Chicken Curry with all the toppings!

Chicken Curry with all the toppings

Author Kami -


  • 2 chicken breasts cooked and shredded
  • 1/2 onion diced fine
  • 1 clove garlic minced
  • 3 tablespoons butter
  • 1/2 cup flour
  • 2 cups chicken broth (Better than Bouillon)
  • 2 cups milk
  • 1 tsp. curry powder
  • salt and pepper as desired
  • 2 cups white rice steamed


  • 4 hard boiled eggs chopped
  • 1 cup bacon bits with potato chips crushed
  • 1 cup roasted salted peanuts crushed
  • 1/2 package sweetened coconut flakes toasted
  • 1/2 cup sweet pickle relish


  1. In a large sauce pan, sauté the diced onion in butter at medium high heat until the onion is translucent. Add in minced garlic until fragrant, then add ½ cup flour stirring until you get a smooth paste.

  2. Remove from heat and gradually stir in 2 cups chicken broth and 2 cups milk.

  3. Put back on the heat and bring to a boil stirring constantly.

  4. Add the cooked shredded chicken to the sauce and simmer for 20 minutes.

  5. Stir in the curry powder or more if desired. Season with salt and pepper to taste.

  6. Serve over steamed rice. Top with all the toppings! Enjoy! 

Recipe Notes

We love to use the chicken breasts from a rotisserie chicken for this recipe as a shortcut. You can shred the chicken the day before.
*Minced garlic in a jar, and Better than Bouillon are also two more shortcuts we love to use for this recipe.