Chicken Curry

READY IN: 30mins
Recipe by BothFex

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.

Top Review by deborah burstyn

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.

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.

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