Chicken And Vegetable Curry Recipe
The best chicken and vegetable curry recipe, with bananas on the side, apples, carrots, garlic, celery, onion, and tomato, you will have a fully packed fruit and veggie meal in one.
Ingredients
- 1 medium sized chicken cut into about 8 pieces or use 4 chicken breasts cut up into pieces.
- 2 small carrots
- 1 clove of garlic chopped
- 1 apple diced
- 2 medium sized onions diced
- 2 sticks of celery diced
- 2 oz butter
- 1 tablespoon flour
- 1 –2 tablespoon curry powder
- Salt and pepper
- 3 tomatoes quartered
- 4 oz thick cream
- A little desiccated coconut
- Mango chutney
- 2 bananas
Instructions
- Peel the carrots and dice along with the apple and celery.
- Chop the garlic.
- Heat the butter in a large heavy bottom pan (big enough to hold the whole chicken pieces and vegetables) and brown the chicken pieces for a few minutes on all sides.
- Add the diced vegetables, the apple and a little salt and pepper.
- Add the flour and the curry powder and mix this in well.
- Add 10 ounces of hot water, stir gently.
- Add the tomato quarters and bring to a high heat for about 1 minute then reduce to a simmer.
- Simmer for about 1–1¼ hours. Keep an eye on it and stir the sauce occasionally to prevent it sticking.
- When cooked, take the chicken out of the pan and place on a warm plate or dish. Skim off any fat from the sauce.
- Stir in the cream and simmer for 1 minute.
- To serve, arrange the chicken on a serving dish with the sauce over it and serve with your favorite rice. One of the best rice dishes to have with this recipe is Rice Pilaf.
- Serve the rice separately and accompany with little bowls of desiccated coconut , mango chutney and bananas and for that French touch, a blob of crême fraiche.
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