Frankie Harding's Chicken or Shrimp Curry Recipe

Name: Frankie Harding's Chicken or Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, peeled and finely chopped; 1 medium carrot, peeled and thinly sliced; 1 rib celery, thinly sliced; 3 to 4 tablespoons hot curry powder; 1/2 teaspoon chili powder; 3 tablespoons all-purpose flour; 1 can (about 14 ounces) coconut milk; 1/2 teaspoon salt; ⅛ teaspoon ground mace; ⅛ teaspoon ground allspice; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ⅛ teaspoon ground cinnamon; 1 Rome or McIntosh apple, chopped; 2 tablespoons currant jelly; 2 tablespoons mango chutney, pureed in food processor or blender; 1 1/2 pounds skinless, boneless chicken breasts, freshly poached in simmering stock until just cooked through (about 4 minutes) and cubed, or 1 1/2 pounds medium shrimp, steamed until just pink (ab…; Heavy cream (optional); Cooked white Basmati rice (allow 1 1/2 cups per person); 4 slices cooked bacon, crumbled; 3 green onions, finely chopped; 2 jalapeno peppers, seeded and minced; 1 crisp apple (like Fuji), coarsely chopped; 1 hard-boiled egg, white and yolk sieved separately; 1/2 cup coarsely chopped cashews, peanuts or pistachios, toasted; 1/2 cup mango chutney; 1/2 cup shredded coconut, toasted; 1/2 green bell pepper, finely chopped; 1 banana, coarsely mashed (just before serving)

Servings: persons

3 tablespoons unsalted butter
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and thinly sliced
1 rib celery, thinly sliced
3 to 4 tablespoons hot curry powder
1/2 teaspoon chili powder
3 tablespoons all-purpose flour
1 can (about 14 ounces) coconut milk
1/2 teaspoon salt
⅛ teaspoon ground mace
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground cinnamon
1 Rome or McIntosh apple, chopped
2 tablespoons currant jelly
2 tablespoons mango chutney, pureed in food processor or blender
1 1/2 pounds skinless, boneless chicken breasts, freshly poached in simmering stock until just cooked through (about 4 minutes) and cubed, or 1 1/2 pounds medium shrimp, steamed until just pink (about 3 minutes), peeled and deveined (reserve cooking broth
Heavy cream (optional)
Cooked white Basmati rice (allow 1 1/2 cups per person)
4 slices cooked bacon, crumbled
3 green onions, finely chopped
2 jalapeno peppers, seeded and minced
1 crisp apple (like Fuji), coarsely chopped
1 hard-boiled egg, white and yolk sieved separately
1/2 cup coarsely chopped cashews, peanuts or pistachios, toasted
1/2 cup mango chutney
1/2 cup shredded coconut, toasted
1/2 green bell pepper, finely chopped
1 banana, coarsely mashed (just before serving)

1
To make the sauce: Melt butter in a 3-quart saucepan over medium-low heat.
2
Add onion, carrot and celery and cook, stirring occasionally, until soft, about 5 minutes.
3
Add curry and chili powders and cook, stirring, for 5 minutes.
4
Whisk in flour, coconut milk and 1/3 cup water, raise heat to medium and whisk until just boiling.
5
Whisk in salt, mace, allspice, nutmeg, cloves, cinnamon and then apple.
6
Reduce heat to low, cover and simmer for 30 minutes.
7
Push through a strainer with a metal spoon into a medium bowl, cover and refrigerate overnight.
8
When ready to serve, place the sauce in a saucepan and stir in currant jelly and chutney.
9
Heat over medium heat until blended, whisking occasionally.
10
Add chicken or shrimp, stir and cook until heated through, about 5 minutes.
11
If mixture is too thick, thin with chicken or shrimp cooking liquid or heavy cream.
12
Serve with the rice and the condiments in separate bowls.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 30 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 medium onion, peeled and finely chopped, 1 medium carrot, peeled and thinly sliced, 1 rib celery, thinly sliced, and more.

Yes, Frankie Harding's Chicken or Shrimp Curry falls under the Seafood 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.

That's it — enjoy your meal!

Frankie Harding's Chicken or Shrimp Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions