Chicken Curry

This is a great way to use up leftover roasted chicken, but it can also be made with raw chicken. The whole meal takes only about 30-45 minutes. If you like spicy food, use the hot curry powder and the hot tiny chilis. If you are more conservative in your tastes, leave out the hot curry, the cayenne, and the tiny chilis. The vegetable choice is up to you. Either okra or cauliflower is traditional.


If you are using fresh okra or fresh cauliflower, either steam them until just barely tender or roast them at 400°F. for 10 minutes coated with a bit of canola oil.

While you are preparing the curry, start the rice. The best way to cook rice for such a dish is in an Asian rice cooker.

Heat the oil in a heavy Dutch oven or large skillet over moderately high heat until hot but not smoking. If you are using raw chicken, brown the chicken, turning once, for a total of 5 minutes. Remove the chicken to a warm plate, and cut into bite-sized pieces. If you are using leftover chicken, skip the browning chicken step, and just begin by cooking the onion. When the onion is fully translucent, add the salt, garlic, the ginger, both curries, and the cayenne and chilis. Stir for 1 minute. Add the coconut milk, the tomatoes with their juice, and the cranberries. Stir well, and bring to a simmer, at medium low heat.

Add the okra or cauliflower and the chicken. If any chicken juices have accumulated, add them to the sauce. Stir until all the chicken and vegetables are covered with sauce. Cover the pot and simmer at low until the chicken and vegetables are thoroughly cooked, about 20 minutes if you are using leftover chicken or 30 minutes if you are using raw chicken.

Serve the curry over cooked rice.

Finish the meal with a fresh mango or a mango and pineapple assortment.

Back to Ruth's Kitchen
Serves 4-6.