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PrintSweet Chicken Curry
This sweet curry uses fruit and nuts to create wonderful depth of flavour and texture. It's an exotic meal you're sure to remember.
![[+]](/images/uploads/recipes/2012/Feb/21/684_view.jpg)
Sweet Chicken Curry
3 lb
chicken thighs
1.5 kg
2 Tbsp
olive oil
30 mL
1 clove
garlic, minced
1 clove
1
onion, large, diced
1
1 1/2 Tbsp
curry powder, mild, medium, or hot
22.5 mL
1 can
canned diced tomatoes
540 mL
2 Tbsp
tomato paste
30 mL
1/2 cup
sultana raisins
125 mL
2
apples, peeled, cored, and diced
2
2 Tbsp
lime juice
30 mL
1
bay leaves
1
sugar, pinch
2 Tbsp
cilantro, fresh, minced
30 mL
1/4 cup
unsweetened coconut, grated
60 mL
1/2 cup
almonds, sliced, toasted
125 mL
1
mangoes, peeled, diced
1
1
lime, cut into wedges
1
1 cup
brown basmati rice
250 mL
Preparation
Serves 4
Cook time :
1 hour
|
Preparation time :
10 min
Sweet Chicken Curry
1
Preheat oven to 350°F (180°C).
2
Add oil to a 12 cup (3 L) casserole dish with cover. Heat over medium high heat on stove. Add chicken and brown on both sides.
3
Remove chicken and set aside on plate. Add onion and garlic to casserole and cook until slightly browned and fragrant. Add curry powder and mix well to heat spice and release oils.
4
Add canned tomatoes and tomato paste and mix well. Add raisins, lime juice, sugar, bay leaf and then chicken. Stir mixture to coat chicken. Cover casserole and place in oven for approximately 40 minutes.
5
Prepare brown basmati rice as per package instructions.
6
Remove casserole from oven and add apple. Cover and return casserole to oven for about another 15 minutes or until chicken is thoroughly cooked and the internal temperature reaches 165°F (74°C). Remove from oven and add cilantro. Replace cover and let sit for several minutes.
7
Serve curry over basmati rice with a sprinkling of grated coconut, mango, almonds and a wedge of lime.
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