Sweet Chicken Curry (Easy)
This is NOT a conventional curry - instead of pungent and savory, it’s sweet and spicy. Good for having younger ones over who are not used to ethnic foods. Browning the chicken is not required, but it does give the dish a little something extra. You can go as far as keeping the cayenne out of the recipe altogether and just have a shaker of it at the table. Serve over white rice.
Ingredients
6 Chicken legs
2 TBSP curry powder
3 Yams, peeled and sliced
4 carrots, peeled and sliced
1 TBSP salt
2 boxes of low-salt chicken broth (or bouillion and water equivalent)
1 Can coconut milk
2 TBSP all-purpose flour
Cayenne powder to taste
Instructions
Remove skin and cut off as much fat as possible from the chicken. Brown both sides in a pan or the bottom of a pot. Add corrots, 1 and a half box of chicken broth, salt, and curry powder. Cover and boil, then simmer, until chicken is cooked and falls off the bone when prodded with a fork. Take the chicken out to strip bones, reserving chicken meat in a container to prevent drying out.
Add sliced yams to the pot and let simmer until tender. Combine remaining chicken broth and flour with a fork to prevent lumps. Add to the pot in a steady stream while stirring. Put the reserved chicken back into the pot and add cayenne powder 1/2 teaspoon at a time until desired heat is reached.
Feeds 10 easily with the cost being less than $1 per person. Yum!
August 29th, 2006 at 11:43 pm
WoW! My first day here,and I spot this Very Lovely Asian womans pic. aside “Sally’s Kitchen” This is gonna be a real joy I think.
August 29th, 2006 at 11:48 pm
I really dig your choice in books. The little prince is still one of my favorites, Hesse and Gaiman are also favorites of mine.
Have you read Anansi Boys yet? If not, you should definitely check it out, it had me on the floor for the entire read.
PS> Thanks for the chicken curry recipe, I gotta try it some time.
August 30th, 2006 at 1:21 am
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August 30th, 2006 at 1:23 am
okay, erhh usually.. i’ll just let it go. but i gotta say something.. this is definately NOT curry.
it’s more like a curry flavoured chicken stew. if i made this and told my mum it was curry, i swear she’d knock me out…
oh, and btw. there’s no point removing the skin if you’re going to add one can of coconut milk. u could use 1/4 can of coconut milk, some carnation milk and boil it with atachi seed and still get the flavour without the saturated fats.
August 30th, 2006 at 1:34 am
wow sounds rellie delicious!!
i shall try… sounds easy as well… but i can always make it hot rite?? extra chilli and all…
OXOXO
August 30th, 2006 at 5:43 am
Hi..
This is my first logging with this site.I just saw u.U r sems to be very pop here.
August 30th, 2006 at 5:44 am
Hi sally r u there?
August 30th, 2006 at 12:37 pm
Nope, not curry.
Actually came up with this when I FELT like having something like curry, but we were also having children over, and they’ve never had anything remotely like curry and probably wouldn’t like it. But all kids have a sweet tooth, you know…
(I remember my first real experience with authentic Indian curry at 7…it put me off the stuff for over 10 years.)
August 30th, 2006 at 5:39 pm
If you’re making this for kids, and you want to make it EVEN easier, you might wanna try Japanese style curry. It’s basically normal curry with hints of apple and banana. Personally I think it doesn’t taste too good (even my friends dont) but I guess it’s an acquired taste. They come in powder or cubed form; just saute everything then add the cubes and let it sit a while. If you can’t find it there, tell me.
August 30th, 2006 at 8:48 pm
guys guys, curry is curry..it is not suppose to be sweet ya..maybe a lil for the taste buds..but it should be savory, and japanese curry is def not in..well, authentic indian curry is still the best, then again now-a-days u get the malay curry and chinese ones too..especially chinese style curry fish head..superb
August 30th, 2006 at 9:49 pm
That’s the beauty of curry. It’s not something written in stone that it has to taste a certain way. Even in India, there are different flavors of curry; in the northern parts they don’t put coconut milk, in the southern parts, they put coconut milk (partly out of supply for coconuts). Thai green curry doesn’t even have tumeric or saffron. In the Philippines, we have a curry knock-off called Kare-kare, and it’s sweet, not spicy, and as far as I know, is considered a variation of curry (according to wikipedia). I said that I don’t like Japanese curry, but I know for a fact that there’s at least 50,000,000 people here who love that kind of curry. And while I might not be part of that, I thought I might throw out a suggestion.
