Khartoum Chicken Curry Recipe

By Staff
8-10 servings SERVINGS


  • 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.

Khartoum Chicken Curry Recipe

  • Published on Apr 15, 2015
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