Fruity chicken curry
by
The sweetness of apple and pineapple are the perfect fruity foil for the mild spicing of Mark Dodson's chicken curry. Simple to make, all this vibrant bowl needs is some fluffy rice and perhaps some naan bread on the side.
Discover more:
Share recipe
Related recipes
Related recipes
Bengali-style chicken rezala korma with cashew and poppy seeds
Aromatic chicken handi
Gurkha chicken cardamom curry
Quick chicken curry with coriander and quick-pickled red onion
Chicken curry
Ingredients
Metric
Imperial
Fruity chicken curry
- 2 skinless chicken breasts, cut into 3cm cubes
- 225g of apple, peeled, cored and diced
- 150g of fresh pineapple, peeled and cored
- 100g of carrots, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 35g of mild curry powder
- 25g of tomato purée
- 500ml of pineapple juice
- 1 pinch of salt
- 2 tbsp of olive oil
Steamed rice
- 200g of basmati rice
- 300ml of water
Equipment
- Blender
Method
1
Place a frying pan over a medium heat and add 1 tbsp of oil
- 1 tbsp of olive oil
2
Add 150g of apple and 75g of pineapple, along with the carrot, onion and garlic, fry for 3-4 minutes
- 150g of apple, peeled, cored and diced
- 100g of carrots, diced
- 75g of fresh pineapple, peeled and cored
- 1 onion, diced
- 2 garlic cloves, crushed
3
Add the curry powder and cook for a minute. Then, add the tomato purée, cook for another minute before adding the pineapple juice
- 35g of mild curry powder
- 25g of tomato purée
- 500ml of pineapple juice
4
Add a pinch of salt, cover and cook gently for 45 minutes to 1 hour, or until the carrots are tender and cooked through
- 1 pinch of salt
5
Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more
- 200g of basmati rice
6
Drain the excess water, leave to stand for 20 minutes. Add the 300ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible
- 300ml of water
7
Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving
8
Once the curry sauce is cooked, use a blender or hand blender to blitz until smooth, blending in batches if necessary. Once smooth, return the sauce back to the pan
9
In a separate pan, heat the remaining olive oil and fry the cubed chicken until lightly browned, then add to the sauce
- 2 skinless chicken breasts, cut into 3cm cubes
- 1 tbsp of olive oil
10
Return the pan to the heat and cook for a further 3—5 minutes, or until the chicken is cooked through
11
Just before serving, stir the remaining diced pineapple and apple into the curry. Serve immediately with the cooked rice
- 75g of apple, peeled, cored and diced
- 75g of fresh pineapple, peeled and cored
You may also like
Fruity chicken curry
SITES
INFORMATION
© Great British Chefs 2019