This curry is Charlotte’s recipe, made using various fruits in the sauce – but not as sweet as you might think! It is a very different take on most of the curries we’ve ever seen before – but just as delicious! Made for our curry night in March, where we served 3 types of curry, the Riz Cashmir is the yellow one in the centre you can see above.
- Olive oil
- 200g pineapple
- 500g red/yellow bell peppers
- 2.5 apples
- 100ml coconut milk
- Salt/pepper to taste
- 200g chicken (we used breast)
- 1 tbsp curry powder
- Slice your peppers into strips, cut your pineapple and apples into square(ish) chunks, and slice your bananas into circles. Cut your chicken into bite-size pieces.
- Cook your chicken on a medium heat, mixing with salt, pepper and curry powder. Once no longer pink inside, place in a separate bowl and leave to one side.
- In the same saucepan (no need to wash!) add in all the vegetables/fruit except the bananas and a little water. Cover with a lid and let simmer until they’ve gone soft (roughly 15 minutes)
4. Add your bananas and a little more curry powder, followed by the coconut milk.
5. Turn off the heat, and blend the vegetables in the pot. Taste and add more salt/pepper/curry powder as you’d like.
6. Return the chicken to the pan and heat again until warm, and serve with a couple of almonds on top!