The all time favorite dish in our house is a mild chicken curry. It’s on top of the list of most requested dishes. I hadn’t made it in quite a while, so when I announced that we were having chicken curry for dinner a couple of days ago, the roof went off the house. Two boys getting excited and screaming YEAHHHHHHHH! And our oldest then hugged me and said: I love you, thank you for making chicken curry… Yep, that had me in tears. You could mop me off the floor after that.

But back to this now famous family recipe. It’s so easy to make. First of all, put about 600 g chicken breasts in a pot and cover with 1 liter of chicken stock. I usually take 1 liter of water and add 1 chicken stock cube. One cube is for 500 ml of stock, but I cook the chicken with the lid open, so the stock gets reduced by half. You get a really nice, flavorsome stock.

Once the chicken breasts are cooked (about 30 minutes), take them out and let them cool just a bit on a plate. When cooled, shred the chicken (I use a fork, but you could also cut the meat in small pieces, I just love it pulled apart).

Pour the stock through a strainer or cheese cloth to get rid of the ‘dirty’ stuff and set apart.

Melt 50 g butter in a pan.

Then add 1 tbsp. curry powder.

Stir and let cook for a minute to open up the flavor of the curry powder. Then add 50 g of flour, stir well using a whisk and let cook for 1 to 2 minutes. Stir occasionally to avoid the roux to burn.

Add the stock, whisk until well incorporated. Bring to a boil and let cook until thickened, stirring occasionally. Make sure it doesn’t burn on the bottom!

Add 250 ml of cooking or heavy cream. If needed, add salt/pepper to taste (I never have to add anything).

Add the shredded chicken and heat through.

Absolutely a winner, delicious over white rice, stir-fried rice or coconut “rice”. And totally adaptable. Add mushrooms or other vegetables, add more spices or whatever you can think of. We like to serve it with fried onions, prawn or cassava crackers, seroendeng (Indonesian fried coconut), chili sauce and different kinds sambal (for those who like to spice it up 😉 ). Enjoy!

5 from 1 vote

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Mild Chicken Curry

Servings 6 servings

Author Nicole

Ingredients

• 600 g chicken breasts
• 1 l water
• 1-2 cubes chicken stock
• 50 g unsalted butter
• 50 g flour
• 1 tbsp curry powder
• 250 ml cooking cream of double cream

Instructions

1. Put the chicken breasts in a pan and add water and chicken stock cubes.

2. Bring to a boil and let cook (lid open, to reduce the stock) until the chicken is done (ca. 30 minutes, depending on size).

3. Take the chicken out, let cool for a bit and then shred the chicken.

4. Pour chicken stock through a strainer or cheese cloth to remove 'dirty' parts and reserve the stock. There should be ca. 500 ml left.

5. Melt the butter and add the curry powder. Stir and let cook for a minute.

6. Add the flour and stir well. Let cook for 1 or 2 minutes, stirring frequently.

7. Add the stock and stir well (using a whisk).

8. Let sauce come to a boil, then turn down the heat and let simmer until sauce has thickened. Stir frequently to avoid burning.

9. Add the cream.

10. Add the shredded chicken and heat through.

11. Serve over rice.