Winnipeg Chicken Curry Recipe (Chicken Breast)

Melt the butter in a wide pot. Add the chopped onions and cook over medium heat for 6–8 minutes, stirring until softened.

Sprinkle in the curry powder and stir for 30–45 seconds so the spices wake up and smell fragrant.

Add the diced chicken breast. Stir and cook for about 4–5 minutes, until the outside turns opaque.

In a small bowl, whisk the water and cornstarch until smooth. Pour it into the pot, then add salt and optional black pepper.

Bring close to a simmer, then lower the heat. Cook 5–8 minutes, stirring now and then, until the sauce thickens and the chicken is cooked through. If it gets too thick, loosen with a splash of water.

Serve hot with rice, bulgur, or bread. Give it a final stir so nothing sticks on the bottom before you plate it.