- 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
- In large, heavy skillet, melt butter. Add onions, apple, garlic and hot peppers. Sauté over low heat until onions are transparent.
- 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.
- Stir in salt, curry powder, cloves, nutmeg, ginger and chicken. Keep warm until ready to serve.
- 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.
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.