R Wanner Photography

I was asked how to make Chicken Curry the other day so I decided to show everyone how I make it.

This was my mothers recipe and I have no clue where she got it from, but it reminds me a lot of the milk based curry they serve at the Indian Oven here in Logan, Utah.

This is my all time favorite dish when I was growing up. I have a lot of respect for my mother making this for it is not an easy throw it together type of meal. It takes some time to prep and cook it.

Not including boiling a chicken and dicing it up it will take about to 1 - 1 ½ hours to make this.

This is the recipe.

Chicken Curry

6 tbsp. Flour
¾ Cup Chopped Onion
6 tbsp. Margarine
3 ½ tsp. Curry Powder (I use 5 to make it stronger) (Watkins brand is the best)
2 ¼ tsp. Salt
2 ¼ tsp. Sugar
¼ tsp. Ginger Powder (Watkins brand is the best)

3 Cups Chicken Broth
3 Cups Milk
2 Cups Diced Chicken
1 tbsp. Lemon Juice

6 Cups Minute Rice (I use steamed Jasmine Rice)

Melt margarine over low heat in a heavy pan. Sauté the onions and curry powder in melted margarine until the onions look transparent. Blend in flour and seasonings. Cook over low heat until mixture is thick and bubbly.

Remove from heat. Stir in chicken broth and milk. Bring to a boil stirring constantly. Add chicken and lemon juice. Let simmer about 20 minutes on a very low heat.
Serve over rice.
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In the photos that I am showing you during the process, you will see that I am doubling the recipe so my two oldest grandsons can take a bunch home with them. (They love it!)

First boil a whole chicken for about 2 hours. (You can use a rotisserie chicken or canned chicken if you want but then you have to make or buy the chicken broth and I think it tastes better by boiling a chicken anyway.)

After the chicken has boiled, pour off 6 cups of chicken broth. I normally would use 3 cups of it in the recipe and freeze the other 3 cups in a quart freezer bag. Place the broth in the refrigerator.

Take the cooked chicken and bone it and dice it up into small pieces then place it in the refrigerator.

You can do all the above the night before if you want. That's what my mother would do to save time in fixing Sunday dinner.

Now chop an medium sized onion. It will make about 1 ½ cups. (I would normally freeze ½ of the chopped onion for making this again)

Take a large pot and add the chopped onion, margarine & curry. (I use around 5 tsp. of curry to make it a bit stronger. You can make it using just the 3 ½ tsp. to see if it is strong enough for you tastes)

Heat the mixture to a simmer and simmer it until it makes the onions look transparent.

While the onions are simmering mix the flour, salt, sugar & ground ginger in a bowl.

Add the flour mixture to the simmering onions and mix well until it soaks up all the flour, then remove the pot from the heat.

Add the chicken broth and stir until all of the onion & flour mixture has dissolved into the broth.

Add the milk and return to the heat and bring it to a boil.

Add the chicken and the lemon juice and reduce the heat to simmer. Do not cover! It seams that if you cover it while it simmers that it will not thicken up.

While the curry is simmering (Stirring every once in a while) make the rice. I use Jasmine Rice and steam it in my rice cooker. It takes about 25 minutes for the rice to cook, but I have simmered the curry for over 2 hours before until it was served.