Sweet Chicken Curry Indulgence
From trev 14 years ago
- 150 minutes to make
- Serves 10
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. Read more The aim of this recipe is to achieve a pot of solid pieces of roasted chicken, which is carrying an orange flavour, supported by the sweetness of the fruits and the spice of the curry, in the smooth ammalgamation of chicken, that is falling apart. See less
Ingredients
- 1L chicken or vegetable stock shopping list
- 1 Bulb of garlic shopping list
- 8 large onions shopping list
- 2Kgs chicken pieces, I used legs shopping list
- 6 chicken breasts shopping list
- 500mL orange juice shopping list
- 2 apples shopping list
- 2 pears shopping list
- 1 Large can of coconut milk shopping list
- 100g Mixed glazed citrus peel shopping list
- 100g roasted pine nuts shopping list
- curry of choice shopping list
- sultanas shopping list
- Shaved coconut shopping list
- mixed herbs shopping list
- cracked pepper shopping list
- olive oil shopping list
How to make it
- 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
The Rating
Reviewed by 6 people-
This sounds absolutely amazing! Love the comment about salt lovers and I agree 100% with ttaaccoo. Thanks for the excellent recipe.
dollhead
in Mechanicville loved it
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Excellent recipe and I do love curries....5 to you my friend.
caramia
in loved it
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wonderful for sure what a great cook you are i love your recipes !!!!
thank you and a big smile
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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