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Fifty Recipes for Fifty Years: A Celebratory Family Cookbook



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Chicken Curry


  • 5 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 2 medium onion, finely chopped
  • 2 tsp garlic, minced
  • ¼ cup shredded peeled fresh ginger
  • 3 jalapeño pepper, thinly sliced lengthwise
  • 1 tbsp ground coriander
  • ¼ tsp ground turmeric
  • 2 ½ cups unsweetened coconut milk
  • 1 cup tart green apples, peeled and minced
  • 1 tsp salt
  • 2 whole boneless, skinless chicken breasts, cut into julienne strips


Heat oil. Add mustard seeds, and cover, because they will sputter while cooking. Add onions and garlic and stir until onions are translucent. Add ginger, chiles, coriander, and turmeric, and stir 1 minute. Add coconut milk, minced apple, and salt. Bring to a boil. Reduce heat and simmer, stirring frequently for about 8 minutes. Add chicken slices and increase heat. Stir constantly until chicken slices are cooked through. Serves 4.


ginger cumin coriander turmeric chicken apples