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Lynn’s Chicken Curry

  • Author: Meagan
  • Total Time: 2 Hours


If you’re familiar at all with ‘Japanese-style’ curry, then this is pretty close, at least according to Brock and I.  We all loved it, and this recipe is direct from Lynn Crawford’s book, ‘At Home with Lynn Crawford’ – enjoy!



Lynn’s Chicken Curry


1/4 c. canola oil AND 3 large onions, chopped

2 cloves of garlic, minced

3 T. curry powder (your favorite) AND 1 T. garam masala

1 t. EACH cumin seeds, cardamom AND turmeric

1 can (400 mL) coconut milk

2 cans (284 mL/10 oz) tomato juice

1 1/2 c. strong chicken broth

1 T. salt AND 1/2 t. freshly ground pepper AND a pinch cayenne (to taste)

Chicken Curry

2 T. canola oil

1 to 2 lbs. boneless, skinless chicken thighs, cut into 1-inch cubes (or breasts, but thighs are always better)

~1/2 c. flour, 1 t. salt and freshly ground pepper for dredging the chicken (put this in a large Ziploc)

1/2 c. EACH diced red pepper, carrot AND celery


For the sauce – heat a large skillet over medium heat and add the oil and onions and cook, stirring frequently until the onions are light brown – this will take about 15 minutes.  Add in the garlic and 5 spices and cook another 5 minutes until well blended and fragrant, then reduce the heat to low and stir in the coconut milk, tomato juice and broth.  Simmer, uncovered, stirring regularly, for about an hour until the sauce has reduced and thickened.  Season to taste with salt, pepper and cayenne and then if you wish, puree until smooth (wait for it to cool a bit first!).  I carefully used my immersion blender right in the skillet.  At this point you can freeze or refrigerate the sauce until you need it – you may even have enough for 2 meals, depending on how saucy you like your curry.

For the chicken curry – heat the oil in a large skillet, toss the chicken pieces in the flour, salt and pepper and then cook in batches (if necessary) until browned on all sides – each batch will take about 10 minutes.  Add the peppers, carrots and celery to the browned chicken and cook until the vegetables are tender, then add in as much of the curry sauce as you’d like and gently reheat it, bringing the mix to a boil while stirring and watching it carefully!  Allow it all to simmer together for about 10 minutes and then serve it immediately over rice.

  • Category: Chicken, Curry, Indian


From Meagan's Kitchen

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