Thursday, October 16, 2014

fruit chicken curry recipe

chicken curry ingredient

  • 4 to 5 pieces crystallized ginger
  • 2 onions, peeled and chopped
  • ¼ cup (60 ml) butter or margarine
  • 1 tbsp (15 ml) curry powder
  • 1 tbsp (15 ml) all-purpose flour
  • 1 tsp (5 ml) crushed coriander seeds
  • 2 cups (500 ml) chicken stock
  • 2 tsp (10 ml) lemon juice
  • salt and freshly ground black pepper
  • 3 cups (750 ml) shredded coconut
  • 4 to 5 cups (1 to 1.25 L) chopped mixed
  • fruit (melons, peaches, plums, grapes, bananas, apples, pears)
  • 3 to 4 tbsp (45 to 60 ml) cream

fruit chicken curry recipe

how to make fruit chicken curry

  1. Cover ginger with hot water for a few minutes to remove sugar. Drain. Pat dry chop finely.
  2. Fry onions in butter until tender. Stir in curry powder, flour and coriander seeds and ginger. Cook gently for 5 minutes.
  3. Gradually blend in stock. Bring to a boil. Stir in lemon juice and seasonings. Simmer for 30 minutes.
  4. Stir in coconut, prepared fruits and cream. Serve curry hot or cold with rice.