Tag Archives: banana

Chicken and Fruit Curry

The last in my trilogy of fruity recipes – it’s amazing what can be triggered by a special offer on mangoes.

I love curries as long as they’re not too spicy and I remember a friend of mine used to make a delicious one using fruit but we have lost touch and I was unable to ask her for the recipe.  So I made it up and, though I say it myself, it was a triumph.  If you don’t like coconut milk, you could use cream but the coconut isn’t overwhelming, it just gives a lovely, background taste.  This makes four very generous portions.

CHICKEN AND FRUIT CURRY

Utensils:
1 medium pan or frying pan
1 x medium pan with a lid
1 x large pan for the rice

Ingredients:
4oz / 120g butter
a little oil to stop the butter browning
3 x chicken breasts – chopped
2 x great dollops of mild curry paste (I used Patak’s and it was perfect)
1 large onion – chopped
1 x medium or 2 small apples – peeled, cored and chopped into chunks
1 x mango – peeled and chopped into chunks
1 large or 2 small bananas – peeled and thickly sliced
1 handful of sultanas
½ pint / 300ml coconut milk

Method:
Melt 2ox / 60g of the butter in the medium pan or frying pan and add a little oil
Cook the chopped chicken until it is nicely browned
Add the curry paste, cook for about 1 minute then set aside
Melt the remaining 2oz / 60g butter in a pan
Add the onion and cook until soft
Add the remaining fruit and cook over a medium heat for about 5 minutes
Stir in the coconut milk, bring to the boil and cook, stirring, for about 1 minute
Turn down the heat and add the chicken with the curry paste
Cover the pan and leave to simmer gently
Put the rice on to cook and they should be ready at the same time

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Two lots of cake from one recipe: Banana & Walnut Cake and Banana & Bran Flake Muffins

I have put these two recipes on here at different times and I discovered the other day that, with only a little tweaking, you can make two different cakes from one recipe.  Greengrocers are often left with over-ripe bananas that people don’t want to eat and they will often sell them to you very cheaply and the over-ripe ones are ideal for these recipes.

BANANA & WALNUT CAKE AND BANANA & BRAN FLAKE MUFFINS

Utensils:
2 x large mixing bowls
1 x food mixer
1 x stick blender or masher
2 x cake tins – greased and floured
6 x paper muffin cases

Ingredients:
8oz / 240g butter
8oz / 240g dark brown sugar
2 tablspn honey
4 eggs
2 good sized, very ripe bananas – pureed or well mashed
10oz / 300g wholemeal self-raising flour
1tsp baking powder
ALSO:
4oz / 120g walnuts – chopped
1 good handful of Branf Flakes – the bits left at the bottom of the packet are ideal for this

Method:
Pre-heat the oven to 180 / 350 / 4
Cream the butter and sugar until it is light brown and fluffy
Beat in the honey
Beat in the eggs
Beat in the mashed bananas
Fold in the flour and  baking powder
Divide the mixture in half and put the other half into another mixing bowl
To one half, add the walnuts and mix well
Divide  this mixture between the two tins
Bake for about 30 minutes until the tops are golden and a knife comes out of the cake cleanly.
Turn the cakes out onto a wire rack to cool
When completely cold, spread mock cream onto one of the cakes and sandwich  together.
To the other half, add the Bran Flakes and mix well
Divide the mixture between the paper cases
Bake for about 20 minutes until well risen and nicely browned

MOCK CREAM

Utensils:
1 x medium mixing bowl
1 x hand mixer

Ingredients:
3oz / 90g butter
3oz / 90g icing sugar (approx, you may like a little more – taste it and see)
1 tblspn white flour
1 tblspn milk
1 tsp vanilla essence

Method:
Beat the butter, icing sugar and flour together until they form a thick paste
Add the vanilla
Gradually add the milk until it reaches the consistency you want.
*Remember that buttery fillings thicken up after a few hours

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