From Kellsey Trimble, assistant editor:
This chicken curry recipe is from my maternal grandmother and comes from Khartoum, Sudan. My mother’s family moved a lot while she was growing up, as her father was a professor in the Fulbright Program. They lived in Sudan for a year, and I adore hearing stories from their time there. This recipe has always been my absolute favorite. My grandmother wrote it down and gave it to my parents as a wedding gift. The recipe calls for chicken, but we have experimented with different meats, and have yet to be disappointed.
Khartoum Chicken Curry Recipe
• 5 tablespoons butter
• 4 medium onions, chopped
• 1 apple, peeled and chopped
• 1 clove garlic, minced
• 1/8 teaspoon minced hot peppers, or to taste
• 4 tablespoons flour
• 4 cups broth
• 1 cup raisins
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1-1/4 teaspoons salt
• 3 tablespoons curry powder, hot or regular
• 1/4 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 4 to 5 cups cooked, chopped chicken
1. In large, heavy skillet, melt butter. Add onions, apple, garlic and hot peppers. Sauté over low heat until onions are transparent.
2. Quickly stir in flour, and then gradually add broth. Cook and stir over low heat until thickened. Add raisins, lemon juice and heavy cream, and simmer for 5 minutes.
3. Stir in salt, curry powder, cloves, nutmeg, ginger and chicken. Keep warm until ready to serve.
4. Serve over cooked rice, along with condiments such as peanuts, pineapple chunks, orange sections, chopped hard-boiled eggs, chopped tomatoes, or banana slices mixed with a sprinkling of lemon juice.
Interested in more recipes from the editors of GRIT? Check out Recipe Box: Cheesy Potatoes and More GRIT Staff Recipes for everything from shrimp pizza to chocolate sheath cake.