Sweet Chicken Curry
Prep Time: 10 min
Cook Time: 1 hr
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.
3 lb (1.4 kg) chicken thighs
2 tbsp (30 mL) olive oil
1 clove garlic, minced
1 onion, large, diced
1 1/2 tbsp (25 mL) curry powder, mild, medium, or hot
28 fl oz (830 mL) canned diced tomatoes
2 tbsp (30 mL) tomato paste
1/2 cup (125 mL) sultana raisins
2 apples, peeled, cored, and diced
2 tbsp (30 mL) lime juice
1 bay leaves
2 tbsp (30 mL) cilantro, fresh, minced
1/4 cup (60 mL) unsweetened coconut, grated
1/2 cup (125 mL) almonds, sliced, toasted
1 mango, peeled, diced
1 lime, cut into wedges
1 cup (250 mL) brown basmati rice
1 Preheat oven to 350°F (175°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.