Quick-and-Easy Chicken Curry

    • Makes4 servings

This tasty dish can be thrown together with whatever you have on hand, and easily adapts to your family's tastes.


  • 2 tbsp butter

  • 1 small onion, chopped

  • 1 stalk celery, chopped

  • 2 tbsp all-purpose flour

  • 1 tsp curry powder

  • 1 tsp chicken bouillon powder, (or 1 cube, crumbled)

  • 1/2 tsp salt

  • 2 cups milk

  • 2 cups canned, flaked chicken, (or diced leftover chicken)

  • 1 cup peas, (canned or frozen), drained


  • Melt butter in medium saucepan over medium. Add the onion and celery and cook, stirring, about 5 min, until just tender.

  • Stir in the flour and curry powder, and sprinkle or crumble in bouillon; cook for 2-3 min. Measure in milk and cook, stirring constantly, until mixture just comes to a boil and thickens. Add chicken and peas, and cook until heated through.


This super-fast curry can be served over rice, couscous or noodles. You can also set out small bowls of coconut, raisins and peanuts for toppings. Not a family of pea-lovers? Or looking for more curry flavour? Adjust the ingredients and seasonings to suit your tastes.

This article was originally published on Feb 01, 1997