Chicken Curry

One of the absolute favorites here at home is curry chicken. I make it a little different from time to time but this particular recipe is both quick and delicious.

Curry is not a spice but a spice mix. It is said to contain everything from 10 – 20 ingredients. The spices are roasted (with some exceptions) and then ground in a spice grinder. But I like the ready to go curry that you can buy at grocery stores here. The one that I use is from Madras (a region in India).

The recipe is taken from Ann Bergenström’s book (Anna’s food) with some modifications.

Ingredients for 4 servings
500 grams of chicken fillets (cut into strips – not too thin and not too thick)
100 grams of peppers in strips
0,5 tsp salt
1/4 tsp black pepper

 The sauce:
Half Medium sized Yellow Onion (finely chopped)
40 grams of butter
1 tbsp curry (depending on the curry you use)
0.5 dl flour (3 tbsp)
4 dl chicken broth
1 dl cream
2 tablespoons mango chutney (you can replace mango chutney with half a ripe apple)


  1. Peel and chop the onion finely.
  2. Measure out all the ingredients for the sauce. Set aside.
  3. Cut the chicken fillets into strips (not too thick and not too thin). Set aside
  4. Wash, cut out the sweet red pepper and cut it into narrow strips. Set aside.
  5. Melt 40 grams of butter in a thick-bottomed saucepan add to the onion and fry it 5 – 7 minutes or until the onion has softened.
  6. Add the curry and continue to cook for another 1-2 minutes.
  7. Add the flour and stir well before pouring 4 dl of broth. You can either use bouillon cubes or ready-made stock. Dissolve the bouillon in water before using.
  8. Whisk until there are no lumps. Lower the heat and let the sauce simmer until the it starts to thicken.
  9. Add the mango chutney and the cream. Taste and correct seasoning.
  10. Fry the chicken strips quickly on high heat for 2 – 3 minutes. It should only change color.
  11. Add the sweet red pepper – stir and pour the mixture into the sauce. Allow everything to simmer for about 5 minutes before serving.

Serve with Persian cooked rice, some peanuts (on the side) and extra mango chutney.


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