Return to Content

Curried Chicken

Curried Chicken
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4.

Raymonde's entry in the national chicken-cooking contest incorporates the flavors of sage, mint, and curry.


  • 2 to 3 teaspoons curry powder
  • 1/2 teaspoon mint flakes, crushed
  • 1/2 teaspoon sage leaves, crushed
  • 1/4 teaspoon salt
  • 2 to 3 teaspoons lemon juice
  • 1 broiler chicken, cut up
  • 3 tablespoons oil
  • 1/2 cup water
  • 1 teaspoon sesame seeds, toasted


Make a paste of the curry powder, mint, sage, salt, and lemon juice, and spread it over the chicken pieces. Heat the oil in a heavy pan and brown the chicken for about 10 minutes. Drain excess fat. Add water, cover and simmer for 20 minutes. Turn pieces and continue cooking about 15 to 20 minutes longer, until tender. Sprinkle with sesame seeds before serving.
Updated Wednesday, December 12th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111