Butter-Infused Simple Chicken Curry with Flour Roux

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smooth, buttery chicken curry with a lightly thickened sauce made by combining butter and flour, balanced with a gentle curry spice blend and hints of sweetness. This Indian-inspired curry recipe, ready in about 30 minutes, pairs butter, minced onion, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 360 cal/serving

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Ingredients

6 tablespoons butter
1/2 cup minced onion
1 tablespoon curry powder
6 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons white sugar
3 cups chicken broth
2 cups cubed cooked chicken breast
1 tablespoon for garnish chopped fresh parsley

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Instructions

Step 1: In a large saucepan, melt 6 tablespoons butter over medium heat until foaming. Add 1/2 cup minced onion and sauté for 4-5 minutes until soft and translucent.
Step 2: Stir in 1 tablespoon curry powder and cook for 1 minute to release the spices' aroma.
Step 3: Sprinkle 6 tablespoons all-purpose flour over the onion mixture and stir continuously for 2-3 minutes to cook out the raw flour taste and form a roux.
Step 4: Gradually whisk in 3 cups chicken broth, ensuring no lumps form, and bring the sauce to a gentle boil. Reduce heat and simmer for 5 minutes until the sauce thickens.
Step 5: Add 2 cups cubed cooked chicken breast, 1 1/2 teaspoons salt, and 1 1/2 teaspoons white sugar. Stir well and heat through for 5 minutes until chicken is warmed and flavors meld.
Step 6: Garnish with 1 tablespoon chopped fresh parsley before serving with steamed rice or bread.