Tuesday, June 13, 2006

Sweet Chicken Curry

I was finally able to make this delicious curry thanks to time and a recipe from my aunt. She even brought all the unusual (for Japan) ingredients over when she visited me. Thanks Janet!

Don't be scared of the apple in this. I made it last Saturday and it was divine. A friend who came over is quoted as saying,

"I don't usually go for fruit with savouries but this is delicious!"

4 Chicken fillets
Vegetable oil to brown the chicken
2 tablespoons of fruit chutney
1 cup of chicken stock
1 medium onion, thinly sliced
1 cup of coconut milk
2 apples pealed and sliced
2 tablespoons of green peppercorns in brine (use a small tin)
1 tablespoon of curry powder
Shredded coconut to serve (optional and I couldn't find it in Japan)

Cut chicken into pieces and pan fry in oil until golden. Put in an oven-proof dish with lid. Combine remaining ingredients (except coconut) and pour over chicken. Bake in oven (I did mine on the stove top) at 180 degrees for 30-40 minutes until chicken is cooked. Stir occasionally. If desired, sprinkle with coconut just before serving and serve with rice.

7 comments:

superrelish said...

YUM - I can't wait for you to cook yummy food for me again!

Anonymous said...

Go Ella - when did you say you were home? M XXX

April in Wonderland said...

Not too sure about this one. But i am willing to try it!

Anonymous said...

So glad the recipe turned out OK and was enjoyed by the recipients. You didn't acknowledge where it came from!
Love JEG xxx

Anna said...

Don't you remember mums "Stuffed Up Sausages" they had apple and sultana's in them.

Anonymous said...

I'm trying this one tomorrow!

Curious... what are the green long things? (Looks like peapods)

Anonymous said...

This was yum!

I had to turn mine up to 350 degree's to get any bubbling action and let it simmer for a few hours. Before serving, I added a bit of cornstarch mixed well in cold water to thicken it up. Also a wee bit of brown sugar.
I added the shredded coconut but also a sprinkle of pastachios nuts to give it a crunch.

Really enjoyed!