Sweet Chicken Curry

Early curry mixture
Finished curry

There is no one recipe for curry. The fragrant and salty-sweet taste of this one indicates it's probably from Indian diaspora rather than India itself. I found a very similar recipe being served years later at a festival in Miami by a group of Hindus that brought it from Guyana in South America.

This recipe can be complemented perhaps with some fresh tropical fruit in cream, and sweetened saffron rice (below), with mango chutney or other Indian chutney. Eat with an IPA beer, but follow after with coffee or tea. Adapted from a recipe by my Gator friend Linda Tournade. 

  • 1.5 lbs. boneless chicken breasts
  • 2 tbsp. olive oil
  • 2 cloves garlic, trimmed & pressed
  • 2-3 cubes bouillon
  • 2 or 3 over-ripe bananas
  • 1 apple, peeled and diced (granny apple is OK)
  • 1 can Bartlett pears in nectar, mushed, or 2 fresh pears, diced
  • 2 tbsp. good-quality yellow curry powder
  • paprika, red pepper
  • black pepper to taste
  • 1/2 cup raisins
  • 1/4 cup whole almonds
  • 1/2 pint heavy cream (or 1 cup plain, non-dietetic yogurt)
  • 2 pinches Garam Masala powder

Put the bouillon cubes in 1 cup of water in a 4-quart pot and bring to a boil. Dice all the fruit and add it to the boiling broth. Stir in all the curry powder. Reduce heat and put the lid on and let it simmer for about 20 minutes while preparing the other ingredients.

Sautee the onions and garlic in a skillet with some oil, add black pepper and put it into the main pot. Cut the chicken into strips and sauté in skillet. Add paprika, red pepper, garam masala, almonds and raisins. When chicken appears cooked outside but not cooked all through, add contents of skillet to the main pot. Cover main pot, reduce heat and simmer about 30 minutes longer. Add the cream (or yogurt) prior to serving. Don't overcook. 

Note - this gets better and better after days in the refrigerator, so make plenty of extra for leftovers.