Another cold and snowy weekend called for making some comfort food. We were craving this fragrant and delicious curry dish I had made a few weeks ago. A super easy and very mild dish!
It's a Quick English Chicken Curry that would be worthy to be served at Downton Abbey!? The original recipe calls for the addition of bananas but we prefer adding pineapple instead.
Quick English Chicken Curry
Serves 4 - really? The farmer and I seemed to have no trouble eating this up at one sitting. Maybe were just very hungry! Too bad really because curry leftovers always taste even better!
1 lb. boneless chicken, cut into 1 inch pieces - dredged in 1 1/2 Tbsp. flour
2 Cups chicken stock
Vegetable Oil
1 onion - chopped
2 Tbsp. Mild Curry Powder (I used medium curry powder)
1 garlic clove, minced
1 bay leaf
1/2 tsp. salt
1 Granny Smith Apple - cored and chopped
1/4 Cup raisins (I used dried currants)
2 ripe bananas, sliced or 1 Cup of fresh pineapple - coarsely chopped
2 Tbsp. fresh lime juice
1/4 Cup chopped fresh parsley
Method:
Sweat the onions on low heat in a small amount of oil. Add the curry powder and cook for 5 minutes. Add the garlic, bay leaf and chicken stock. Stir and bring to a boil for 3 minutes. Add the apple, raisins/currants and salt - reduce heat and simmer for a few minutes.
While the sauce simmers, toss the chicken in flour. In a large frying pan - heat some vegetable oil and brown the chicken. Add the sauce to the chicken and simmer for 10 minutes. Add the bananas/pineapple and parsley. Heat for a few more minutes.
Serve over rice - basmati or brown rice works nicely with this dish.
What are your favourite curry recipes?
Till next time ................ have a great start to a new week.
It's a Quick English Chicken Curry that would be worthy to be served at Downton Abbey!? The original recipe calls for the addition of bananas but we prefer adding pineapple instead.
Quick English Chicken Curry
Serves 4 - really? The farmer and I seemed to have no trouble eating this up at one sitting. Maybe were just very hungry! Too bad really because curry leftovers always taste even better!
1 lb. boneless chicken, cut into 1 inch pieces - dredged in 1 1/2 Tbsp. flour
2 Cups chicken stock
Vegetable Oil
1 onion - chopped
2 Tbsp. Mild Curry Powder (I used medium curry powder)
1 garlic clove, minced
1 bay leaf
1/2 tsp. salt
1 Granny Smith Apple - cored and chopped
1/4 Cup raisins (I used dried currants)
2 ripe bananas, sliced or 1 Cup of fresh pineapple - coarsely chopped
2 Tbsp. fresh lime juice
1/4 Cup chopped fresh parsley
Method:
Sweat the onions on low heat in a small amount of oil. Add the curry powder and cook for 5 minutes. Add the garlic, bay leaf and chicken stock. Stir and bring to a boil for 3 minutes. Add the apple, raisins/currants and salt - reduce heat and simmer for a few minutes.
While the sauce simmers, toss the chicken in flour. In a large frying pan - heat some vegetable oil and brown the chicken. Add the sauce to the chicken and simmer for 10 minutes. Add the bananas/pineapple and parsley. Heat for a few more minutes.
Serve over rice - basmati or brown rice works nicely with this dish.
What are your favourite curry recipes?
Till next time ................ have a great start to a new week.
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Yum. I think I'd prefer the pineapple over banana myself.
ReplyDeleteIt looks so delicious. We are not curry fans, though, must not have tried the right one first.
ReplyDeleteRosella, this dish sounds so good. My husband doesn't like curry dishes, so I don't get to eat them all that often, but when I do ... YUM.
ReplyDeleteAre you getting this next winter blast that's in our forecast for tomorrow, too? A warm, delicious curry would make an excellent meal while the snow is falling. Wish the hubby was on board with curry...picky man drives me nuts at times :)
ReplyDeleteThat sounds delightful! And we love curry over here. Thanks for sharing.
ReplyDeleteThat sounds delicious! Your pizza recipe was a great success here! I've never made curry and I'm looking forward to giving it a try. Thanks!
ReplyDeleteWonderful recipe, and I giggled when you mentioned the 'farmer'! Perhaps plantain would work instead of the bananas we get from the tropics. They's SO delicious fried!
ReplyDeleteI used a banana that still had a tint of green on its skin, and is firm inside. The cooking softens it and it is not sickly sweet.
ReplyDelete