Friday, August 7, 2009

Peach and Mango Chicken Curry

A super tasty alternative to Apricot Chicken.


1 kilo chicken drumsticks or chicken pieces on bone (approx. 8 drumsticks)
1-2 onions, sliced finely
1 x 800g can peaches in mango syrup
1½ tablespoon curry powder
1 teaspoon Moroccan spice
1 pinch salt
1 teaspoon coconut essence
2 cubes chicken stock
1 tablespoon corn flour
¼ cup water

  1. Preheat oven to 150C
  2. Using a pan that can be placed in the oven...
  3. Fry up the chicken drumsticks with some oil until they are browned all over, then set aside on a plate lined with paper towels.
  4. Fry onions until soft and transparent. Add the curry powder, Moroccan spice and stock cubes and cook for 1 minute to release flavour. Return chicken drumsticks back into the pan.
  5. Add in the whole tin of peaches in mango syrup (including the mango syrup) and stir to mix.
  6. Add a pinch of salt and the coconut essence.
  7. Put lid on pan and place in oven to casserole for 1 hour.
  8. After 1 hour, mix the water and corn flour together in a cup, remove casserole from oven and stir in water and flour mixture to thicken the sauce.
  9. Serve with steamed veggies and rice.
Notes and Tips

Adjust the amount of curry powder to your personal taste.
Adjust the amount of thickening needed to suit dish.
Remove the skin from the drumsticks if you would like a healthier version.

No comments:

Post a Comment

Blog Widget by LinkWithin