Chicken Curry
"Best served with rice, this is a great way to use leftover chicken. Also, offer condiments such as watermelon pickles, chutney, salted peanuts, coconut, and raisins."
photo by Karen Elizabeth
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 tablespoon curry powder
- 1 tablespoon butter
- 1 onion, minced
- 2 stalks celery, diced
- 1⁄2 cup sliced mushrooms
- 1 cup diced apple
- 1⁄2 cup beef broth
- 1 cup light cream
- 1 cup milk
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- salt
- 2 cups diced cooked chicken
directions
- Saute curry powder in butter until nicely browned; stir in vegetables and apple; mix thoroughly. Add beef broth; bring to a boil, then stir in cream and milk; bring just to a boil again.
- Combine cornstarch and cold water; add, and cook, stirring constantly, until mixture thickens. Stir in chicken. Season to taste.
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Reviews
-
This was really good, I particularly love the use of apple, it gives the curry a delicate sweetness without overpowering. I didn't have cooked chicken, so sauteed a couple of diced chicken breasts. I used a Roasted Garam Masala for the curry powder, and I cooked the curry for a bit longer than directed, I felt that the sauce had a good consistency and so didn't add the cornflour. This was a really good, mild, curry that I think would appeal even to non-curry lovers. I wouldn't recommend spicing this one up, as you will lose that lovely sweetness from the apple. I enjoyed the use of celery and mushrooms too, overall, 10 stars, lovely dish, thank you Jackie! Made for PRMR tag game.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
