I absolutely love this curry. We are from the North East of England (Geordies) and up there most curry houses serve a Malayan Curry which is similar to a Korma but has banana and pineapple in it. I have never seen it "down south" the closest is maybe a Kashmiri. This is a close relative, but without all the sugar and dairy you find in a Take Away. It is mild and naturally sweet so great for children.
Fruity Chicken Curry
Serves 4 adults
- 4 Chicken breasts chopped into pieces (or 4 handfuls of left over roast chicken)
- 1 large onion (chopped)
- 1 cup of chopped butter nut squash
- 1 cup of chopped carrot
- 1/4 cup raisins
- 1/4 cup chopped pineapple
- 1/4 cup dessicated coconut (you could grind this in a food processor first to make it have a finer texture)
- 2 small or 1 large banana
- 1 - 2 cans of coconut milk (depending on how much sauce you want)
- 2 tbsp mild curry powder (more or less depending on how spicy you like it)
- 1 cup of chicken stock
- Coconut oil for frying
Add the chopped chicken, onion, carrot and butternut to a large pan along with a generous spoonful of coconut oil and fry until the onions start to turn golden. Add the curry powder and fry for an additional few minutes. Add the chicken stock and allow the vegetables to simmer for a further 5 - 10 minutes until the stock has reduced and the vegetables are soft Add the fruit, desicated coconut and coconut milk (add one can and see if you need a second), bring to the boil then simmer gently until the banana begins to desintegrate into the mixture.
Serve either on a bed of cauliflower rice or with extra vegetables - I like green beans and broccoli. This freezes very well. Add extra coconut milk to make it into a soup.