Sunday Roast – Chicken Fruit Curry


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


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.


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


HOT Curry Paste was added


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


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


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


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.


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


The Raspberry dessert topped with whipped cream

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