Chicken Curry

A metal pot filled with curry chicken and vegetables


Cut chicken into serving pieces and fry in 1 tbs. oil until lightly browned. Add water and simmer for 20 minutes until chicken pieces are tender. Drain and put aside. Add onions, garlic, tomatoes, parsley and apples (all diced) to the frying pan and sautee over medium heat. Add sugar, ginger and curry powder. Sprinkle with flour and pour in clear broth or coconut milk. Add coconut and chicken and saute for an additional 10 minutes over medium heat. Serve hot with rice.


  • 2 lbs. chicken
  • 4 large tomatoes
  • 2 apples
  • 1-1/2 cups flour
  • 1/2 cup water
  • 3 tbs. olive oil
  • 2 garlic cloves
  • 2 tbs. sugar
  • 5 large onions
  • 1-1/2 tsp. salt, pepper
  • 2 tbs. grated coconut (optional)
  • 1 cup chopped parsley
  • 1 tsp. ginger, ground
  • 1 (or more) tbs. curry powder
  • 3 cups clear broth or coconut milk


Malawach is one of a number of dishes brought to Israel by the Jews from Yemen. The popularity of this versatile dish, which may be served with a variety of fillings and toppings, testifies to the love for Yemenite food which Israelis have acquired.



The simple method of preparing meat on an open grill goes back to ancient biblical times. To this day, Israelis tend to prefer their meat prepared in this manner. Shishlik is one of the most popular dishes requested at restaurants.

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