Fruity Chicken Curry
I don’t know about any other parents, but feeding my child has been quite a different experience to what I imagined before becoming a mother. This fruity chicken curry recipe is my attempt to replicate the first curry dish that was actually a success with Missy. Namely a fruity chicken curry I buy from Waitrose.
It’s not only the fruity curry that’s been a hit. Butter chicken has also proved popular. At last we can sit down together and share a couple of curries as a family. At long last, feeding Missy baby rice, with just a hint of curry added to it, seems to be leading somewhere.
There’s an Annabel Karmel fruity chicken curry recipe, in fact, but I’ve not tried it. Can I quit while I’m ahead and avoid peas, please? Instead I’m sticking with apple, raisins (or sultanas) and pineapple, which have already gone down a storm (thank you, Waitrose). The onion, bay leaf, garlic and curry spices stop this from being overly sweet, though.
You can make this fruity chicken curry with sultanas, or raisins. It doesn’t matter which, I just had raisins in the house. If you don’t have the pineapple or apple, try making it as a fruity chicken curry with mango chutney instead. A good dollop will do – try adding a tablespoon at a time until the flavour is right.
This is the best chicken curry recipe for picky kids. Believe me! Why not find out if it works for your children – or for you? It’s cheaper than buying a Waitrose or M&S fruity chicken curry, and as always it’s a quick and easy recipe to make too.
Fruity chicken curry ingredients
- Rapeseed oil, for frying
- Red onion, 1 diced
- Chicken breasts, 4, cut into chunks
- Coconut cream, 1 small tin (about 160ml)
- Greek natural yoghurt, 1 small pot (about 200ml)
- Tomato puree, 1 tbsp
- Garlic paste, 1 tsp
- Ginger paste, 1 tsp
- Apple, 1, peeled and chopped
- Pineapple pieces, 1/2 tin (about 70g drained weight)
- Raisins or sultanas, 20g
- Mild curry powder, 1 tbsp (or to taste)
- Turmeric, 1 tsp
- Mixed spice, 1/2 tsp
- Bay leaf, 1 (fresh or dried)
Equipment
How to make fruity curry with chicken
- Heat a little oil in a saucepan, then add the diced onion and chunks of chicken. Fry, stirring, until they begin to caramelise a little.
- Add the coconut cream, the yoghurt, the tomato, garlic and ginger pastes, the fruit, the spices and the bay leaf. Stir well, then simmer gently for around 20 to 30 minutes, or until the chicken is cooked through.
Serve this fruity curry recipe with basmati rice or naan bread, or both.
Related recipes:
- Butter chicken
- Chicken jalfrezi in a slow cooker
- Chicken and lentil dhansak
- Fakeaway chicken tikka masala
- Creamy chicken curry in a slow cooker
- Chicken and spinach curry
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