Nanas Fruity Chicken Curry Recipes

FRUITY CHICKEN CURRY

Steps:

• Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
• Add the chicken and mix. Leave to marinate for 20 minutes.
• Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
• Add the cloves and peppercorns and colour for 30 seconds.
• Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
• Add the apricots, cover and cook for a further 15 minutes.
• Serve with pilau rice and chutneys.

NANA'S EGG CURRY AND RICE

Steps:

• Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
• Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.
• Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.
• Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.
• Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.
• Preheat oven to 350 degrees F.
• Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains turn white. Add water, salt and spices and stir. When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color.

NANA'S FRUITY CHICKEN CURRY

Steps:

• In a large frying pan, fry the chicken breast until browned or, if you prefer you can just drop the raw chicken into the curry later.
• Add the onion, apple and banana to a medium sized casserole dish and fry until the onion has softened. (About 10 minutes)
• Add the curry paste and curry powder and stir into to the mixture.
• Add the chicken stock followed by the chicken.
• Simmer on a low heat for 30 minutes, stirring occasionally with the lid off. The liquid should reduce down.
• Add the coconut milk, raisins, nuts and chick peas (If using) and continue to cook for another 10 minutes.
• Serve with steamed/boiled white rice.

FRUITED CHICKEN CURRY

Steps:

• In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.

FRUITY CURRY CHICKEN SALAD

Steps:

• In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

CHICKEN CURRY NAAN BOWLS RECIPE BY TASTY

Steps:

• In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
• In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
• Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
• In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
• To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
• Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
• Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
• Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
• Stir in the tomato paste and cook until aromatic, about 3 minutes.
• Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
• Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
• Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
• Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
• Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
• Brush the naan bowls with warm melted butter.
• Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
• Enjoy!

FRUITY CURRY CHICKEN SALAD

Steps:

• In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!