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Member recipe

Nana's Fruity Chicken Curry

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(2 ratings)

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Servings

Serves 4

My Nana's recipe for fruity chicken curry that she used to make in the 1970's when she was a pub landlady.

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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)

Method

    1. 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.
    2. Add the onion, apple and banana to a medium sized casserole dish and fry until the onion has softened. (About 10 minutes)
    3. Add the curry paste and curry powder and stir into to the mixture.
    4. Add the chicken stock followed by the chicken.
    5. Simmer on a low heat for 30 minutes, stirring occasionally with the lid off. The liquid should reduce down.
    6. Add the coconut milk, raisins, nuts and chick peas (If using) and continue to cook for another 10 minutes.
    7. Serve with steamed/boiled white rice.

Comments, questions and tips

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JGatehouse03
27th Sep, 2013
I made this curry as one of a trio of currys for an Indian night I was doing before my son returned to University, and all 6 of us agreed that it was the nicest by far. The rich, thick sauce was so full of flavour that it was criminal to waste any; perfect to be mopped up by a selection of delicious, homemade naan bread. I was anxious at first as this recipe didn't have any comments or reviews, but I would highly recommend everybody to try it. Skill level: easy
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