SWEET AND SPICY CURRIED CHICKEN

Sweet and Spicy Curried Chicken image

Provided by Jacques Pepin

Time 1h

Yield 6 servings

Number Of Ingredients 16

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Ingredients

1 tablespoon unsalted butter
1 tablespoon vegetable oil
6 large chicken legs (about 4 pounds total), skin removed and legs split to separate the drumstick from the thigh
3/4 pound onions, peeled and diced (2 1/2 cups)
1 tablespoon flour
2 tablespoons curry powder
1 teaspoon cumin powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons salt
1 cup water
5 cloves garlic, peeled, crushed and coarsely chopped (1 tablespoon)
1 unpeeled Granny Smith apple (about 1/2 pound), unpeeled and cut in half, seeded, and cut into 1-inch dice (about 1 1/2 cups)
1 banana (about 1/2 pound), peeled and cut into 1/2-inch slices
1 large tomato, cut into 1-inch cubes (1 cup)
2 tablespoons shredded fresh mint or 1 teaspoon dried mint

Steps:

Heat butter and oil in a large skillet. When hot, add chicken and saute (in a couple of batches, if necessary, to avoid crowding) over medium to high heat for a total of 6 to 7 minutes, until brown on all sides. Transfer chicken to a large casserole or Dutch oven and discard all but 2 to 3 tablespoons of the accumulated fat in the skillet.
To the hot fat in the skillet add onions and saute for 2 to 3 minutes over medium heat, stirring, then add flour, curry powder, cumin powder, cayenne pepper, black pepper, salt and garlica and mix well with the onions. Add the water, stir, bring to a boil and pour mixture over chicken.
Add apple, banana and tomato, bring to a boil, cover, reduce heat and simmer gently for about 25 to 30 minutes. Sprinkle mint on top and serve immediately with brown rice and onion pilaf.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 33 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 9 grams, Sodium 916 milligrams, Sugar 10 grams, TransFat 0 grams

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Shahd Altaf

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I'm a bit of a spice wimp, so I was hesitant to try this recipe. But I'm so glad I did! The curry was surprisingly mild, and the sweetness of the pineapple really balanced out the heat.

Cody Griggs

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This is my go-to recipe for chicken curry. It's always a crowd-pleaser.

Sora Takemi

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I love how versatile this recipe is. I've made it with different types of chicken and vegetables, and it's always turned out great.

Matt Miller

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This recipe is easy to follow and the end result is a delicious and impressive dish.

Eniola Gold

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The chicken was very tender and juicy. The sauce was flavorful and had the perfect amount of heat.

Alexis Lancaster

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I'm not a huge fan of curry, but I thought I'd give this recipe a try since it had such good reviews. I'm so glad I did! It was absolutely delicious. I'll definitely be making it again.