Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stewing chicken, cut up; 1 1/2 c. raw white rice; 1/4 c. butter; 2 to 3 tsp. curry powder; 1/2 tsp. salt; 1/2 tsp. allspice; 1/2 tsp. ginger; 1/2 tsp. mace; 1/4 c. flour; 1 1/2 c. chicken broth; 1 c. heavy cream; 1/2 c. applesauce

Servings: persons

1 stewing chicken, cut up
1 1/2 c. raw white rice
1/4 c. butter
2 to 3 tsp. curry powder
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. mace
1/4 c. flour
1 1/2 c. chicken broth
1 c. heavy cream
1/2 c. applesauce

1
The day before, cook the chicken in 3 1/2 cups of water until the bones can be removed, then pressure cook the pieces. Refrigerate meat and broth about 30 minutes.
2
Before serving, heat chicken in double boiler.
3
Cook rice per label.
4
Melt butter and stir in all spices.
5
Add broth and heavy cream.
6
Cook until smooth and thickened.
7
Add applesauce and cook about 5 minutes.
8
Add more seasonings if needed.
9
Mix this with chicken and heat 20 minutes. Serve over rice.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stewing chicken, cut up, 1 1/2 c. raw white rice, 1/4 c. butter, 2 to 3 tsp. curry powder, and more.

Yes, Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry

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