Sweet Chicken Curry

Curry_Chicken_Sweet_Apple_Onion_Mango

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

Ingredients

  • 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

Instructions

1

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

2

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

3

Place chicken to one side

4

Chop and slice Onion & Apple

5

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

6

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

7

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)

8

Slowly stir in the milk until fully combined

9

Next add the chicken stock

10

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

11

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

12

Salt & Pepper to taste.

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