Chicken Curry

READY IN: 15mins
Recipe by JackieOhNo

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.

Top Review by Karen Elizabeth

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.

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.

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