Chicken Curry

A metal pot filled with curry chicken and vegetables


  • 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


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.