Gingergirl: ‘Finally a mild curry that the kids and adults can dig into’

Helen Keown


Helen Keown

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Welcome to all about food. This week we’re going a little retro. Enjoy!

Welcome to all about food. This week we’re going a little retro. Enjoy!

Ask Gingergirl

Hi gingergirl,

I was wondering if you had a recipe for a mild fruity chicken curry.

Many Thanks

Kathleen, Co Limerick

Hello Kathleen,

I have a feeling you are looking for the more retro style curry that was an introduction to spicy food for many of us! Even though it bears little resemblance to true Indian curries it does taste great! This curry is very popular with younger children due to its mild, fruity flavour and it can be made in batches and frozen for those busy midweek meals.

Feel free to experiment with the fruit, depending on your own tastes – try replacing the apricots with apple or sultanas or bulk the vegetable content – celery, carrot, peas and spinach all work well.

Mild & Fruity Curry

2 tablespoons of sunflower oil

1 small onion, finely chopped

1 garlic clove, minced

1 tablespoon of curry powder

4 chicken breast fillets, cut into bite-size pieces

8 ready-to-eat dried apricots, roughly chopped

1 large sweet potato, peeled and diced

25g of split red lentils

2 tablespoons of mango chutney

1 tablespoon of fresh coriander, finely chopped

Heat the oil in a saucepan, add the onion and cook over a low heat for five minutes. Add the curry powder, and stir over a low heat for one minute

Add the chicken, apricots and sweet potato and stir until coated in the curry powder. Add the lentils and 325ml water and bring to a simmer. . Cover and simmer gently for twenty to thirty minutes.

Stir in the mango chutney and cook uncovered for another five minutes. Sprinkle with the fresh coriander and serve with rice and mango chutney.

Pineapple Rice

This is another popular curry dish for children; delicious with roast chicken…Heat one tablespoon of vegetable oil in a frying pan. Cook a small, diced onion until it starts to brown, add two cloves of chopped garlic and cook for another minute. Add one teaspoon of mild curry powder and 600g of cold cooked basmati rice and fry for a couple of minutes. Add 300g of fresh pineapple chunks and season with two tablespoons of soy sauce and a pinch of sugar. Stir through two finely sliced spring onions and a tablespoon of fresh, chopped coriander and serve.

Contact Gingergirl


Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.

Letters to ‘gingergirl’ c/o The Limerick Leader, 54 O’Connell St. Limerick.

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