August 30th, 2006 at 10:41 pm
Any ideas about what kind of curry goes with what kinda food? I once heard that there are red, green, yellow, and white? currys and they go with different ingredients, like fish, vegi, meat, and bread, and they come in different level of hotness, too.
August 31st, 2006 at 11:17 am
Paulo, I LOVE kare-kare, yum!
August 31st, 2006 at 7:07 pm
This recipe makes me hungry!
September 1st, 2006 at 3:10 am
Paulo, the Kare-kare of the Philippines isn’t curry, not by a long shot. The origin of the word holds a meaning closer to a mix of things (halo-halo?). So it wouldn’t at all be fair to call it a knock-off. I think it’s a regional dish related to the Indonesian Peanut Sate sauce, much like the Sinigang of the Philippines is first cousin to the Thai Tom Yam.
September 1st, 2006 at 7:13 pm
Man i really need to read up huh…wait..why is it that all comments only comes from the reader but i dun see the writter of this blog? hahaha
September 2nd, 2006 at 2:08 am
Dear Sally,
Baking is often for the less passionate among us.
Even I have successfully baked. No, really. It’s true.
I made brownies from scratch one time. Though I am a passionate person, they didn’t suck.
Even frying an egg takes a certain sense.
But don’t bake any eggs.
Ask yourself this :
Self, what is more likely?
A satisfactory store bought cookie or a satisfactory store bought curry?
If your answer was:
Why am I talking to myself?
then…make me something to eat.
Your blog made me hungry.
September 2nd, 2006 at 9:51 am
ita a perfect dish!!ill do the same thing,also im asian thats why we have the saame taste for food
September 2nd, 2006 at 10:00 am
well, so many comments had been sent, but one thing is sure, it is, still, foooodddddd…..keep on sharing my dear…we all have different ways of cooking, any contribution wil mean a lot,and will be appreciated…keep it up girl!!!!!!!
September 2nd, 2006 at 11:00 pm
I think you are very beautiful !
September 3rd, 2006 at 4:34 pm
i love cooking and i appreciate you post this recipe at least we can try different taste of curry,aight?keep on sharing haah?!
September 4th, 2006 at 4:07 am
i already taste curry but i think this taste different have to try im also a good chef its better to try new things,,,,,,,,,,,,,i think it would be great!
September 4th, 2006 at 4:47 am
My beloved wife Claire Angelyn love to cook chicken curry… she love cooking and baking cakes and pasteries. it taste great!
September 4th, 2006 at 10:28 am
yes, i am single and seeking for a women who like to be my sweet night.
September 4th, 2006 at 2:52 pm
Sweet chicken curry sounds good but that’s not one of my favorite. Everytime i go to one of my friend’s party she always cook chicken curry and and a lot of them like it, except me. But she serves a lot of veges and fruits and different type of stew besides her favorite curry.
September 4th, 2006 at 6:37 pm
i love curry chicken. i tried to cook them twice now and there was something messing, all the other ingredients. i only add curry powder and some flour to make it thicker. no wonder it didn’t taste right but it was edible.
September 4th, 2006 at 6:39 pm
that comment about the kare kare was funny. how do you get from curry to kare kare? paolo must need glasses. hehehe. typical pinoy.
September 5th, 2006 at 6:42 pm
People..what does curry and cooking have to do with “i;m single and i wan a sweet night”?? gosh..
September 5th, 2006 at 8:49 pm
i love my soup no.1 would u like 2 try it.yummeeeeeeeeeeeeee !!!!!!!!!!!!
September 5th, 2006 at 11:58 pm
chicken curry is one of my fav’rite food, coz my mom’s always cooked it. but anyway i think ur curry is good. keep it up!
September 6th, 2006 at 5:23 am
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September 6th, 2006 at 6:38 am
“I love the way you look at me,
Your eyes so bright and blue.
I love the way you kiss me,
Your lips so soft and smooth.
