Chicken Curry Seven Ways

  • Yield 4-8 servings


1 cup butter
1 cup minced onion
1 cup diced green apple
3/4 cup flour
2 -- 4 tablespoon curry powder (depending on preference)
4 teaspoons salt
1/2 teaspoon powdered ginger
2 teaspoons sugar
1 quart (4 cups) chicken broth
2 cups milk
3 cups loosely shredded cooked chicken
1 cup sliced mushrooms
2 tablespoons lemon juice
4 -- 8 cups cooked rice
Lucky Seven Condiments
3/4 cup of mango chutney
3/4 cup grated coconut
3/4 cup crushed peanuts
-- (substitute golden raisins if food allergy is a concern)
5 strip of crumbled crisp bacon
2 tablespoons of chopped crystallized ginger
3/4 cup chopped green onions
3/4 cup diced bananas (coated in lemon juice to prevent browning)


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.



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