Chicken Curry

Not exactly a original Indian recipe, yet you won’t be able to put the fork down. Sweet and spicy with fresh fruit and a creamy sauce.


2 lb Chicken breast, skinless
3 tbsp Butter
2 tbsp Olive Oil
2 cups Vegetable Stock
2 Apples
3 tsp Curry Powder
1 tbsp Starch
4 tbsp Condensed Milk
1 tsp Honey
4 tbsp Heavy Cream
2 tbsp Rasins
2 tbsp Almonds, sliced
1 Banana 


  • Slice the chicken into 1″ strips.
  • Heat the oil and butter in a large saute pan under high heat and saute the chicken until golden.
  • Set to medium heat, add and saute the onion until glassy, but not browned.
  • Add the vegetable stock and simmer covered on low for 30 mins.
  • Peel and dice the apples and add the apples and the curry to the pan.
  • Cover and simmer for another 10 mins.
  • Blend the condensed milk with the starch and bind the sauce in the pan. Add the honey and season to taste with salt and pepper.
  • Add the the cream and rasins.
  • Roast the almonds and add to the pan.
  • Peel and slice the banana and add just before serving.
  • Serve with rice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.