Sweet Chicken Curry


Sweet Chicken Curry is one of my all time favourite recipes. This chicken dish has a slight sweetness with a nice mild curry flavour

I was given the basic recipe to this Curry by my Step Mother Debi. I was not much of a fan of Curry when I was younger, but this was so nice, its has become one of my favourite dishes to cook people who say they don’t like curry.

It has a nice creamy sauce that is both slightly sweet from the apples and onions, but then has that distinctive flavour you associate with a curry. There is no heat to this dish really, just great taste. It reminds me of McDonalds Curry Sauce, but just not as sweet.

I think once you taste this curry, it will be a firm favourite of yours too. I like to make it in large batches and freeze it.

If you prefer a curry with a little more kick, when adding the curry powder, use a hot version and not the mild, maybe add some finely chopped chilli too.

Sweet Chicken Curry

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Serves: 4

This chicken dish has a slight sweetness with a nice mild curry flavour


  • 350g Chicken Breast
  • 50g (2oz) Unsalted butter
  • 2 Medium Onions
  • 1 Medium/Large Cooking Apple
  • 25g (1oz) Gluten Free Plain Flour
  • 3 teaspoons of Curry Powder (to taste, I use Swartz mild curry powder - not hot)
  • 1 Tablespoon Vegetable Oil
  • 1 teaspoon of Mustard powder
  • 1⁄2 teaspoon of powdered Ginger
  • 1⁄2 teaspoon of powdered Cinnamon
  • 1/2 teaspoon Cumin
  • 1⁄2 pint Milk
  • 1⁄4 pint of Chicken Stock
  • 1 Tablespoon of Mango Chutney
  • Salt & Pepper



Place a frying pan or Wok on hob on full power and add 1 tablespoon of vegetable oil


Chop/cube 350g of uncooked chicken and fry until browned


Place chicken to one side


Chop and slice Onion & Apple


Melt butter in a large saucepan and fry onion & apple for a few minutes until the go slightly soft


Add Flour, Curry powder, Mustard powder, Ginger, Cumin & Cinnamon.


Cook gently for a few seconds (you will notice the bottom of the pan starts to stick as the flour goes thick, this is OK)


Slowly stir in the milk until fully combined


Next add the chicken stock


Stir in Chutney and add the chicken and bring up heat until it bubbles


Turn down to a gentle simmer for 30-45 minutes, if too thick add a little more milk.


Salt & Pepper to taste.

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