Mammy’s Chicken Curry

This recipe has been a stalwart of my parents’ catering repertoire for many years.  Its fed many family dinners and big gatherings.  It’s quite quick and easy to prepare and scales up pretty well if you’re feeding a party. It also ‘stove matures’ well, so you can prepare it ages in advance which is very handy for entertaining. In fact I think its flavour improves if it’s prepared ahead.

When I flew the nest (many, many moons ago) I took the recipe with me, scribbled on a scrap of notepaper.  I still refer to that scrap of paper to this day when I’m cooking this.  I’m recording it here for posterity (and in case I lose that piece of paper).

I have made a small variation of my own:  I add peas (petit pois to precise) which didn’t form part of the original recipe (’twas far from petit pois I was reared!!). So, strictly speaking this should probably be Mammy’s Chicken Curry 2.0.



(makes 4 big servings, 10 minutes preparation, 45 minutes cooking time)

  • 1 tablespoon sunflower oil or other vegetable oil for frying
  • 2 onions, roughly chopped
  • 3 carrots, washed and sliced
  • 2 cloves of garlic, crushed
  • 4 chicken breasts, cut into bite-size pieces
  • 1 tablespoon curry powder
  • 1 tablespoon plain flour
  • 2 tablespoons cider vinegar
  • 2 tablespoons mango chutney
  • 1 stock cube (vegetable or chicken), crumbled
  • 200 g/ 7 oz frozen peas or frozen petit pois.


  1. Heat the oil in a large saucepan.  Fry the onions over a medium heat until they are soft but not browned.
  2. Add the garlic and fry for one minute.
  3. Mix the curry powder and flour in a mug.  Add a small amount of hot water and mix to a paste.  Fill the rest of the mug with water and mix.  Add this curry powder mix to the onions and garlic.  Add an extra mug of water.
  4. Add the carrots, chicken, cider vinegar, mango chutney and stock cube.
  5. Bring the curry to the boil then turn down the head to a gentle simmer, cover and cook for 45 minutes until the chicken is cooked and the carrots are tender.
  6. Add the peas and cook long enough to defrost them and heat them through (add the peas just before serving as they don’t cope well with being cooked for a long time).
  7. Serve with rice and/or naan bread.  If you’re feeling adventurous add slices of banana on top.

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