Chicken Curry with Brown Rice

Chicken Curry-5This is a recipe I have been making for YEARS. Ever since we got married, in fact.  My mom always made chicken curry when I was growing up and I wanted to make it one day soon after Jeremiah and I got married and thought this recipe sounded pretty similar to my moms. I don't know why I didn't just call her and ask for her recipe. Maybe something to do with being independent. I don't know. It was a long time ago. The funny thing is that even though this recipe tastes close to my moms, the recipe is completely different. Ha! Oh well. I have since gotten my mom's recipe but we had been eating this one for long we decided we preferred this one. Even though the couple times my mom has made it when we have gone to visit, Jeremiah comments, "This is really good, Cindy, you should give Megan the recipe..." Whatever. I HAVE made her recipe and when I make he doesn't like it, so I don't know. I just keep making this one. It is very tasty.
Chicken Curry with Brown Rice
Prep time
Cook time
Total time
Recipe By:
Recipe type: Dinner
Serves: 4
  • 2 cups brown rice
  • 4 tablespoons coconut oil
  • 3 tablespoons curry powder
  • 2 boneless, skinless chicken breasts, cut into small cubes
  • 1 medium yellow onion, thinly sliced
  • 2 stalks of celery, diced
  • 1 medium apple, diced (you can peel it if you want to - I like to leave the peel on)
  • ¾ cup shredded, unsweetened coconut(optional)
  • 2⅓ cups chicken broth (or you can use coconut milk)
  • 1¼ cups raisins
  • 3 tablespoons corn starch and a little water
  • Kosher salt
  • Freshly ground black pepper
Preparation Instructions
  1. First you want to start the rice so that it’s done when the curry is done. Put the rice in a rice cooker and put in about 4½ cups water (remember brown rice needs more water to get soft). Turn it on and start the curry.
  2. In a large saute pan, heat the coconut oil over medium heat. Once melted add the curry powder and allow to cook for just a minute. Once the curry powder and oil have cooked together for a minute, add the chicken toss to coat. Turn the burner up to medium high and brown the chicken just until no pink remains on the outside.
  3. Add the onions, celery, apple and coconut and saute for a minute to start softening. Then add the chicken broth, bring to a boil then reduce heat, cover and allow to simmer for 15 minutes.
  4. Remove the lid, give it a stir and then add the raisins and salt and pepper and then put the lid back on and simmer about 4 more minutes to let the raisins plump up.
  5. In a small bowl combine the corn starch with a little cold water and then pour into the curry. Stir around until thickened, if it doesn’t get to a nice thick saucy consistency you can add a little more cornstarch but the 3 tablespoons should be enough. You always want to combine cornstarch with cold water because if you add it straight into warm or hot it will clump - I learned that the hard way!
  6. Once the sauce is good and thick, serve hot over rice!
SignatureLine           Original recipe from the Better Homes and Garden checkered cookbook, not sure which version. I have it memorized and have changed things over the years and ended up catching the book on fire while cooking something else and that was the end of that....

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