Chicken and Fruit Curry On The Run Recipe

Ingredients :

2

3 tablespoons

2

1/4 cup

2 cups

1

2 tablespoons

3

2.5 to 3 cups

medium onions

vegetable oil

cloves garlic

curry paste (preferably a medium heat paste)

water

chicken stock cube

tomato paste

medium nectarines or peaches, perfectly ripe

cooked chicken (from 1 medium rotisserie chicken)

1. Chop the onions.

2. In a large saucepan, heat the vegetable oil over medium heat and add the onions.

3. Pass the garlic through a garlic press directly into the pan.

4. Sauté for 3-4 minutes, until the onion is softened.

5. Stir in the curry paste and cook for 2 minutes, stirring so it doesn't stick (this step brings out the flavor of the spices).

6. Pour in the water, and add the stock cube and tomato paste.

7. Bring to a boil, lower the heat, and simmer the sauce for about 10 minutes, until it starts to thicken.

8. While the sauce is boiling, cut the nectarines or peaches into slices and discard the pits (it's also a good time to strip the meat off the chicken, if you haven't done so already).

9. Add the chicken and fruit to the curry sauce, reduce the heat, and simmer very gently for 7-8 minutes, to heat through and combine the flavors.

10. Serve over hot white rice.

Serves 4-6

Though curries starting with raw meat have a much more intense flavor, the addition of fruit makes this milder, with more that a hint of sweet and sour in the balance between the fruit and the lemon juice. It only takes about 10 minutes of cooking time to make a curry sauce before you add the chicken meat, stripped off a rotisserie chicken, and the sliced fruit.

Make sure to start cooking the rice before you put on the curry so everything will be ready at once. A spicy fruit chutney or Indian lime pickle is a good accompaniment.

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