African Chicken Curry

We lived in Ghana with our parents in the 60’s. Many Ghanaian curry dinners were had with local friends & many Brits who were in the picture. When we moved back to Canada the recipe was added to by bringing apples & many less native Ghanaian items as condiments. Both my parents are deceased now but it is a family tradition ,which we hold dear, to always have a get together & have a curry dinner. Many of our kids loved the idea of getting to pick what they wanted to add. We also modified the rice by adding cinnamon or coconut rice. Hot curry for the adults, mild one for the kids. We have so many condiments, all raw nuts, fried plantain, melons, mangos, papayas, any vegetable you may want to add, fruits, fresh or roasted coconut, raisons, fried or raw bananas.. the list is endless. It has been loved by all those we served it too!

my parents spent 5 years in Ghana in the 1950's and this is very similar to what my mother would make. For condiments you can add sliced hard-boiled eggs, potato chips, fried and uncooked tomatoes, coconut, raisins, fried and uncooked bananas etc. The combination of sweet and savoury, smooth and crunchy is wonderful.

This recipe is soooo delicious! I usually don't go back for seconds but I couldn't resist. Instead of peanuts we used cashews. I think the banana is really key and accompanies the flavors so well. Awesome recipe!!

This recipe has been a family favorite since 1960 when my mother returned from Africa. Her recipe card still says 1960 - Africa. For condiments we use walnuts instead of peanuts, carrots, hard eggs, and bacon bits.

This was outstanding, and one of the simplest curries i have ever made. Because of the apple i used a spicier curry powder, and baked dried cherries instead of raisins as a topping.