Spicy Chicken Curry

A subtly flavoured curry, not at all hot



  • 25ml oil
  • 25kg chicken piecesSalt and black pepper
  • 2 large onions, chopped
  • 2 cloves garlic, crushed
  • 2 apples, peeled and chopped
  • 1 knob root ginger, peeled and grated
  • 50ml flour
  • 15ml curry powder
  • 5ml tumertic
  • 5ml ground cinnamon
  • 5ml ground coriander
  • 2ml ground cumin
  • 500ml seasoned chicken stock
  • 100ml sultanas
  • 15ml honey
  • 25ml tomato paste
  • 25ml chutney
  • Finely grated rind of ½ lemon
  • 2 bay leaves


Heat oil in saucepan and brown chicken on both sides. Transfer to large baking dish and season. Add a little more oil to saucepan if necessary and sauté onions, garlic, apples and ginger. When softened, sprinkle in flour, curry powder and spices. Slowly add stock and stir until boiling. Stir in sultanas, honey, tomato paste, chutney and lemon rind. The sauce will be thick and chunky. Spoon over chicken, tuck in bay leaves, cover and bake at 160 degrees Celsius for about 1hr 30mins or until tender. Serves 6.

If desired, enrich gravy with a little cream or sour cream. Serve with rice and sambals.

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