You are here: Home » Recipes » Chicken Curry Seven Ways Chicken Curry Seven Ways Yield 4-8 servings PrintEmail Ingredients 1 cup butter1 cup minced onion1 cup diced green apple3/4 cup flour2 -- 4 tablespoon curry powder (depending on preference)4 teaspoons salt1/2 teaspoon powdered ginger2 teaspoons sugar1 quart (4 cups) chicken broth2 cups milk3 cups loosely shredded cooked chicken1 cup sliced mushrooms2 tablespoons lemon juice4 -- 8 cups cooked riceLucky Seven Condiments3/4 cup of mango chutney3/4 cup grated coconut3/4 cup crushed peanuts -- (substitute golden raisins if food allergy is a concern)5 strip of crumbled crisp bacon2 tablespoons of chopped crystallized ginger3/4 cup chopped green onions3/4 cup diced bananas (coated in lemon juice to prevent browning) Instructions Melt 3/4 cup of butter in large Dutch oven over medium heat. Saute onion and green apple in butter until onions are barely translucent. Combine dry ingredients (flour, curry powder, salt, ginger, and sugar) in a bowl. Blend into saute mixture. Add chicken broth and milk. Cook until mixture thickens, stirring frequently to prevent sticking. When thick, remove from heat. In a skillet, melt remaining butter (1/4 cup) and saute mushrooms. Add chicken and stir to coat chicken in butter. Cook briefly only to warm chicken. Add to curry sauce. Add lemon juice and stir to combine. Refrigerate 1-2 hours so sauce can rest. After sauce has rested, remove from refrigerator and reheat, stirring frequently. Serve over hot, cooked rice and present with Lucky Seven Condiments on the side. Serves 4-8.