Recipe

Sweet Chicken Curry Indulgence Recipe

	Trev / All my dishes 5 months, 2 weeks ago This dish is sufficient to feed about ten or more people, if served with other food. It is a rich sweet curry of extreme indulgence. This dish is suitable for eating on it's own in a bowl, or to be served with vegetables or rice. The aim of this reci... More Prep:40m Cook:150m Servings:10	Trev
	a lot of preparation and detail but a fully flavored dish for the masses

Does this look good? Yeah! / Nope

Fans

minitindel

dollhead

ditty

caramia

valinkenmo

quaziefly

Ingredients

1L Chicken or Vegetable Stock

1 Bulb of garlic

8 large onions

2Kgs Chicken pieces, I used legs

6 Chicken breasts

500mL Orange juice

2 Apples

2 Pears

1 Large can of coconut milk

100g Mixed glazed citrus peel

100g Roasted pine nuts

Curry of choice

Sultanas

Shaved coconut

Mixed herbs

Cracked pepper

Olive oil

Directions

Note to salt lovers: There is no added salt due to the salt be obtained from the commercial stock.

Place legs into stock, with garlic (finely chopped), 4 onions (cut into chunks), a good handful of mixed herbs, another of cracked pepper and three large handfuls of shaved coconut or even four

Braise legs in stock until meal falls from the bone

Remove bones and set aside for a while

Cut breasts into fillets to reduce thickness by 2/3s

Place breast fillets into orange juice and poach until well cooked

Break breast fillets apart to form smaller strips of meat about a mouthful size

Fry the breast strips in a hot, heavy pan continually turning until they have a crispy coating, then set aside with the boneless legs

In a heavy pan, place oil, curry, 4 onions (thinly sliced) and roast until the onions are brown

Add coconut milk, sultanas, mixed peel, finely chopped apples and pears and simmer until sultanas are plump and apples ‘n’ pears are also soft.

Add the coconut/onion/fruit mixture to the legs and simmer until the meat has almost become thin strands of meat and the liquid has reduced sufficiently

Add the browned strips of breast and simmer further until they become softened, but be careful that you don’t over cook to maintain some chunkiness in the dish

Thicken as necessary with a little plain flour, or whatever other preferred means

Call them to the table

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Comments

ttaaccoo 5 months, 2 weeks ago said:
This sounds absolutely delightful! Will save and perhaps cut down to a smaller recipe. I love your comment re "salt lovers". the usa diet is overloaded with salt. water retention, tastebuds "out of whack". Thank you for posting. 555555555

dollhead 5 months, 2 weeks ago said:
This sounds absolutely amazing! Love the comment about salt lovers and I agree 100% with ttaaccoo. Thanks for the excellent recipe.

caramia 5 months, 2 weeks ago said:
Excellent recipe and I do love curries....5 to you my friend.

minitindel 5 months ago said:
Wonderful for sure what a great cook you are i love your recipes !!!!
thank you and a big smile

tink

djimmey 2 months, 1 week ago said:
It is amazing how many different ways to make chicken curry. Thanks I'm collecting and see which will be my favorite. I love curry, only problem is I'm the only in family that does.

ditty 3 weeks, 6 days ago said:
I want to give this one a go asap - sounds like my kind of tucker - tks Trev

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