Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 (2 1/2 to 3 lb.) whole broiler-fryer; 2 c. water; 3 chicken bouillon cubes or 1 Tbsp. chicken stock base; 1 large tart cooking apple; 1/4 c. butter; 1 large finely chopped onion; 3 stalks celery, sliced thin; 1 Tbsp. curry powder; salt to taste; dash of red pepper; hot, steamed rice; chutney; toasted, slivered almonds; minced chives; raisins

Servings: persons

1 (2 1/2 to 3 lb.) whole broiler-fryer
2 c. water
3 chicken bouillon cubes or 1 Tbsp. chicken stock base
1 large tart cooking apple
1/4 c. butter
1 large finely chopped onion
3 stalks celery, sliced thin
1 Tbsp. curry powder
salt to taste
dash of red pepper
hot, steamed rice
chutney
toasted, slivered almonds
minced chives
raisins

1
Place chicken in crock-pot with water and bouillon.
2
Cover and cook on low 7 to 8 hours or until tender.
3
Remove from broth and cool.
4
Remove chicken from bones and dice.
5
Peel, core and dice apple.
6
Saute in butter with onion, celery and curry powder until limp and glazed.
7
Season with salt and pepper.
8
Transfer to crock-pot.
9
Add diced chicken and enough broth to moisten.
10
Cook on low until hot.
11
Serve over rice.
12
Pass condiments.
13
Makes 6 to 8 servings.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 1 (2 1/2 to 3 lb.) whole broiler-fryer, 2 c. water, 3 chicken bouillon cubes or 1 Tbsp. chicken stock base, 1 large tart cooking apple, 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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