Chicken Curry

Prep Time
Cook Time
1h 5m
Ready In

"This is really a great curry and it`s easy to make, it`s not really all that spicy if you want lots of heat add in cayenne pepper"

Original recipe yields 7 servings


  • Serving Size: 1 (572.9 g)
  • Calories 656.7
  • Total Fat - 40.1 g
  • Saturated Fat - 11.1 g
  • Cholesterol - 228.7 mg
  • Sodium - 735.4 mg
  • Total Carbohydrate - 29.7 g
  • Dietary Fiber - 3.6 g
  • Sugars - 7.1 g
  • Protein - 44.1 g
  • Calcium - 188.8 mg
  • Iron - 3.7 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.3 mg

Step 1

In a large skillet over medium-high heat brown chicken in oil; remove and set aside. Add onion and saute until golden (about 5 minutes, they must be browned).

Step 2

Add ginger and garlic and saute about 1 minute. Add curry, cumin and cinnamon and mix well. Cook for 1 minute. Add flour, yogurt and tomato paste, whisking until sauce is smooth.

Step 3

Pour in broth and applesauce and simmer, uncovered, until mixture thickens (approximately 30 minutes).

Step 4

Add browned chicken (and any juice left in the bottom of the plate or bowl) thawed peas, sour cream and coconut milk. Simmer another 15 minutes.

Step 5

Season with salt and pepper.

Tips & Variations

No special items needed.



At DH's request I went with chicken breast and made a half recipe and DH definitely wants to keep it as keeper to be made again. Due intolerance reasons I had to cut the onion chunky so he could remove it and digest it and as I only had frozen peas and corn I used that and the DH says he wouldn't mind substituting shredded spinach for the peas and corn so that could be an alternative for next time, thank you for a great recipe HomeCooker.

review by:
(20 Jun 2018)