Sweet Chicken Curry

Sweet Chicken Curry


  • 3 Tbsp olive oil
  • 3-4 medium onions, quartered
  • 2-3 cloves garlic, sliced
  • 3-7 Tbsp curry powder
  • hot chili pepper (optional)
  • 1/2 cup chicken stock
  • 2-4 Tbsp bisto or other thickener
  • 1 can coconut cream Pina Colada mix
  • 1 can low-fat coconut milk
  • 5-6 lbs chicken (and/or lamb, beef, pork, vegetables, potatoes),
  • cubed- boneless, skinless thighs are excellent, as are breasts


In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned). Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade). Within two minutes, everyone in your house and neighbourhood should be bugging you as to when dinner will be ready. After you've shooed the onlookers away (or put them to work), mix your stock and thickener in a cup. Add stock mixture, coconut milk and cream to the chicken. If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now. Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours. Serve with rice, thick pita bread, salad and your fave condiments. Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.

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