Indian Chicken Curry with Fruits
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g chicken breast, rouhly diced
- 80 grams flour
- 4 large onions, chopped
- 4 clove (s) garlic, chopped
- 3 apples, diced
- 1 can pineapple, cut into pieces
- 120 g raisins
- 1 tablespoon honey
- 300 ml chicken broth
- 2 tablespoon Worcestershire sauce
- 3 teaspoons curry powder
- 150 g sour cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Turn the diced chicken in flour and then fry in oil all around until golden. It is not important that the meat is through, it just depends on the color (by turning it in the flour beforehand, it remains wonderfully tender). Then take the meat out of the pan and set aside.
- Briefly sauté the onions, garlic, apples, pineapple and raisins in the frying fat. Stir in honey, Worcester sauce, chicken broth and curry, season with salt and pepper.
- Put the meat in a saucepan (a cast iron roaster with a lid is best) and pour the fruit mixture over it. Now cover the pot and stew everything in the oven (180 ° C, top-bottom heat) for about two hours. Stir in the sour cream and cook for another 15 minutes.
- Serve garnished with rice and orange slices.
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