Monday, August 28, 2006


This curry recipe is a modified, combined and doubled version of a cook book recipe and an internet recipe. I omitted things I didn't like the sound of, and kept what looked good. It actually turned out pretty good so I thought I'd record the changes I made and share it.

Csanyi Chicken Curry
Serves 12-14
  • 4 lbs chicken - boned, and cubed.
  • 6 Tbs flour
  • 4 tsp salt
  • 4 pinches chili flakes
  • 1 tsp pepper
  • 4 Tbs vegetable oil
Toss chicken pieces in flour, salt, pepper and chili flakes. Heat oil in large skillet. Brown chicken well. Set aside.
  • 3 onions - chopped
  • 4 cloves garlic - crushed
  • 2 tart apples - chopped
  • 2 red or yellow peppers - diced
Sautée and set aside.
  • ½ c flour
  • 1 c butter
  • 8 tsp curry powder
  • 2 Tbs sugar
  • 1 tsp ginger
  • ½ tsp dry mustard
  • ½ tsp pepper
  • 2 medium tomatoes - chopped
  • 6 c chicken broth
  • ½ c shredded coconut
Cook and stir butter, curry powder, flour, sugar, ginger, mustard, pepper and tomatoes. Cook, stirring occasionally, 5 min. Add Sautéed vegetables. Stir in coconut and chicken broth. Heat to boiling; reduce heat. Cover and simmer1 hour stirring occasionally.
  • 1 c raisins
Add raisins and chicken to sauce. Cover and simmer, stirring occasionally about 25 minutes.


  1. It was good! Thanks for the recipe.

  2. is this what you brought to all-day mtg? cuz it was GOOD !

  3. This must be the European version. Asian has more vegetables, even potatoes. It is popular in India. I make the polynesian version with coconut milk andlots of condiments on top: pineapple chunks, raisins, coconut, peanuts, chopped green onions, chopped tomatoes, chutney, chopped bacon