Tag Archives: sultanas

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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Fruity, Nutty Apple Cake

I told you it would be fruity.  You weren’t expecting more stuff about bras and pants were you?  Shame on you.

This delicious cake is very filling and you can use a variety of fruit.  The cake pictured was made with apples, sultanas and raisins, but I have also made it with  a mixture of other dried fruit such as apricots, blueberries, prunes, dates and cranberries.  You could also vary the nuts, walnuts, pecans, almonds – be wild and free.

Serve it on its own or with a dollop of cream, crème fraiche or marscapone for a serious teatime treat.  Just remember: it’s full of fruit so it must be health food.

FRUITY, NUTTY APPLE CAKE

Utensils:
1 x medium bowl
1 x large mixing bowl
1 x 8” / 20cm cake tin – ideally loose bottomed (who isn’t?)
1 x medium saucepan
1 x grater

Ingredients:
3oz / 90g mixed dried fruit – chopped if necessary
2oz / 60g butter
5oz / 150g white sugar
2oz / 60g dark brown sugar
1 apple – peeled, cored and chopped
1 tablespoon grated orange rind
1 teaspoon vanilla extract
3 eggs
5oz / 150g plain (all purpose) flour
¼ tsp baking powder
½ teaspoon bicarbonate of soda
½ teaspoon cinnamon
4oz / 120g pecan nuts – chopped

Method:
Preheat the oven to 180 / 350 / 4
Grease and flour the cake tin
Put the dried fruit in a bowl and pour in some boiling water until the fruit is just covered
Leave it to soak for about 5 minutes then drain off any water
Melt the butter in the saucepan and stir in the white and brown sugar
Cook on a low heat for about a minute, stirring
Remove from the heat
Add the apple, orange rind and vanilla
Beat in the eggs
Sift in the flour, baking powder, bicarb and cinnamon
Stir in the soaked fruit and nuts
Stir in the apple, orange rind and vanilla and mix everything together well
Put the mixture into the cake tin and bake for approximately 50 minutes
If the top starts to brown too soon, cover the tin with a bit of tin foil and return to the oven
Leave to cool on a wire rack and serve warm or cold

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Coronation Chicken – recipe for a Queen

Let’s learn how to make a dish that was originally created in 1953 to celebrate the coronation of Elizabeth II. Gawd bless ‘er. I love Coronation Chicken because it’s so versatile; with a salad, in jacket potatoes, in a nice granary roll, with a cold rice salad.  And don’t forget it’s a great use for leftover chicken – you can just make the sauce as the cooked chicken will already have absorbed flavour from the roasting. 

Don’t be put off by the long list of ingredients and instructions, it really is easy and relatively quick.  Now, this recipe has no sultanas in it, although I rather like them – the decision is yours.  If you are a sultana kind of chap, whack in a small handful with the purees.  Remarkably, it mostly uses storecupboard ingredients.

CORONATION CHICKEN – serves 6-8

Utensils:
1 x large casserole dish
1 x medium saucepan
1 x large sieve
1 x whisk
1 x measuring jug
1 x colander or slotted spoon
1 chopping board and sharp knife
1 x large bowl

Ingredients:
6 large chicken breasts
2 slices of lemon
1 onion – roughly chopped
1 carrot – roughly chopped
1 bouquet garni

Sauce
1 tablespoon butter
1 splash olive oil
½ onion – finely chopped
1 tablespoon curry paste
1 tablespoon tomato puree
4floz / 125ml red wine
1 bay leaf
2 tablespoons apricot jam
½ pint / 300ml mayonnaise
3 floz / 90g whipped cream

Method:
Put the chicken in the casserole dish, add the lemons, onion, carrot & bouquet garni
Add sufficient water to just cover the chicken
Bring to the boil, turn the heat right down and cook very gently until the breasts are cooked right through
Leave to cool in the liquid, preferably overnight if you have time.  If not, just whip the breasts out (chicken, not your own) and leave them to cool on a plate
Chop the chicken into bite-sized pieces
To make the sauce:
Heat the butter and oil in the saucepan
Cook the onion until soft
Add the curry paste, tomato puree, wine, bay leaf (?sultanas?)
Cook gently for about 10 minutes
Stir in the jam, strain and leave to cool
Put the mayonnaise into the bowl and beat the sauce into the mayonnaise
Fold in the whipped cream
Stir in the chopped chicken
Serve any way you like or just eat it straight out of the bowl with a great big spoon, growling if anyone comes near you.

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Filed under Food, History, Recipes, Storecupboard