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Fruity Chicken Masala
Irene Muller
Try this fruity chicken masala which plays up the sweetness of apple and banana against the spicy nature of this warming dish.
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Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
Indian
Servings
6
Ingredients
1
kg
chicken
1
red onion
chopped
1
tbsp
ginger
3
tbsp
Cape Malay (mild) curry spice
add more if you need more heat
2
medium-sized apples
chopped
3
bananas
sliced
1
sweet potato or potato
chopped
2
tbsp
white apple cider vinegar
1
tbsp
cornflour
Maizena
1
tbsp
apricot jam
coriander leaves for garnishing
1
tbsp
olive oil
extra virgin
Instructions
Sauté the onions in a drizzle of olive oil together with the ginger.
Just before adding the chicken, add another drizzle of olive oil and Cape Masala spice.
Fry spices for two minutes before adding the chicken.
Sauté the chicken before stirring, giving it a moment to seal.
When it has reached the stage where it is nice and brown, add 1 cup of water before placing the lid on and simmering for 10 minutes on a low heat.
After 10 minutes, take the pot off the heat and shred the chicken meat with two forks.
Return to the heat and now add apples, sweet potato, jam and vinegar and cover.
If the chicken mixture is too dry, add another cup of water so that the vegetables and apples can soften.
Simmer for 5-10 minutes, or until apples and sweet potato are soft.
When the apples and sweet potato are soft, mash with a fork.
The sweet potato will thicken the sauce
Add the cornflour, pre-mixed with 1 cup of water, then the bananas to the chicken and stir, cover and simmer for another 5 to 10 minutes.
Serve with plain boiled rice. Garnish with one or two sprigs of fresh coriander.
Keyword
Chicken, Masala