Fruity Chicken Curry.

It is amazing what you can come up with if you are in a hurry and you have a reasonably stocked kitchen. I imagine that someone has thought of this one before, and it probably has an impressive-sounding Hindi name, but I have been unable to find one quite like this, so I shall take the credit. As always, the amount of cayenne pepper that you use is up to you, but too much will simply overwhelm the lovely fruity tastes.



1 ½ kg chicken meat, boned and diced.

1 tblsp ground cumin.

1 tblsp turmeric.

2 tsp ground fenugreek.

1 tsp nutmeg.

1 tsp ground ginger.

¼ tsp cayenne pepper.

Salt to taste.

¼ cup olive oil.

4 large onions, peeled and diced.

2 tblsp pomegranate molasses.

1 425g can mango pieces, drained.

1 cup golden sultanas.

4 tblsp plain flour.

Water to cover.

Coriander greens.



Prepare the meat and set aside. Mix the spices and the salt together in a small bowl and set aside. Place a large pan on a hot flame and add the oil. Stir fry the onion until beginning to brown then add the spice mixture. Stir fry for 2-3 minutes then add the molasses, the mango pieces, the sultanas and the flour. Stir through until well mixed and add the meat.

Stir well until the meat is covered with the spice mix. Add sufficient water to just cover and bring to the boil, then reduce heat to a simmer. Cover and cook gently for one hour, stirring from time to time. Remove from the heat and set aside in a cool place for four hours. Gently reheat and serve garnished with chopped coriander greens.

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