Indian Chicken Curry

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On a recent trip to London, KC’s mom was kind enough to bring back curry powder for me, which she purchased from an Indian spice shop. The clerk, selling her the curry powder, warned her in advance, “Deece won ees berrie, berrie hot!”  Thank you kind clerk, whoever you are, for the warning! Kitchenclown would normally add 3 to 5 Tablespoons of curry powder to this chicken curry, but having been warned of the incendiary quality of this particular gunpowder, I decided to sneak it in, one teaspoon at a time. Praise Jesus, or any   Indian God or Goddess…it proved to be the right move! That clerk sure knows his spices, and I’m very happy with the results, of sneaking the powder in, bit by bit. Unfortunately, the original box( that the curry powder arrived in) was tossed in the trash, making it impossible to identify the brand. All I know, is that it’s orange, reddish colour conjures up images of heat and flames, which is  just how hot and fiery your mouth will feel, if you go overboard with this stuff!   Proceed with caution,( if you get your hands on this variety), and you will have a fabulous feast awaiting you!


1 4 1/2 to 5 lb. chicken

3 Tablespoons Vegetable oil

2 cups peeled apples, cut into small chunks

4 cloves garlic, minced

1 onion, diced

1 1 inch piece of fresh ginger, peeled and grated

2 tomatoes, peeled, deseeded, and diced

!/4 cup tomato sauce

1 can coconut milk

1/2 cup heavy cream

1/4 cup golden raisins

1/2 teaspoon cinnamon

1/2 teaspoon garam masala, plus !/2 teaspoon for the chicken

1/2 teaspoon turmeric

3 heaping Tablespoons mango chutney

1 1/4 teaspoons hot curry powder, plus 1 teaspoon yellow curry powder (If you don’t have the hot variety, start with 3 Tablespoons of regular yellow curry powder, and add more, if you like.)

3 teaspoons brown sugar

1 teaspoon sea salt

1 cup chicken stock, or water, for thinning the sauce.

Condiments for topping the curry:

Toasted coconut

Bananas, sliced and sauteed in butter

Crumbled bacon

Chopped hard boiled egg

Golden raisins

Scallions, finely minced

Roasted, salted peanuts, finely chopped

Mango chutney

Directions:  Rub the chicken with 1/2 teaspoon garam masala and sea salt. Place in a 350 degree, preheated oven and roast for 45 minutes to an hour, or until thoroughly cooked. The legs will wobble free easily, and the juices will run clear, when cooked through. Remove the flesh from the bones and cut into bite sized pieces. Set aside. Heat the oil in a large saucepan, over medium- low heat. Add the onion, garlic, bay leaves, and ginger and cook, stirring often until the onion becomes translucent. Add the chopped tomato and tomato sauce, along with the coconut milk. Add the turmeric, garam masala, cinnamon, brown sugar, sea salt,  curry powder, chutney and cream,and continue to cook over low heat, stirring often. As the sauce starts to thicken, add the apples and raisins, and slowly add the chicken stock, or water to prevent the sauce from sticking to the pan, and becoming too thick.Continue to cook for about 25 minutes, stirring often. Add more chicken stock, or water, if needed. Add the chicken to the sauce, give it a good stir and cook a few minutes,  until heated through. Taste and adjust seasonings, if needed. Remove bay leaves and serve over basmati or jasmine rice. Place the condiments in individual bowls and let your guests have fun, topping it all off with their own favorites. Throw in some garlicky naan,  cucumber raita and a little Ravi Shankar, and hunker down for a  fabulous feast. Be prepared, very prepared, for the raves you will surely receive!

Yield: 4 generous servings


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