Curried Chicken & Biscuits

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Abigail Zysk (@poultryraptor)

A comforting and flavorful dish combining curried chicken with fluffy biscuits cooked directly in the soup.

Prep Time
20min
Cook Time
45min
Total Time
1hr 5min
Curried Chicken & Biscuits recipe

Ingredients

5 Servings
(1 serving = 1 bowl)
  • 1
    package biscuit dough
  • 1
    cooking spray
  • 1
    yellow onion, diced
  • 3cup
    carrots, diced
  • 3cup
    celery stalks, diced
  • 1tsp
    kosher salt
  • 1tsp
    ground black pepper
  • 5clove
    garlic, minced or mashed
  • 1tbsp
    grated fresh ginger
  • 2tsp
    curry powder
  • 1tsp
    ground turmeric
  • 1tsp
    ground cumin
  • 1/2tsp
    ground coriander
  • 1/4tsp
    chili powder
  • 1tsp
    paprika
  • 1tbsp
    sourdough discard
  • 1/4cup
    flour
  • 4cups
    chicken bone broth
  • 1 1/2cup
    shredded rotisserie chicken or any leftover chicken
  • 1/2cup
    frozen peas
  • 1
    cilantro, for garnish
  • 1
    lemon, for garnish

How to make Curried Chicken & Biscuits

  1. Heat olive oil in a large Dutch oven or large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.

    Step 1.1: Heat olive oil in a large Dutch oven or large pot over medium heat
  2. Stir in garlic and ginger; cook for 1 minute.

  3. Stir in curry powder, turmeric, cumin, coriander, chili powder, paprika, salt, and black pepper. Cook for 30 seconds to mix in the spices.

    Step 1.1: Stir in curry powder, turmeric, cumin, coriander, chili powder, paprika, salt, and black pepper
  4. Stir in the flour and cook for 2-3 minutes to reduce raw flour taste. Add in sourdough discard if using. 3

    Step 1.1: Stir in the flour and cook for 2-3 minutes to reduce raw flour taste
    Step 1.2: Stir in the flour and cook for 2-3 minutes to reduce raw flour taste
  5. Gradually pour in the chicken broth, stirring to combine. Bring to a simmer and cook for 5-7 minutes to allow the soup to thicken slightly.

    Step 1.1: Gradually pour in the chicken broth, stirring to combine
  6. Stir in the shredded rotisserie chicken and frozen peas.

    Step 1.1: Stir in the shredded rotisserie chicken and frozen peas
    Step 1.2: Stir in the shredded rotisserie chicken and frozen peas
  7. Cut the biscuit dough into quarters. Lightly coat in flour and gently drop the pieces into the simmering soup. Cover the pot with a tight-fitting lid.

    Step 1.1: Cut the biscuit dough into quarters
  8. Reduce heat to low and simmer gently for 15-20 minutes. Avoid lifting the lid too often — the steam is what cooks the biscuits.

  9. Check that the biscuits are cooked through (a skewer should come out clean). Garnish with cilantro and lemon if using and serve hot.

    Step 1.1: Check that the biscuits are cooked through (a skewer should come out clean)

Nutrition (per serving)

Calories

134.0kcal (6.7%)

Protein

13.0g (26%)

Carbs

16.0g (5.82%)

Sugars

4.0g (8%)

Healthy Fat

2.1g

Unhealthy Fat

1.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the lid is tightly fitted to trap steam and cook the biscuits properly.

  2. Adjust the seasoning to taste, adding more salt or spices if desired.

  3. Use leftover chicken for a quick and easy addition to the soup.

FAQS

  1. Can I use homemade biscuit dough?

    Yes, homemade biscuit dough can be used instead of packaged dough.

  2. What can I use instead of sourdough discard?

    You can omit the sourdough discard or replace it with a tablespoon of flour.

  3. How can I make this dish spicier?

    Increase the amount of chili powder or add a pinch of cayenne pepper.

  4. Can I freeze the leftovers?

    Yes, you can freeze the leftovers in an airtight container for up to 3 months.

  5. What can I serve with this dish?

    Serve with a side salad or crusty bread for a complete meal.

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Abigail Zysk

(@poultryraptor)

Hi, I love food and I'm all about lowering my risk of colorectal cancer by following a pollotarian diet and avoiding processed foods. Check out...

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