Chicken Curry Seven Ways

  • Yield: 4-8 servings


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