Betsy's Chicken Curry


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Chef: Thomas Gates

Serves: 4


This was an old standby growing up that we rediscovered recently.


3 breast Chicken
1 whole Sweet Onion
2 whole Granny Smith Apples
1/4 cup Raisins
1 can Chicken Stock
3 tbsp Curry Powder
1 tsp Cayenne Pepper (optional)
2 tbsp Olive Oil

Trim any excess fat from the Chicken and then flatten to a uniform thickness with a mallet.
Cut the Chicken into cubes or strips.
Salt, pepper, and then dredge the peices in flour shaking off the excess.
Chop the onion and apples into large peices.
In a large fry pan over medium-high heat add the olive oil and then brown the chicken on both sides.
Remove the chicken and add the apples and onions.
Add a small quanitity of oil if needed.
Saute until onions are soft.
Add the curry powder and cayenne and stir to combine.
When fragrant add the chicken stock and raisins and then return the chicken.
Reduce heat, cover, and simmer for approximately twenty minutes.