Recipe: Sweet Chicken Curry

Sweet Chicken Curry served on a bed of rice
Sweet Chicken Curry served on a bed of rice


4 chicken breasts, diced
2 medium onions, finely diced
2 cloves of garlic, finely diced
2 chilies, finely diced
A thumb-sized piece of ginger, finely diced (or half a teaspoon of ground ginger)
80g butter
1 teaspoon turmeric
500ml of hot water
Half teaspoon of ground coriander
50g salted peanuts
40g raisins


I like to use those “generic” chilli peppers you see in most supermarkets these days as they don’t give a lot of heat. This brings all the other flavours to the forefront and allows you to really enjoy them more than any curry I’ve ever tasted.

If you prefer your curry a little hotter, then you can adjust the strength of the chilli that you use, we’ve made this same recipe with Scotch bonnets and found that the extra heat changes the flavours and gives you a curry flavour not unlike the chicken curry you’d get down your local Chinese restaurant.

Fry the onion, garlic and peanuts in the butter until they start to colour (approx 10 Min.). Then add chili, ginger and turmeric and stir well.

Now, add the chicken and allow this to cook until it starts to brown. Follow this with the water and raisins, cover your pot and bring to a gentle simmer. Keep simmering until the sauce has reduced by half, stirring occasionally. (approx. 20-30 Min.)

Once the sauce has reduced then you’re ready to serve on a bed of fresh boiled rice.

6 thoughts on “Recipe: Sweet Chicken Curry”

  1. I hope it was not my bed covered in boiled rice! 😆

    This looks and sounds real tasty. Am I allowed to book my menus in advance for my next visit?

  2. Is there any Curry that is with meat, but is not spicy and is not sweet? My daughter loves rice, but hates spicy or sweet meat.

    1. Most curries tend to be about one or the other, however this recipe might be worth a shot, it’s not so much sweet as full of flavour.

      The type of chilli you use will determine how spicy it is, so try it with some mild chilli (chopped very fine or maybe even blended to hide them) and see what the reaction is.

  3. Gita, yes, you can use a gravy of yogurt, with a paste of ground cashew, sesame seeds and poppy seeds. Don’t use any green chilly and ground nut, but use a bit of ground red chilly powder along with the turmeric, and add coriander and cummin seed powders for flavour. Garnish with a dash of garam masala powder and chopped green coriander or similar leaves.

    George, you owe me one.

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