Chicken Curry Recipe

By Chef Sean Ruddy
High Hampton Inn

Yield: 6 servings

  • 1 stick of butter (unsalted)
  • 1 onion (diced)
  • 1 garlic clove (minced)
  • 1 green bell pepper (med. diced)
  • 2 pounds chicken breast (boneless, skinless, cubed)
  • 1 cup flour
  • ½ cup white wine
  • 2 cups chicken stock
  • ¼ cup heavy cream
  • 1 ½ tablespoons curry powder (madras)
  • ½ cup coconut milk
  • 1 tablespoon salt
  • ¼ cup cornstarch slurry (¼ cup cornstarch dissolved in ¼ cup cold water)
  • 2 cups mango (diced)
  • 2 cups banana (sliced)
  • 2 cups toasted coconut

Dredge the chicken in the flour and shake off excess. Melt butter in a large saucepan or rondeau. Add veggies, garlic and dried spices and sauté until softened. Add chicken and cook until browned. Add wine and reduce au sec (until it is almost gone).

Add stock, cream and coconut milk and cook until simmering. Whisk in cornstarch slurry until thick, and simmer 20 minutes on low heat. Add mango and banana. Garnish with coconut.

(Serve over rice)