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Chicken Curry

  1. 4 lb. boneless, skinless chicken breasts (approx. 8 chicken breast halves) cut crosswise in 1/2″ pieces
  2. 3 Tbsp. oil
  3. 3 cups chopped onion
  4. 1/4 cup minced fresh ginger
  5. 3 cloves garlic, minced
  6. 3 Tbsp. curry powder (more if some like it hot!)
  7. 1 tsp. cumin
  8. 1/4 tsp. cinnamon
  9. 2 Tbsp. flour
  10. 1 cup plain yogurt
  11. 3 Tbsp. tomato paste
  12. 3 cups chicken broth
  13. 1 cup applesauce
  14. 12 oz. pkg. (340 g) frozen peas
  15. 1/2 cup sour cream
  16. 1/2 cup coconut milk
  1. mango chutney, diced cucumber, diced bananas, currants, shredded coconut and chopped peanuts
  1. In a large frying pan, brown chicken in oil; remove and set aside. Add onion and saute until golden. 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. Pour in broth and applesauce and simmer, uncovered, until mixture thickens (approximately 30 minutes). Add browned chicken (and any juice), frozen peas, sour cream and coconut milk. Simmer another 15 minutes. Serve over basmati rice with a variety of condiments. Serves 6-8.
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