Chicken Curry

by Rachel on January 22, 2010

Just looking at this photo makes me happy.

This is a mild, but flavorful chicken curry that is a perfect introduction to Indian food for any small children in your family.  It has a lovely hint of curry without being spicy hot, or overwhelming.  This is a recipe that figures prominently in my childhood memories.  My Mother made this dish for us many, many times when I was growing up.  She was probably attracted to it for the same reasons that it makes so much sense to me.  It isn’t hard to make, it has a lovely color and just a hint of Indian spices, it tastes even better as leftovers, and the only thing you need to serve with it is a salad.  One important note though, don’t shy away from the suggested condiments.  They really enhance the dish.  Give them a shot.  You’ll thank me later.

Chicken Curry (6 servings)

  • 3 tablespoons olive oil
  • 2 medium chickens, jointed (or 2 whole breasts, 4 leg and thigh pieces)
  • 2 cups chopped onion
  • ½ cup chopped green or red bell pepper
  • 2 cloves garlic, chopped
  • 1 stalk celery, diced
  • 1 tart apple, peeled and diced
  • 4 teaspoons curry powder
  • ¼ teaspoon dry mustard
  • 1½ teaspoons salt
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 8 oz can tomato sauce
  • 1 bay leaf
  • ¼ cup lemon juice

Condiments: applesauce, sliced bananas, yellow raisins, chutney, shredded coconut and salted peanuts.

Brown chicken in hot oil in heavy skillet, remove from pan.  Brown onions, green pepper and garlic in olive oil until translucent. Add celery and apple and stir briefly.  Blend in curry powder, mustard, salt, and flour; stir until flour is browned, about 2-3 minutes. Stir in broth, tomato sauce and bay leaf; stir until sauce thickens, about 5 minutes.  Correct seasoning.  Add chicken back to pot; cook 30 minutes or until done. Add lemon juice in last 5 minutes of cooking.  The last time I made this dish the chicken I used was really fatty.  If you see pools of chicken fat floating on the top of the dish at the end of the 30 minutes of cooking time, grab a broad flat spoon and skim the fat off of the top before serving.

Ice cream toppings? Nope. Try these on your curry.

Serve over white or brown rice.  Place all of the condiments in small bowls in the center of the table and encourage your family or friends to try a little (or a lot) of each one sprinkled on top of the chicken.

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