Sweet Chicken Curry Recipe #2639
This is an adaptation of my mother's curry recipe. It produces a delightfully mild (depending on your curry mix) and sweet stew. This mixture makes enough mild, sweet curry to feed six unashamedfly hungry people, and freezes well.To lose the syrupy/sweet aspect, use plain coconut cream instead of the colada mix. If you can't find coconut milk, use some plain yogurt and brown sugar or honey instead.
by Denise2
35 min | 10 min prep
SERVES 48
- 3 tablespoons olive oil
- 3-4 medium onions, quartered
- 2-3 cloves garlic, sliced
- 3-7 tablespoons curry powder
- hot chili pepper (optional)
- 1/2 cup chicken stock
- 2-4 tablespoons bisto or other thickener
- 1 can coconut cream pina colada mix
- 1 can low-fat coconut milk
- 5-6 lbs chicken, cubed (skinless thighs are excellent, as are breasts) or lamb or beef or pork, cubed or vegetables or potatoes, cubed
- In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned). Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade).
- Mix your stock and thickener in a cup.
- Add stock mixture, coconut milk and cream to the chicken.
- If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now.
- Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours.
- Serve with rice, thick pita bread, salad and your fave condiments.
- Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.
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5 stars