Chicken or Prawn Javanese Beer Curry

Total Time
Prep 25 mins
Cook 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.

Ingredients Nutrition


  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.
Most Helpful

I had this recipe and to my despair lost it years ago. I used to make it for friends time and again as everyone loved this sweet savory curry. Believe me, if you like curry flavor but not the traditional yogurt-type curries you'll love this. Thanks so much to the person who posted it.

ama10 May 17, 2011

This was a very tasty curry. The chopped peanut garnish really added a great texture and flavour to the fruitiness of the curry. There was a lot of sauce for the amount of prawns, so I steamed some green beans and tossed them in at the end to bulk it out a bit. With rice, roti and the additional green beans, this made 8 servings for us. Thanks for posting! Made for PAC Fall 2009.

AmandaInOz September 07, 2009