Chicken Curry


serves 4
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 onions, skinned and sliced
1 cooking apple, peeled and chopped
3 tbls (25 g) 1 oz flour
1 level tbsp (15 ml) curry powder
1/2 level tsp (2.5 ml) ground ginger
2.5 ml (1/2 level tsp) cinnamon
1 1/4 cup (1/2 pint) 300 ml milk
2/3 cup (150 ml) 1/4 pt chicken stock
1 level tbsp (15 ml) mango chutney
salt and freshly ground pepper
350 g (12 oz) cooked chicken, chopped


1. Melt the butter in a large saucepan and fry the onion and apple until soft.

2. Add the flour, curry powder, ginger and cinnamon. Cook gently for a few seconds before blending in the milk and stock.

3. Stir in the chutney, salt, freshly ground pepper and chicken.

4. Bring to the boil and simmer gently for 20 minutes.

5. Serve with plain boiled rice and a dish of yogurt and chopped cucumber.

What did you think?

68 people have helped to review this recipe. Thankyou!

Too subtle for my taste
posted by Anna @ 03:49PM, 2/05/10
This is a good recipe to make, although I've only given it a 3 star rating. 5 stars for ease of preparation and cooking, but I thought the flavours were too subtle - it needed something in it other than just onion, chicken and apple. I added fresh spinach and some grated fresh ginger, just to spice it up a little and make it a bit more appetising. Tastes good to me!
Love It !!!
posted by SJ Parkinson @ 11:39AM, 10/12/10
Really easy to make, tasted really good, although i did add more curry power to make it a bit hotter. My 4 year old son, wolfed it down.
Chicken curry
posted by helen williams @ 05:36AM, 3/26/11
Very easy to make the whole family enjoyed it I did add a bit more spices as we like thing hot. A good recipe for left over chicken.
Perfect for Left over Chicken
posted by T Bush @ 10:31AM, 8/26/11
I stumbled across this recipe when I was desperate to use up some left over chicken. It was so easy to make. Having read the reviews I decided to add 2 tbs of mild curry powder (I like the spice but not the heat) and some cauliflower florets, cut fairly small, I also used 2 small sharp eating apples rather than a cooking apple and it was perfect. This recipe will now be one of the good old faithfuls that make a regular appearance on the dining table!
posted by Eviera @ 04:12AM, 4/28/12
Looks yummy! i will advise that you need fry the curry a llttie bit longer and more thoroughly where it'll be almost like thinly dissolved curry? (not chunks) Red curry gets it bright red color from frying it in more oil. (sounds bad, but its true) The oil will burn the red chilies in the curry creating more of a red oily look. Reason why yours wasn't as bright red is also because you over powered it with coconut milk which toned the curry out. I appreciate this video though!
posted by Gilly kirby @ 04:53PM, 5/29/12
Tried this recipe for my husband ....live in Spain so I used an eating apple instead of the cooking apple . Added extra curry powder and some Garam masala, a handful of frozen peas added colour and texture and a few toasted almonds. A very cheap recipe to use leftovers.
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