Creamy Chicken Curry with Fruit and Nuts

Curry Bible, p. 105

1 pound chicken thigh fillets, cut into ½-inch cubes

1/3 pound butter

9 ounces very ripe tomatoes, deseeded and chopped

 1 tablespoon tomato paste

¼ teaspoon fenugreek seeds, crushed

½ teaspoon hot ground chili

4 tablespoons thick cream

2-3 teaspoons fresh lemon juice

Sugar

Salt and black pepper

1-2 tablespoons chopped fresh cilantro

2 hardboiled eggs, cut into wedges

1 tablespoon blanched almonds, toasted

½-3/4 cup diced fresh fruit (e.g. mango, pineapple, banana, pear, apple)

Saute the chicken in the butter until cooked through and lightly colored (about 6 minutes). 

I used about half a pound more chicken than the recipe called for, and I'm ok with that.

Remove with a slotted spoon and keep warm.

Add tomatoes and tomato paste to the pan, and cook for 5 minutes over moderately high heat, until pulpy. Puree in a food processor (or pass through a sieve) and return to the pan. 

Really once it all boiled down it was quite smooth and there was no need for the food processor.

Add spices and cream, and season to taste with lemon juice, sugar, salt and pepper.

Return chicken to the pan, add the cilantro, egg wedges, almonds and fruit, and gently warm through before serving. 

What a fun addition to a curry!

I used bananas for the fruit. It was a solid decision.

My Rating: 5/5 "This stuff is goood. There's a beautiful variety of flavors and textures that all come together seamlessly. It might be a good curry to try if you're just starting to have curry adventures and want to bank on a pleasant one."