Apple & Date Chicken Curry

This is a lovely dish with vibrant colours and a great combination of sweet and savoury.  You can either make this the traditional way – cooking on the stove, or as I did, in the crockpot / slow cooker; this latter method allows me to throw it together and get on with the appetizer and dessert, then take a break from the kitchen and get to work on my next novel.  The side dish of rice is made just before serving, and the whole meal will be hot and ready by the time the guests arrive.

As a complete menu idea, I served this dish with the following:  As the appetizer, Salted Stuffed Dates with Feta Cheese; as the side dish, smoked (or normal) Basmati rice; for dessert, the Apple Tiramisu.  The latter is a “multi-culti” jump; if you prefer to stay Middle Eastern / Indian, you could perhaps serve it with the Moroccan Pineapple and Banana Pudding or the East African Sweet Potato Pudding, though I tried to stay with the date and apple theme of the meal, so it worked very well together!

Apple & Date Chicken CurryApple & Date Chicken Curry

800g Chicken Meat, diced

3 Apples, peeled, cored & diced

Lemon Juice, to taste

~100 gr. white raisins

~ 200g Dates, pitted & halved

1 bundle Spring Onions, finely chopped

A dash of Garlic Oil

Curry Sauce:

In a bowl, mix together:

½ tsp. Cumin

½ tsp. Turmeric

½ tsp. Paprika

½ tsp. Salt

½ tsp. Ground Pepper

½ tsp. Ground Coriander

¼ tsp. Ground Mace

½ tsp. Ginger, finely diced

2 Cloves Garlic, smashed & finely diced

1 Tbs. Curry Powder

1 can Coconut Milk

1-2 C. Chicken Broth

Stove-Top Method:

Sauté onion, ginger, garlic & spices together.  Add meat, cook until no longer pink; add in apples, cook til almost soft, then throw in the dates.  Pour in the liquids and simmer until warm through. Spice t.t.

Crockpot Method:

Stir all ingredients together thoroughly to combine; make sure that the meat is covered by the liquid (pressed down into the coconut milk & broth).  Cook on Low for 4-6 hours.

Serve with Basmati rice.

Serves 4-6

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