Old Fashioned Chicken Curry with Twenty Toppings

This curry is a spectacle and is perfect for a dinner party. Lay out all of the toppings in little bowls across your table - add some, change some, whatever! It makes quite the visual impact and it’s such fun to let your guests customize their dinner. I like to have a curry party like this when I don't know my guests too well, or they don't know each other because it’s instant conversation and fun to compare, contrast and choose your own adventure.

I will add that this curry is inspired by old fashioned curries, so it’s a departure from what we are used to making these days with curry paste and coconut milk. It’s richer, creamier and less saucy, more ingredienty – and I really like it. I think you will too. 

Old fashioned chicken curry with twenty toppings

Old Fashioned Curry with Twenty Toppings 

Serves 8

2 chicken breasts

2 chicken thighs,

½ lb cremini mushrooms, cleaned, sliced and woody stalks removed 

4 TB butter

½ diced yellow onion 

3 garlic cloves, minced

1 inch knob of ginger, peeled and minced

1 granny smith apple, diced

4 TB curry powder

¼ tsp ground ginger

¼ tsp ground cardamom

1 TB turmeric 

1 tsp cayenne 

1 tsp salt

½ tsp white pepper

3 TB cornstarch 

½ cup heavy cream

1 can full fat coconut milk, whisked 

2 cups chicken stock, with extra reserved if needed

1½ cups chopped celery 

½ cup chopped green pepper 

2 tsp slivered lemon peel 

Cooked Basmati rice for serving

Season the chicken with salt and pepper and cook the chicken however you want. I grill it. You could sauté it on the stove top. Or you could bake a whole chicken. Or you could buy a rotisserie chicken. However you decided to cook it, chop up your cooked chicken.  I like to chop it after it’s cooked – can’t tell you why. Smooth chicken chunks feel a little pedestrian for some reason. Plus they capture less sauce. 

Melt 2 TB of butter in a pan and sauté the mushrooms until browned. Remove and set aside. Melt the remaining 2 TB of butter and add the onion, garlic and ginger and sauté until softened and browned, about 6 minutes. Add the apple and cook for one minute more. Add the curry powder and other spices and toast for 30 seconds. Turn off heat. 

Whisk together the cream, cornstarch and coconut milk. Pour into the curry mixture. 

Return mixture to heat, bring it to a boil, stirring constantly and then reduce the heat to low. Simmer uncovered for 5 minutes, then stir in ½ cup of chicken stock every 5 mins until you have used up your 2 cups of stock. Simmer for 7 more minutes, stirring occasionally until mixture has thickened further. Add in chicken, mushrooms, celery, green pepper and lemon peel and cook for 10 minutes, stirring frequently. If mixture gets too thick add a splash more stock, but remember it’s supposed to be thick. 

Serve over basmati rice with the following suggested toppings: chopped hard boiled egg, toasted coconut flakes, toasted cashews, mango chutney, toasted slivered almonds, banana chips (or bananas!), roasted peanuts, raisins or currants, crystallized ginger, cinantro, mint, lemon zest (or slices!), avocado slices, chopped green onions, pineapple, bacon, fresh peas, chopped chilies (or chili flakes!), dried apricots and crispy onions! If you don't like those try others – the more the merrier!