Creamy Chicken Curry

I am in no way, shape or form a fan of curry. 

My husband on the other hand loves it!

I found this recipe on Cooking With Jax and thought I would give it a try since it looked like something I could stomach... man was I happy I made it! It was so good! 

Whenever I need to cook chopped chicken I always use

 her recipe (found below) it's quick and easy! 

Cooking with Jax Creamy Chicken Curry 

- 4 chicken breasts

- 1 tbsp olive oil 

- 1/2 tsp seasoning salt

- 1/2 tsp freshly ground pepper

- 4 cups rice, prepared

White Sauce

- 3 tbsp butter

- 3 tbsp all purpose flour

- 1 tsp curry powder (for mild), add more to taste

- 3 cups milk

Remove fat, cube chicken and place in large bowl with olive oil, seasoning salt, and pepper and mix well to coat. 

Preheat frying pan over medium heat and cook chicken 20 minutes until lightly browned (cook covered for first 10 minutes then remove lid for 10 minutes).  

White Sauce

Pre-heat saucepan over medium heat.  Add butter, flour, and curry powder. 

Wait for the butter to melt, then stir to combine into a thick paste. 

Add 1 cup of milk and bring to a boil, stirring often.  Once mixture has thickened, repeat steps with remaining milk, adding 1 cup at a time.  

Once mixture has thickened, repeat steps with remaining milk, adding 1 cup at a time.  Once all of the milk has been incorporated, add the cooked chicken breasts and remove from heat.  Mixture should thicken upon standing. 

Serve over cooked rice.