Alphabetic Recipes F — Fruity Chicken Curry

Here is another African Fusion recipe for the 'F' entry in my Alphabet of Recipes.

Today's is the sixth entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:

A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z

so there will be 30 entries in total. As today is the sixth day in this series I am providing a recipe starting with the letter 'F'.

The recipe is for a celery and artichoke soup coloured to look like sea water and served with fish-shaped crackers.


This is a modern African Fusion recipe for a classic stew of chicken, apple and banana in a yoghurt and water base flavoured with mint jelly, lemon juice and curry powder. The recipe is based on a breadfruit and plantain curry recipe from Tanzania. Here, apples and bananas are use as replacements.

Fruity Chicken Curry Recipe

This is a modern African Fusion recipe for a classic stew of chicken, apple and banana in a yoghurt and water base flavoured with mint jelly, lemon juice and curry powder. The recipe is based on a breadfruit and plantain curry recipe from Tanzania. Here, apples and bananas are use as replacements.


Ingredients:
1 tbsp mint jelly
75ml natural yoghurt
1 small cooking apple, peeled, cored and sliced
1 small banana, peeled and sliced
2 tsp lemon juice
1 medium onion, finely chopped
2 garlic cloves, crushed
4 large chicken thighs
15g butter
1 tsp oil
1 tsp granulated sugar
150ml boiling water
1 tbsp Seychelles curry paste



Method:
Whisk together the mint jelly and yoghurt then set set aside. In the meantime, toss the apple and banana slices with the lemon juice in a bowl and set aside. Ensure that all the fruit is coated, as this will help prevent the fruit from turning brown.

Remove the skin from the chicken skin then cut each thigh in half lengthways and remove the bone.

Combine the butter and oil in a a pan and allow the butter to melt before adding the chicken pieces. Fry, turning frequently, until golden brown all over. Remove with a slotted spoon and set aside to keep warm.

Add the onions and garlic to the oil remaining in the pan and sprinkle the sugar over the top. Cook gently until soft and pale golden brown. Now stir the stock and chilli paste into the pan, season to taste and bring the mixture to a boil.

Return the chicken to the pan along with the fruit. Bring back to a boil, reduce to a gentle simmer then cover and simmer for 15 minutes. Take off the heat then whisk in the yoghurt mixture.

Serve immediately on a bed of rice.

Find many more Halloween recipes (and the history of Halloween) on the Celtnet African Recipes page.


This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'F'.

For all the curry recipes on this blog, see the curry history and curry recipes page.