I remember a Chicken Curry dish that John’s mother used to make. Unfortunately, that is one recipe I never got from her. But, I cannot smell curry without thinking of her dish – it was delicious!
According to Wikipedia, chicken curry is a delicacy in South Asia, Southeast Asia and the Caribbean. The main ingredients are – can you guess?
Chicken and Curry!
How easy is that?
While “Chicken Curry” and “Curry Chicken” are used interchangeably, technically, they are different. The difference is the order of preparation. If the curry sauce is prepared first and then the cooked chicken is added, it is called “Chicken Curry”. If the curry is added to the chicken while the chicken is cooking, it is “Curry Chicken”. This is mainly a cultural difference but still interesting. So, I guess if we are being technical, my recipe, which cooks the chicken first should be called Curry Chicken 😉
In an attempt to recreate the delicious taste of the Chicken Curry that John’s mom made, I went in search of a recipe.
The problem was, none seemed quite right.
The missing ingredient?
And, raisins are GAPS legal!
Chicken curry is a one pot meal. That means – easy cleanup! I am ALL for that!
The following recipe calls for chicken breast but because I multiplied it times 5, I also threw in some chicken that I had frozen from broth making. You know, after you cook a whole chicken in the crock-pot, de-bone it and cook the bones some more to make a super rich broth.
In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.
Yield 6 servings
- 1 1/2 lb boneless chicken breast, cut in pieces
- 3 Tbsp olive oil (where to buy)
- 2 large onions, chopped
- 3 cloves garlic, minced
- 1 Tbsp curry powder (or to taste - I use more)
- 1 tsp turmeric
- 2 cups chicken broth
- 1 1/2 c yogurt - make your own!
- 1 tsp sea salt
- 1 c raisins
***I buy all my spices and real salt from my affiliate partner, Starwest Botanicals, because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- Cook the chicken in the olive oil over medium heat in a skillet.
- Add the onions and garlic and continue cooking until both are soft.
- Add the curry powder to taste, turmeric and chicken broth. Simmer for 10 - 15 minutes.
- Add the yogurt but do not boil. If you want it to be a thicker sauce, add 2 Tbsp flour to the yogurt and mix well first. Once you add the yogurt, do not allow the mixture to boil - just heat it.
- Add raisins and stir well.
- Serve alone or over rice.