Riz Cashmir

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


  1. 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.
  2. 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.
  3. 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!