Yes, you read the title correctly – this recipe is for CHICKEN curry, not turkey curry, although you can make it with that, too. I’ve also made it with crab meat, and it’s totally dee-lish!

I first tasted this dish as, “turkey curry,” prepared by a family member; I loved it so much that I asked for the recipe. The next time she made it, I asked again (and the next time, I asked again, and the next time…). I wanted to make it at home so badly that I finally just decided to find it myself, so I set upon digging through the Internet…. I knew it was creamy and it had mushrooms, poultry and curry powder in it, but most of the results that came up (from searching for turkey curry) weren’t for a creamy dish. However, after searching through countless recipes, I finally came across one that looked about right. It is this EASY TURKEY CURRY recipe (from that I base mine upon. Of course, I tweaked it a little and made it my own ;-)

First, a few tips….

You can serve this over any kind of rice or egg noodles; all are equally delicious. And really, the ingredients aren’t all that exotic; my only suggestion as far the ingredients would be to buy your curry powder and Minute rice (and whatever else you can buy) from a warehouse club, and that’s just to save you some dough.

As far as the meat, you can:

– Buy a rotisserie chicken or turkey breast and pick the meat off
– Use the leftovers from your Thanksgiving turkey or last night’s oven-stuffer
– If you’re in a hurry and you want to trim a little time off of preparation (and cost isn’t an issue), you can use Perdue Shortcuts
– AND if cost REALLY isn’t an issue (or even if it is, and you just want to splurge), as I mentioned before, you can substitute a pound of lump crab meat for the poultry (Heaven!)

As for the sour cream, I generally use 1 ½ cups of sour cream and a ½ cup of plain (Greek-style) yogurt. You can try using the light variety of sour cream to trim a few calories, but that tastes more bitter to me than the regular, which may throw the flavor off a bit.

Also, if you’re not a mushroom fan, you can substitute cream of chicken soup, but decrease the amount of chicken base. And while I’m on the subject of chicken base, I usually wing it – I’ll add one TBSP, and if it tastes like something I could eat right then, at that point, I stop adding it. If it still tastes like it’s, “missing something,” I’ll add a little more. You don’t want to overdo it, lest your sauce become too salty.

Almost done…. I prepare the sauce in a 2-quart saucepan, and I use a whisk right up until adding the chicken (and then I switch to a large spoon). The whisk helps to make all of your creamy ingredients clump-free. AND I ALWAYS, without fail, end up with the pan filled right to the brim. This isn’t that big of a deal; I just wanted to let you know to use AT LEAST a 2-quart saucepan so you don’t cuss-me-out if it spills out over the sides while you’re trying to stir it.



¾ to 1 cup of minced, sweet onion
4 TBSP of butter (½ stick)
26 ounce can of cream of mushroom soup (or two small cans)
½ cup milk
1 to 2 TBSP chicken base (like Minor’s or Better than Bullion)
2 cups of sour cream
1 tsp curry powder
1 to 2 pounds of raw chicken tenders (or regular breasts), cooked and cut into pieces


1.  While you’re mincing the onions, melt the butter with ¼ cup of water over low heat in a covered, 2-quart or larger saucepan.
2.  Add minced onion to the saucepan and cover; simmer until translucent. Add more water in small increments as needed so that the onion doesn’t caramelize.
3.  When the onion is translucent (and the water’s mostly evaporated), increase heat to medium and add cream of mushroom soup. Stir.
4.  Add milk and chicken base and stir well.
5.  Add sour cream and stir until incorporated, then taste. If needed, add more chicken base.
6.  Add curry powder and stir.
7.  Add chicken and stir constantly until sauce is hot/bubbly.
8.  Serve over rice or noodles.
9.  Enjoy!

For a printer-friendly, .pdf copy of this recipe, CLICK HERE.

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