Even people who say they don’t like curry, end up loving this Sweet Chicken Curry. We call it the “gateway curry.” The recipe comes from my husband’s dear Aunt Edith. She brought big frozen tubs of this to feed an army of hungry youth at her daughter’s wedding rehearsal party. The wedding was on a small island off of Washington State so she really had to think ahead. It worked beautifully and has been a family staple ever since.
One batch will make about 20 servings. Though it looks like a lot of work up front, it has a great pay off in the end. Especially because it freezes so well. I love keeping some of this stashed in the freezer. Especially in the fall when the apples are fresh and crisp. Enjoy it with couscous or jasmine or Basmati rice. A side of chopped romaine, mandarin orange, and almond salad is highly complimentary. Naan bread or flaky parothas are great for soaking up the sauce.
If you like this curry you may want to learn to cook more authentic Indian food. If so, check out my cookbook called A Spicy Touch. I wrote it with my greatest cooking mentor, the late Noorbanu Nimji. Or follow along with the new South Indian cookbook I’m writing with my photographer/collaborator Pauli-Ann Carriere. It’s called Faces, Places, and Plates. The spices in Indian cooking feed my soul. They’ve always helped me savour it all. ™ Drop a line and let me know how you make out. I’d love to hear from you.
P.S. – This makes the perfect post holidays Turkey Curry! Just substitute all that left over turkey for the chicken. In the words of Bridget Jones, “Mmm, yum! Turkey curry, my favourite.”
PrintSweet Chicken Curry
Enjoy this Sweet Chicken Curry with couscous or jasmine rice and a crisp chopped romaine, mandarin orange, and almond salad. It’s all sweet, not heat. Naan bread or parothas are great for soaking up the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 20 servings 1x
- Category: curry
- Method: stovetop
- Cuisine: Indian
Ingredients
3 Tablespoons olive oil
2 yellow onions, chopped
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 red pepper, seeded and chopped
6 Tablespoons unbleached all purpose flour
2 Tablespoons India curry powder
1 teaspoon cinnamon
1 teaspoon ground cumin
½ teaspoon ground cloves
6 cups chicken broth
1 cup white wine
1 can coconut milk
¾ cup tomato sauce
½ cup lime juice
½ cup mango chutney
½ cup raisins
6 cups cooked chicken, chopped
4 apples (Granny Smith are nice), chopped (reserve a few pieces for garnish)
Plain yogurt
1 Tablespoon fresh parsley or cilantro, chopped
Instructions
1. Heat the oil in a large stockpot on medium heat. Add the onions and cook until softened before adding the garlic (for one minute) followed by the carrots, celery, and red pepper. Cook and stir for about 5 to 10 minutes or until the vegetables are beginning to be tender.
2. Combine the flour, curry, cinnamon, cumin, and cloves in a bowl and then add them to the veggie mixture stirring until the vegetables are coated and the spices are fragrant.
3. Stir in the chicken broth and scrape the bottom to loosen any stuck bits. Follow with the white wine, coconut milk, tomato sauce, and lime juice and stir to make a smooth sauce. Simmer for about 20 minutes.
4. Add the mango chutney, raisins, chicken, and apples and cook about 15 minutes longer.
5. Ladle over rice or couscous and enjoy topped with a dab of plain yogurt, a sprinkle of parsley or cilantro, and a few pieces of apple.
Keywords: Sweet Chicken Curry
