Curried Chicken with Guinness

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Guinness stout and curried chicken go well together. If you can't get the heavy, dark Guinness with the creamy head, use any good dark beer, stout, or ale.


  • 1 frying chicken (2½ to 3 pounds), cut into bite-size pieces
  • 3 tablespoons flour
  • 3 tablespoons good Indian curry powder
  • 2 teaspoons salt
  • 8 little white onions, peeled
  • 3 cups cubed pineapple (fresh or unsweetened canned)
  • 1 green pepper, sliced
  • ⅓ cup dried currants
  • ¾ cup Guinness stout (or dark ale)


Presoak pot, top and bottom, in water for 15 minutes.

Combine flour, curry powder and salt in paper bag, add chicken pieces and shake well. Add remaining flour mixture to the pot, along with all the remaining ingredients. Place chicken on top of vegetables.

Place covered pot in cold oven. Set temperature to 480 degrees. Cook 70 minutes. (Remove from oven halfway through cooking and stir contents.)

Serve over rice.

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