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<


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 co