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1 Whole Chicken
1 Large Yellow Onion
2 Green Apples (medium)
1 8oz. tub of Sour Cream
Rice (white, brown- you pick)
Chicken Stock
Chili Peppers
Minced Garlic
Curry Powder (and/or curry paste)
Olive Oil
Salt and Pepper (to taste)


Butter Raisins
Crushed Pineapple
Shredded Coconut
Chutney (I prefer Mango)


First- Clean the chicken, take out the neck and the sack, place into a LARGE pot with enough water to submerge the bird, but leaving room at the top in case of boiling over.  I like to put some of the curry paste into the water with the ends of the onions that I’ve diced and salt and pepper.  Bring the pot to a boil and then simmer with the cover on until the bird is very dead (the meat falling off of the bones).

Drain the pot, while leaving the chicken in the pot and allow to cool.  Once the chicken is cool enough (do not let it get cold!!) put on the rubber gloves and begin to take ALL of the meat off of the bones.  I usually place the meat into a mixing bowl so that the bones and skin are separated.  This can get pretty hot, which is why the gloves are a great idea!

Second-Take your skillet and place it empty on a medium heat for 30 seconds before you pour your olive oil in and sauté the diced onion in the garlic until they become browned.  Stir in the green apples and let them heat up, but do not cook them too much, then add the pieces of chicken.  Once these are combined, pour in the chicken broth.  I like to save a little of the water from the pot in order to make the broth really good- 4 cups of water from the pot you boiled the chicken in and bouillon cubes if you are not using prepared chicken broth.  Allow this to simmer on a low heat for a couple of minutes.  Next add the sour cream, YES all of it and mix thoroughly.  This is when you add your chili puree, so make sure that you like it hot!  If you need to make multiple batches for spicy and mild- this would be the time to separate the chicken curry into 2 pots 🙂  Allow this mixture to simmer until it has thickened.  Keep on a low heat until ready to serve, but pay attention to it so that it doesn’t burn. Stir!

Third- Toppings!!

To make the butter raisins, take 1 stick of butter or margarine (whichever you prefer) and 1 box of Raisins.  Use the small pot that you normally make Ramen in and over a medium heat allow butter to melt with raisins so that they absorb the butter- it’s soooo bad for you that it’s great!

Take all of your other toppings and place them in serving dishes so that you can easily access when you sit down to eat.  Serve the rice in a bowl and place spoonfuls of the chicken mixture on top and then pile the toppings high!