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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.4
  • Total Fat: 4.9 g
  • Cholesterol: 31.2 mg
  • Sodium: 609.8 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 12.4 g

View full nutritional breakdown of Chicken Curry calories by ingredient
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Chicken Curry

Submitted by: ASRIFFE
Chicken Curry

Introduction

an old family recipe an old family recipe
Number of Servings: 4

Ingredients

    1/4 C chopped onion
    1 T butter
    3 T flour
    2 T curry powder
    1/8 t ginger
    1/2 t salt
    1 C fat free chicken broth
    1 C milk
    1 C chopped cooked chicken breast
    1/2 C raisins
    1 apple, chopped

Directions

Saute the onion in the butter until soft. Add the flour and spices. Stir in the milk and the chicken broth, bring to a boil until thickened. Add the chicken, raisins and apple, and cook until heated through.

Serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user ASRIFFE.






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Member Ratings For This Recipe


  • Incredible!
    13 of 13 people found this review helpful
    My husband, kids and I loved this! I used fat free milk and made a double batch. My family is already looking forward to eating it again tomorrow.

    Update: Wow - this meal tastes even better the next day! AND my family has requested that we make this one a regular. Thank you again for sharing. - 2/1/10

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  • Incredible!
    7 of 7 people found this review helpful
    I thought this was great! I added two cloves of minced garlic in with the onions (which I increased to half of a small onion chopped), an extra tablespoon of butter, and I left out the apple and raisins. I also cut up two, whole chicken breasts and cooked them with the sauce. Spices were perfect. - 7/2/09

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  • Incredible!
    6 of 7 people found this review helpful
    I really enjoyed this! I substituted chickpeas and peas for apples. It's really easy to use canned chicken. - 11/6/07

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  • Very Good
    4 of 4 people found this review helpful
    This was really good. I did add more onion to it and added some minced garlic, tumeric, shrimp and diced red pepper. I will be making this often. - 2/6/10

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  • 3 of 4 people found this review helpful
    I made the curry sauce (but used coconut milk) and marinated the chicken and red potatoes in it. I served it with Garlic naan, and rice byriani. Totally awesome! - 2/18/11

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  • Very Good
    3 of 3 people found this review helpful
    I loved it! I was jonesing for some Indian food (ALTHOUGH! I learned on Good Eats that curry isn't traditional Indian at all, but still, it's delicious!) and found this recipe. Added garlic, took out the apple and raisins, and had it over brown rice. Could use some more curry&salt though. - 7/7/10

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  • Incredible!
    3 of 3 people found this review helpful
    My husband and I loved this recipe. Since his trip to Jamaica, we have been searching for a great curry recipe, & this one is by far the best & easiest. I substituted cranberries for the raisins & added xtra garlic. I doubled everything xcpt the apple & spices--very good over Jasmine rice!! - 2/2/10

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  • Very Good
    3 of 3 people found this review helpful
    Very, very good. The sweetness of the raisins and apple offset the curry well. Great taste. - 7/22/08

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  • Incredible!
    2 of 2 people found this review helpful
    Finally, a curry recipe WITHOUT coconut milk! Very good--I used craisins instead of raisins because it's what I had on hand, and really enjoyed it. Will definitely make again! Served over brown rice. - 9/15/11

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  • Good
    2 of 2 people found this review helpful
    This was pretty good. I doubled everything and I added another tbs of curry, 1/2 a tbs of red chili (I don't like things too spicy), 1/2 tbs turmeric and 1/2tbs cardamom.
    I left the apples and raisins out and put squash in it. It needs about 30 minutes or so of simmering to get the squash cooked. - 1/4/11

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  • Incredible!
    2 of 2 people found this review helpful
    I made this with shrimp and chicken and added a bunch of peppers. - 1/4/10

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  • 2 of 3 people found this review helpful
    You could use coconut milk instead of regular milk and add a scotch bonnet pepper for more spicing. - 5/10/09

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  • Incredible!
    2 of 2 people found this review helpful
    very good, though husband said just ok. I had it over spaghetti squash to decreased calories from rice. I might make it with a yellow pepper to spice a bit more for me. - 11/11/07

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  • Incredible!
    1 of 1 people found this review helpful
    Big hit at my house! I didn't have any chicken broth, so I used a can of cream of chicken, which turned out really well. It also saved time, as I didn't have to wait for the sauce to thicken. I used 2 chicken breasts and had plenty of curry sauce without changing the amounts listed. - 12/9/11

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  • Very Good
    1 of 1 people found this review helpful
    I replaced regular milk with coconut milk for a touch more richness. GREAT recipe. - 2/3/10

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  • Very Good
    1 of 1 people found this review helpful
    Not too bad, I needed something I could make on hand to satisy my curry craving and I had all those ingredients! Not as good as at the indian resturant I go to but a cheap quick way to satisfy my appetite - 1/10/10

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  • Incredible!
    1 of 1 people found this review helpful
    What an absolutely delicious curry!! This is going to be a staple in my house. Fantastic flavor! And it's so easy and quick to make. Thanks so much for this recipe! - 11/10/09

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  • Very Good
    1 of 1 people found this review helpful
    I made this tonight for dinner, it was great! I will make this again! :) - 10/28/09

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  • This is the BEST curry I've ever had! Better than restaurant. I substituted craisins instead of raisins & added 1/2 the apple. Added 2 red potatoes. Put over jasmine rice. Absolutely wonderful! Will definitely make again. Thank you! - 4/1/13

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  • My husband and I love Thai food and yellow curry, so I was excited to try this. :) What I love is that it's super simple, using ingredients I always have. 4 that convenience alone, it's a good recipe. Overall a yummy dish, will cut down on the salt next time. Added veggies, will add more next time! - 12/31/12

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  • loved the recipe. instead of ginger i used lemon pepper seasoning. i also doubled up on some portions of the recipe (such as the apple, raisins, broth, and curry powder) in order to have more for leftovers. - 6/25/12

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  • How do i measure one serving? - 5/24/12

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  • Easy and delicious. I like how the flour helps thicken up the sauce. Not too spicy for my wife yet spicy enough for me.
    Changes: Used turkey broth instead of chicken, used coconut milk instead of regular, used grilled chick thighs instead of breast. - 4/21/12

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  • I made this for company and it was delicious. I bought the grocery store cooked chicken (removed the skin and used only breast meat.) I added more curry and some turmeric for extra colour. It was a hit and just as good the next day. Thanks! I'll make this again! - 3/27/12

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  • Very similar to my recipe. I use organic veg stock, no milk, thicken with cornstarch paste. Add veggies: celery, green & red peppers, mushrooms. Yummy! - 2/8/12

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