Chicken Curry

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The best curried dishes are made with fresh meat, not leftovers. Slow oven cooking encourages this sauce to give lots of flavour to the chicken joints.


  • 4 chicken joints
  • seasoned flour
  • 25 g/1 oz butter for frying


    Trim the chicken joints and toss in seasoned flour. Melt the butter in a frying pan, add the chicken joints and fry to brown on both sides. Lift the joints from the pan and place in a casserole. Set aside while preparing the curry sauce.

    Melt the butter in a saucepan and add the onion and diced apple. Cook gently for a few minutes until the onion is soft. Stir in the curry powder and cook for a further few moments, then stir in the stock and bring up to the boil. Add the bay leaf, chutney or apricot jam, sugar, lemon juice and salt. Bring up to the boil, then draw off the heat and pour over the chicken joints in the casserole. Cover with a lid, place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and cook for 1 hour, or until the chicken is tender.

    Lift the chicken joints from the casserole on to a serving dish. Stir the blended cornflour and water into the curry sauce remaining in the casserole. Stir over the heat until the sauce has thickened and is boiling. Draw off the heat and strain the sauce over the chicken. Serve with plain boiled rice and the usual curry accompaniments.