Franco-Indian Curry Recipe

Updated on December 21, 2017
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Not many curries use apples. Few, I am confident, use heavy cream as well. But this curry comes from France, and so it naturally incorporates some French flair. It is highly adaptable, as you can easily change the host of spices and vegetables to suit your tastes. I am confident that every iteration will be quite delicious. Personally, I like to add in broccoli or spinach and serve it over rice, but plenty of other different versions exist to complement the basic curry. In addition, if one prefers a meatier recipe, the recipe is originally supposed to have far more chicken - up to 6 pounds - so chicken quantities can be easily increased to feed more people than the 3-4 that this one feeds.

This recipe is adapted from Cooking à la Cordon Bleu, by Alma Lach, and I have seen it replicated in Hows and Whys of French Cooking again by Alma S. Lach. I advise getting either of the books; they are both good. I made quite a few substantial modifications to the original recipe!

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  • 2 lb chicken
  • 6 tablespoons butter
  • 4 garlic cloves
  • 1 tablespoon curry powder
  • 5 tablespoons flour
  • 1 cup white wine
  • 1 1/2 cups chicken stock
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon turmeric
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cayenne red pepper
  • black pepper
  • 3 firm apples
  • 1 tablespoon sugar
  • 1/2 cup whipping cream or crème fraîche
  • beurre manié, (optional 1 to 1 combination of cooked flour and butter, to thicken)
  • 2 tablespoons cognac
  • 2 tablespoons sherry
  • 2 onions
  • 2 teaspoons salt
  • 1/2 pound broccoli, (optional)


  1. Melt 4 tablespoons of butter in a large cast iron skillet. Sauté the chicken which has been cut up into bite-sized cubes, until the chicken is browned. Then remove it and place it in a bowl or platter. Peel and cut the 2 large onions into small diced sections, and then fry them for 5 minutes in the pan. Add the garlic and the curry powder immediately, and then stir in 4 tablespoons of flower. Be careful not to brown the garlic
  2. Add the wine; chicken stock, thyme, tarragon; bay leaves, turmeric, red pepper, ginger, 1 teaspoon salt, and pepper. Cook until the mixture starts to boil, while stirring, then reduce heat and cook for 20 minutes, simmering.
  3. Core apples and cut them into diced pieces, without coring them. Coat with 1 tablespoon of flower, and then brown in a skillet with 2 tablespoons of butter, for several minutes. Afterwards sprinkle with 1 teaspoon salt and sugar.
  4. Add cream to the sauce, and adjust the desired thickness with beurre manié. Put browned qpples over the chicken, and stir together the cognac and sherry and mix it into the sauce.

© 2017 Ryan Thomas


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