In a Hurry Curry Chicken - Kraft Recipes Top

In a Hurry Curry Chicken

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What You Need

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Make It

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  • Simply slice the clean chicken however you like (I tend to cut each piece into 4 slices on the diagonal, but cubed would be fine) and put in the middle of a large piece of foil (you will be making a packet out of it).
  • In a separate bowl, blend the Miracle Whip, cumin, and curry. The resulting mixture will look very much like pumpkin pie. Now, simply pour the mixture over the chicken, toss to coat as well as you can (I just give it a good "squish" with my hands), and pour the raisins on top.
  • Seal up the foil into a packet and slide into the refrigerator until you're ready to cook! When you're ready (hopefully after it's been in the fridge for at least a few hours, but no disaster if you don't have that kind of time), just bake at 350 for 30-40 minutes.
  • Make couscous according to box directions (instant curry couscous is a great choice). I like to put the packet on a cookie sheet to prevent leaks. To serve, spoon couscouson the plate, place the chicken on top, and then spoon the sauce that's left in the foil on top.

Special Equipment Needed


This is a very, very easy recipe, that can be halved doubled, tripled, with no problem at all. I always prepare this either the night before or the morning of. Not only does it give the chicken time to marinate (the chicken will be fork-tender), but it also makes dinner as easy as just sliding the packet into the oven when you get home. The actual active time on this recipe is usually about 5 minutes, including cleanup.

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