This curry is made with chicken, fruit (bananas, apple, raisins) coconut milk and chick peas. You can really use anything (tomatoes, sweet potatoes, potatoes, cauliflower…etc). I always make this large a batch for company and the whole family loves leftovers.
Ingredients
- 3 tbsps vegetable oil
- 3 or 4 medium size onions (chopped)
- 2-3 tbps chopped garlic
- 1/3 cup fresh ginger cut into tiny matchsticks
- 6 or 7 skinless, boneless chicken breasts cut into bite size pieces
- 1/2 jar of patak’s madras curry paste (found in any grocery store)
- 3/4 cup of water
- 1/4 cup peanut butter (I use the just peanuts kind and sometimes use the oil on top to cook in instead of the vegetable oil as noted for the 1st ingredient)
- 3 ripe chopped bananas
- 3 peeled and chopped apples
- 1 cup of raisins
- 2 knorr chicken bouillon cubes
- 2 or 3 cans of lite coconut milk
- 3 cans of chick peas
- Optional garnish: chopped fresh cilantro, peanuts, chopped bananas
Directions
- In a large heavy pot, saute onions, garlic, ginger in cooking vegetable or peanut oil.
- Add chicken pieces and cook partially
- Add curry paste and stir in. Cook approximately 5 minutes stirring regularly.
- Stir in water
- Add peanut butter, bananas, apples, raisins stirring as you add them in.
- Add bouillon cubes and coconut milk. (If you like lots of sauce add more water or coconut milk.)
- Add chick peas
- You can refrigerate overnight here if you want the curry to marinate in the sauce
- Cover and cook on low heat (225F) in your oven for a 2-3 hours depending if you refrigerated or not.
- Stir occasionally.
- Serve with fresh cilantro, chopped bananas and chopped peanuts for garnishon top of basmati rice with nan bread.
