Nana's Fruity Chicken Curry
This chicken curry recipe is a delightful blend of tender chicken, sweet fruits, aromatic spices, and creamy coconut milk. The curry paste and curry powder infuse the dish with a rich, comforting flavor that is sure to warm your soul. Optional ingredients like raisins, cashew nuts, and chickpeas add a lovely texture and depth to the dish. Perfect to serve over steamed or boiled white rice, this curry is a wholesome and satisfying meal that will have your taste buds dancing with joy.
— Constant Cookbook
Ingredients
- 1 tbsp cooking oil
- 1 large onion, chopped
- 1 sweet apple, Finely chopped (I use granny smith)
- 1 Banana, chopped
- 500g boneless, skinless chicken breasts, cubed
- 2 tbsp Mild curry paste. (I use Pataks)
- 1 tsp of Mild Curry Powder
- 350 ml Chicken Stock
- 100 ml Coconut Milk
- Handful of Raisins (Optional)
- Handful of Cashew Nuts (Optional)
- Tin of Chick Peas (Optional)
- Additional Chicken Stock cube (Optional)
Instructions
- In a large frying pan, fry the chicken breast until browned or, if you prefer you can just drop the raw chicken into the curry later.
- Add the onion, apple and banana to a medium sized casserole dish and fry until the onion has softened. (About 10 minutes)
- Add the curry paste and curry powder and stir into to the mixture.
- Add the chicken stock followed by the chicken.
- Simmer on a low heat for 30 minutes, stirring occasionally with the lid off. The liquid should reduce down.
- Add the coconut milk, raisins, nuts and chick peas (If using) and continue to cook for another 10 minutes.
- Serve with steamed/boiled white rice.
Yield
Serves 4
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