6 servings

1/3 cup butter
2 onions, chopped
2 garlic cloves, minced
2 tbsp minced peepled gingerroot
About 2 tbsp curry powder, to taste
1/4 cup flour
4 cups rich chicken broth
2 cups coconut milk
3 whole boned chicken breast, poached and cut in 1- inch cubes
2 potatoes peeled
2 carrots, chopped
salt and pepper to taste


  1. Heat the butter in a skillet. Sauté the onions, garlic and ginger.
  2. Stir in the curry powder and flour, and cook gently, stirring constantly, for 5 minutes.
  3. Add the chicken broth and coconut milk, and cook, stirring constantly, until the mixture thickens (5 to 10 minutes). Strain it.
  4. Add the chicken, potatoes and carrots to the curry sauce, and cook gently until the chicken is heated through.
  5. Serve the chicken curry on rice, accompanied by condiments, such as:
    chopped bananas, toasted coconut, crumbled cooked bacon, chopped tomatoes, chopped peanuts and mango chutney.

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