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Fruity chicken curry

Recipe from: 16 September 2010

Ingredients 16
Servings 6 - 8
Time 20 mins


  • 6
    whole chicken breasts with skin and bones
  • 30
    sunflower oil
  • 15 - 30
    curry powder
  • 1
    large onion, coarsely chopped
  • 2
    large Granny Smith apples, cored and coarsely cubed
  • 15
    finely chopped ginger
  • 30
    sweet chilli sauce
  • 2 - 4
    finely chopped cloves of garlic
  • 2
    packets mild Durban curry cook-in sauce powder
  • 700
    clear apple juice
  • Salt and freshly ground black pepper
  • Juice and zest of a lemon
  • Coriander leaves, coarsely chopped
  • Poppadoms to serve
  • Fragrant rice to serve
  • Fresh sambals to serve


35 mins
With a meat cleaver or a large sharp knife, chop the breasts in three pieces each, right through the bone.
Cover and set aside.
Heat the oil in a saucepan and add the curry powder.
Fry briefly then add the onion and apple.
Sauté until translucent then add the ginger, chilli sauce and garlic and stir.
Mix the cook-in sauce powder with the juice or water and add to the saucepan.
Bring to a boil, reduce heat and allow to simmer for 10 minutes, or just until the apple is cooked, but not mushy.
Meanwhile, lightly grill the chicken in a very hot pan until lightly browned.
Do not overcook: it will become hard and dry.
Add chicken to the simmering sauce, cover again and cook for about 6 minutes or so, until the chicken is just cooked right through.
Don’t overcook the chicken: it will become tasteless and stringy.
Taste, adjust seasoning and stir in lemon juice.
Garnish with lemon zest and coriander leaves.
Serve with some crisp poppadoms, fragrant rice and some fresh sambals.

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Read more on: poultry  |  shallow-fry

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