2 cup fat-free milk
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup frozen peas
  • 1/8 teaspoon paprika
  • Hot cooked noodles or rice, optional


  • Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave
  • on high for 40-50 seconds or until melted. Stir in curry powder. Add
  • onion and apple; stir until coated. Cover and microwave on high for
  • 2-3 minutes or until crisp-tender, stirring once.
  • Stir in the soup, milk, chicken and mushrooms; cover and microwave on
  • high for 9-10 minutes or until chicken is no longer pink, stirring
  • twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes
  • longer or until peas are tender. Serve over noodles if desired.
  • Yield: 6 servings.

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Chicken with Curry Sauce (continued)

Nutritional Facts: One serving (1 cup chicken mixture, calculated without noodles) equals 257 calories, 8 g fat (4 g saturated fat), 82 mg cholesterol, 399 mg sodium, 17 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit, 1/2 starch, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer