Total Time
Prep 15 mins
Cook 0 mins

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.

Ingredients Nutrition


  1. 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.
  2. Combine cornstarch and cold water; add, and cook, stirring constantly, until mixture thickens. Stir in chicken. Season to taste.


Most Helpful

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.

Karen Elizabeth July 18, 2012

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