I love the way you make me so happy,
And the ways you show you care.
I love the way you say, “I Love You,”
And the way you’re always there.
I love the way you touch me,
Always sending chills down my spine.
I love that you are with me,
And glad that you are mine.”
September 6th, 2006 at 9:55 am
the curry is good its just the yams
September 6th, 2006 at 9:57 am
hi. sally.
how r u
u r looking veery handsam and charming,wlod u like with me friend sahip reply me.
thank,s
September 6th, 2006 at 12:35 pm
Hi Sally,
Seems you`re enjoying the moment. Jaz passing by here, & I saw this Chinky girl. You`re something. Anyhow, hoping you could be my friend, & me a friend among your other friends. Here`s my email add: winker_d@yahoo.com. My interests are music, arts, films, books, literature, mysticism, poetry, feng shui, & fashion. Hoping to hear from you soon. I`m always checking my mails regularly every week amid my work. Thanks a million & warmest regards.
September 6th, 2006 at 1:26 pm
I WAS enjoying a few days off (extended LONG weekend…) but I’m back.
comment re baking / it’s HARD dammit! I can throw stuff into a wok, a pan, a pot and make it work, but for some reason live yeast and flour just eludes me! My new brownie recipe (yeah…I can hardly bake and I’m already modifying stuff) did come out ok though.
Comments re curry/ Curry literally means SAUCE in Tamil. Really though, my Chinese mother makes a different curry than my Thai stepmother than my Indian friend - it’s Asian food that’s adapted in every country to suit their tastes.
As long as it tastes good, it’s all good. BTW, my recipes aren’t meant to be low-fat…I just take the skin and cut the fat off to avoid that fat layer that SITS on top of the curry later.
September 8th, 2006 at 4:35 pm
Ohhhh…uwhowoo! Sally, that girl. I love curry.
September 8th, 2006 at 9:42 pm
hey!! really love this recipe… my first time here at your blog. hope its ok if i share this wit my friends & post it on mine… nyway, id b hapy to share some of baking recipes wit u. i love baking! thanks again.
September 9th, 2006 at 2:47 am
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September 10th, 2006 at 7:33 am
no comments
September 10th, 2006 at 8:33 am
one of the most important ingredient for curry is tomato a little brings out the naunce of the curry
September 10th, 2006 at 7:31 pm
hmmm, recipes sounds good…but do u have to have chicken? anything else i can replace that with…? i’m a vegetarian. thanks.
September 11th, 2006 at 8:50 am
Tina/ a good meat replacement is cubed gluten - it’s what Tofurkey is made of.
You can always skip the chicken and add extra vegetables in the broth and take them out later - carrots, onions, celery, parsley.
September 19th, 2006 at 4:26 am
Hi Sally! Sweet and spicey does it for me, I suppose I can just boil the yam together with the chicken - will it thicken the curry? I love thick curries!
Just an idea for those who wants to cut down the fat, I’ve tried using yoghurt instead of coconut milk - but then add more sugar and spices. It tastes different of course, but I can live with it
October 10th, 2006 at 11:59 pm
Hi there… i really love to cook, i just wanna share this; here in our home town some of the folks cook the curry in different manner though it’s similar with the way you cook it but i think the taste are different, because of the other added ingredients and here we don’t call it kare-kare or curry we call it “KULMA”, i dont know where the name originated… but it’s really good… how good? THE DISH WON A MILLION PESO IN A COOKING CONTEST here in Philippines…Hehehe. But not exactly the recipe the contestant used… well anyway curry there, here, and everywhere as long as it satisfies your desire then it’s COOL’… :0)
January 2nd, 2007 at 6:46 am
ask ko lang…. you didn’t mention when to put the coconut milk? or did i just miss it?
saka i wouldn’t try your curry for the simple reason that I can cook REAL curry - chicken, prawns, lamb or even vegetables. Sorry but your curry is NOT curry at all….
February 3rd, 2007 at 2:27 am
when are you suppose to add the coconut milk? i read the recipe several times and i believe you forgot to mention it. this recipe lokks easy but i always prefer the pampango version of curry chicken. my daughter is very picky when it comes to food but when she tried curry chicken she loved it.