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Chicken Curry with Apples & Sultanas
3 garlic cloves, thinly sliced
1 brown onion, thinly sliced
3 - 5 granny smith apples, peeled and cut into wedges
1 cup sultanas
4 chicken breast fillets, cut into 3cm pieces and pieces of boned chicken, such as drumstick
Plain flour, enough to coat the chicken
1 litre or so chicken stock, enough to cover the chicken
4 tsp. curry powder or curry paste
2 carrots, thinly sliced lengthways
1 Tbls. chopped corriander
1 large red chili, deseeded
salt and freshly ground black pepper, to taste


In a mixing bowl combine the plain flour, salt and pepper. Add chicken pieces to the bowl and coat in the flour mixture. Shake off any excess flour from the chicken.

Heat the olive oil in a frying pan and brown the boned chicken pieces first and then the chicken fillet pieces.

Remove chicken from the pan and place into a crockpot or electric slow cooker. Add the stock to the chicken pieces to completely cover the chicken in the slow cooker.

Meanwhile, in a frying pan, fry together the onion, garlic, red chilli, curry powder, apples and sultanas mixing all ingredients well and covering the apple wedges in the curry mixture.

Add the fried curry mixture and its ingredients to the chicken stirring well.

Slowly cook the curry in the electric slow cooker or crockpot in a moderate oven until chicken is tender and flavours are combined through the chicken.

Towards the end stir in the carrots and corriander and let cook for another 20 minutes or until carrots are tender.

Serve with white rice and pappadums.

Preparation Time: Serves: 2-4
Recipe Origin: India
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