Chicken Curry

chickencurryNot exactly a original Indian recipe, yet you won’t be able to put the fork down. Sweet and spicy with fresh fruit and a creamy sauce.

Ingredients

2 lb Chicken breast, skinless
3 tbsp Butter
2 tbsp Olive Oil
2 cups Vegetable Stock
2 Apples
3 tsp Curry Powder
1 tbsp Starch
4 tbsp Condensed Milk
1 tsp Honey
4 tbsp Heavy Cream
2 tbsp Rasins
2 tbsp Almonds, sliced
1 Banana 

Preparation

  • Slice the chicken into 1″ strips.
  • Heat the oil and butter in a large saute pan under high heat and saute the chicken until golden.
  • Set to medium heat, add and saute the onion until glassy, but not browned.
  • Add the vegetable stock and simmer covered on low for 30 mins.
  • Peel and dice the apples and add the apples and the curry to the pan.
  • Cover and simmer for another 10 mins.
  • Blend the condensed milk with the starch and bind the sauce in the pan. Add the honey and season to taste with salt and pepper.
  • Add the the cream and rasins.
  • Roast the almonds and add to the pan.
  • Peel and slice the banana and add just before serving.
  • Serve with rice.

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