Total Time
30mins
Prep 15 mins
Cook 15 mins

From one of my favorite cookbooks: "San Juan Classics". My brothers-in-law say this recipe reminds them of the curry they ate when they lived in Scotland.

Ingredients Nutrition

Directions

  1. In skillet melt butter and sauté onion and apple until the onion is soft.
  2. Blend in flour, curry, ginger and cayenne.
  3. Cook and stir for about 2 minutes.
  4. Add stock and cream, stirring to blend.
  5. Cook for roughly 10 minutes--when sauce begins to thicken add chicken and salt and pepper to taste.
  6. Serve over steamed rice with golden raisins, peanuts, or shaved coconut as condiments.

Reviews

(4)
Most Helpful

I lowered the fat content of this wonderful recipe by decreasing butter to 3 tablespoons and substituting 2% milk for half and half. I also eliminated the apple and instead added a diced potato and two diced celery stalks. I didn't quite get the authentic Indian color and flavor I'd hoped for but it was a convenient tasty meal for my family nonetheless.

deborah burstyn December 31, 2002

I modified this recipe a bit, as usual. I used less butter, and what I did use, it was light margerine, and I used Pam also. I substituted fat free half and half for the regular. This is a fabulous recipe. Great flavor, stirred up very smooth. I'm not usually the greatest with the sauces, but this one was a great hit!

chattycathy642 November 23, 2002

My brother, visiting for the extended Christmas holidays, requested that I make the recipe our mother made in the 1950s. He found the recipe in my old (1948) Joy of Cooking) that he thought she used. That recipe was essentially a cream sauce with curry powder and maybe minced onion added at the end. I wanted an updated version of a similar sauce that would include sauteing the onion and curry sauce - this one satisfied every requirement, right down to the condiments, and received rave reviews. It is a very mild curry, which could be spiced up as desired . At my brother's request, I omitted the apple and ginger, but I used garam marsala for the curry powder, which added some depth of flavor. Next time (and there will be many!) I'll prepare the recipe as stated.

BettyBoop330 December 31, 2008

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