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Member recipe

Nana's Fruity Chicken Curry

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(7 ratings)

Member recipe by


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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  • 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)


    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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29th Mar, 2020
I have tried and tried to replicate the chicken fruity curry from a restaurant called “ Cariba” in Barbados. Well here it is and it’s fabulous well as close to as I will get , I doubled the liquids and curry paste/powder to make it more saucy. It’s so similar and I’m so pleased , I may add a bit of coconut next time and a few flaked almonds on top . THANKYOU to the person who gave us this recipe -wahoo
Thomas McAulay's picture
Thomas McAulay
23rd Jun, 2018
An unapologetically unauthentic curry done "English" style. Took me back to my childhood! Delicious although I left out the chick peas as my partner hates them and it was still very nice. The raisins are a MUST!
Nana_Lu's picture
5th Feb, 2018
My granddaughters have repeatedly asked their mum for a curry "like they make at school" but each recipe tried was given the thumbs down. I tried this one for them and they said it was even better than school!! As I was making it for all four of my grandchildren, one of whom is a bit fussy about 'lumps' in newly tried food, I decided to give all the ingredients an individual quick whizz in the mini chopper, thus ending up with a smoothish curry, which they all loved. I served the toasted almonds separately for them to sprinkle but non of them chose to - which is a shame as I think it would have given a nice textural contrast. All in all a great curry for kids - who, when asked if it needed more curry flavour, said it was just right.
JGatehouse03's picture
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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