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.
Ingredients for Apple and Raisin Chicken Curry:
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
- ground coriander
- ground ginger
- ground cumin
- ground cinnamon
- chili powder
- minced garlic
- chicken breasts
- plain yogurt
- tomato paste
- granny smith apples (diced)
- golden raisins
- chopped cilantro (to garnish if desired)
- cooked rice (to serve)
Directions for Apple and Raisin Chicken Curry:
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully. There are plenty of tips included along the way.
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.
This recipe calls for 4 cups of water, which creates a curry with quite a bit of sauce. If you prefer a thicker, less soupy curry then cut the water down to 3 cups.
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 too 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:
Apple and Raisin Chicken Curry
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- ½ teaspoon coriander ground
- ½ teaspoon ginger ground
- ½ teaspoon cumin ground
- ½ teaspoon cinnamon ground
- ½ teaspoon cardamom
- ½ teaspoon chili powder
- 2 tablespoons butter
- 1 large onion chopped
- 2 teaspoons garlic minced
- 3 large chicken breasts cut into bite-size pieces
- 1 cup plain yogurt
- ⅓ cup tomato paste
- 3 small granny smith apples diced
- ½ cup golden raisins
- 4 cups water reduce to 3 cups if you prefer a thicker curry
- 1 tablespoon cilantro chopped to garnish if desired
- Combine the spices and mix well together.
- Melt the butter in a large skillet. Add the onion and garlic. Cook for 3 minutes until onion starts to soften.
- Add the spices. Cook for 5 minutes, stirring to prevent sticking.
- Add the chicken, mixing to fully coat it in spices. Cook for 10 minutes.
- Blend the yogurt and tomato paste together and add to the chicken mixture.
- Add the water and bring to a boil. Lower the heat and simmer the curry for 40 minutes.
- Add the apples and raisins and simmer for an additional 10 to 20 minutes.
- Serve over hot cooked rice. Garnish with chopped cilantro if desired.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Happy curry cooking from my Irish home to yours.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
Here are some more recipes and ramblings you might enjoy…