Chicken or Prawn Javanese Beer Curry

Total Time
25 mins
35 mins

This is a smooth, creamy and fruity curry recipe I found in the October 1979 Bon Appetit magazine. Someday that old magazine will fall apart completely and I'll feel much better if this recipe is recorded somewhere.

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  1. Melt butter over medium heat and brown onion, garlic and ginger until golden.
  2. Combine curry powder and flour and add to onion, stirring to blend. Reduce heat to low and cook 2-3 minutes.
  3. Add Broth, beer, apple, chutney, tomato paste, honey and lemon juice. Blend well and simmer on low about 25 minutes.
  4. Let cool slightly then transfer to food processor and blend until smooth. Strain through a sieve to make a perfectly smooth sauce.
  5. Return to pan and stir in cream. Add shrimp, prawns or chicken and heat through gently.
  6. Season with salt and garnish with green onion, chopped peanuts or roasted coconut. Lovely with coconut rice.