top of page

    Select Recipe Category From Menu Below    


Indian spices including Curry, Fenugreek, and Turmeric, provide the exotic flavors to this deliciously sweet-spicy dish. Enjoy the spices in this great traditional Indian recipe.


2 medium onions, chopped

3 Tblspns olive oil

1 1/2 pounds chicken breast (skinned), cubed,

and covered with flour, salt & pepper

2 Tblspn Curry Blend

1/8 tsp Chili Bird's Eye

1 tsp True Cinnamon

1 tsp Fenugreek

1/2 tsp Turmeric

1 Tbspn Parsley (dried herb)

2 tsp fresh ginger, minced

2 garlic cloves, minced

1 Tblspn lemon juice

1 green apple, sliced

3/4 cup coconut milk

1 cup plain yogurt

1 Tblspn tomato paste

1/2 cup chicken broth

2 tsp granulated sugar

Directions: In a large fry pan, lightly brown the onions in the oil over medium heat. Reserve half of the cooked onions. Add chicken to the onions in the pan and cook until the chicken is lightly brown. Reduce the heat to low and add all of the spices, ginger, garlic, lemon juice, and apple. Mix together then add the coconut milk, yogurt, tomato paste and broth. Stir to combine. Cover the pan and cook on low heat for 30 minutes (stir occasionally). Add the sugar and stir. Reheat the reserved onions and serve the curry over rice and topped with the reserved onions. Curry can also be topped with any of the following condiments: chopped peanuts, raisins, scallions, shredded coconut, sunflower seeds, tomatoes, or chopped apple.

bottom of page