Chicken curry may have originated in India, but it is a firm dinner favorite throughout the Emerald Isle. Many Irish people purchase their curries at local Chinese take-outs, but I prefer to cook mine from scratch.
A few chopped apples and raisins add a perfect sweet surprise to this dish. Whether you like to eat your curries with rice, or naan bread, or Irish style with a side of chips (french fries), I hope you enjoy this recipe.
If you prefer a smoother curry sauce to pour over your chips, my recipe for chips and curry sauce can be found here.
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon chili powder
- 2 tablespoons butter
- 1 large onion (chopped)
- 2 teaspoons minced garlic
- 3 large chicken breasts
- 1 cup plain yogurt
- 1/3 cup tomato paste
- 3 small granny smith apples (diced)
- 1/2 cup golden raisins
- 4 cups water
- chopped cilantro (to garnish if desired)
- cooked rice (to serve)
Most curry recipes simply use store bought curry powder. I like to use curry powder as the base for a special spice mix to enhance the flavors in this recipe.
Create your own spice blend by mixing curry powder, turmeric, coriander, ginger, cumin, cinnamon, cardamom, and chili powder. If you like a very spicy curry you can add more chili powder.
You can use two to three teaspoons of this blend for a milder curry, but if like me you like a spicier dish, you can use the complete blend in your dish.
Melt the butter in a large skillet, or you can use a large pot or Dutch oven like me. Sauté the chopped onions and garlic for 3 to 5 minutes. Then add the spices and stir continuously as you cook the spices for another 5 minutes.
Add the chicken and cook for an additional 10 minutes, stirring to completely coat the chicken pieces with the spices.
Mix the yogurt and tomato paste together.
Add it to the chicken together with the water.
Bring the mixture to a boil, then reduce the heat and simmer for an additional 40 minutes.
Add the diced apple and raisins, and simmer for an additional 10 to 20 minutes. Peel and dice your apples just before adding them to the dish. If sliced to early the apples can turn brown, and don’t look very appealing in the finished dish.
Prepare the rice according to the package directions. I like to use basmati rice for a true taste of India.
Serve the curry hot over cooked rice.
I hope you enjoy this little taste of India, enjoyed by so many Irish people today.
Here is the printable recipe:
Happy curry cooking. And since tomorrow is St. Valentine’s Day, why not spice things up by trying this hot dish.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom