What’s for Dinner: Aunt Ann’s Chicken Curry

This was the first curry my husband ever had and became his favorite. I convinced my aunt to share the recipe with me & made it frequently until he was put on a restricted diet a year ago. I have updated the recipe to meet his FodMap requirement & I will share that in a later post but I wanted to share the original here as it is a great curry without any modification. For best results marinade the chicken or turkey in “Mom’s Curry Yogurt Marinade” for 2 hours up-to over night then grill.

chicken curry

1 Tablespoon butter

1 cup chopped peeled apple

1 cup sliced celery

1/2 cup chopped onion

1 clove garlic, minced

1 Tablespoon curry powder

3/4 cup cold cooked chicken or turkey broth

2 cups coconut milk

2 cups cooked chicken or turkey

1/2 cups sliced mushrooms

2 Tablespoons cornstarch

3/4 teaspoon salt

1 teaspoon chili powder


  1. In saucepan melt butter
  2. Add apple, celery, onion & garlic – Cook until onion is tender
  3. Combine cornstarch, curry, salt & broth – Stir into onion mixture
  4. Add Coconut milk – Cook & stir until mixture thickens and boils
  5. Stir in chicken & mushrooms. Heat through.
  6. Serve hot over rice 

Suggested toppings:

raisins, shredded coconut,  chopped peanuts and chutney, rita


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