Sunday Roast – Chicken Fruit Curry

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Tonight was ALL my Heart’s cooking – Delicious Chicken Fruit Curry

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Boneless chicken breast pieces were browned in a skillet as a chopped onion was lightly browned in the Dutch oven. The chicken was added to the onions then slices of Granny Smith apples and raisins were added.

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Next a splash of Sherry, hot mango chutney and a can of coconut milk

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HOT Curry Paste was added

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Then slices of bananas (not too soft, so that they would not turn to mush during the simmering time) were gently stirred in

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Once everything was thoroughly coated, the mixture was left to simmer at a low temperature for approximately 30 minutes.

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In the meantime, dessert was started – Pillsbury croissant sheets were covered in almond paste and then fresh raspberries and baked in a moderate oven for about 20 minutes

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Right before serving the curry, some store-bought Naan was sprinkled with just a little water and heated in the oven for 2-3 minutes at 400-degrees.

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The Curry was served on short grain rice and was perfect… a great combination of HOT and Sweet.

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The Raspberry dessert topped with whipped cream

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