Chicken Curry


Meat and Vegetables:

Flour and Spice Thickening Mixture:

Blender Ingredients:

Ingredients to Add to Pot with Thickening Mixture:

Serve on the side:

Optional Toppings:


  1. Heat butter on medium-low heat in a Dutch oven.
  2. Add onion and sauté until tender.
  3. Add cauliflower, potatoes and carrots to Dutch oven.
  4. For a hotter and spicier curry add jalapeño or serrano peppers.
  5. Cook vegetables on medium-low heat for 10 minutes, stirring frequently.
  6. In a small bowl mix together curry powder, coriander, flour, salt and pepper.
  7. Add spice mixture to Dutch oven and stir into vegetable mixture.
  8. In a blender purée the apple, garbanzo beans, garlic, ginger and chicken stock.
  9. Add blender mixture to the Dutch oven.
  10. Add peas, chicken, coconut milk, sugar, chicken stock and milk to the Dutch oven.
  11. Bring to boil, then simmer on low heat for 20-40 minutes to let flavors meld and allow vegetables to cook until tender.
  12. Add milk if curry seems too thick.
  13. Salt to taste.


Serves 8 to 10 people.

Serve over steamed rice.

Top with optional toppings.

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Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).