British Virgin Islands (Mrs. Scatliffe's on Tortola- anyone familiar with it?). I didn't know what to expect when this plate of bright yellow food was put in front of me, but LOVED it. To this day, I've tried to replicate the recipe but with no luck, and although I've enjoyed every recipe I've tried, what seems to be missing is a sweet-ish flavor. I've wondered if the cook used sweetened coconut milk instead of unsweetened but have been afraid to try because I'm not sure about quantity. Any thoughts? Thanks
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ISO: ISO:Chicken curry recipe with a bit of sweetness to it. The first time I had curry was in the
- Thread starter dianem
- Start date
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hi diane. here's a sweet curried chicken pilaf i concocted. you could...
omit the rice and beer if you wanted and just have the curry.
Curried Chicken Pilaf with Coconut and Mango
1 chicken - cut into serving pieces
olive oil
1/2 onion - chopped
3 cloves garlic - minced
1 carrot - grated
1 coconut
1 mango - peeled, pitted and chopped
juice of 2 limes
1 apple - chopped
2 peaches - chopped
2 tsp curry powder (i used Calfalon's hot ginger curry)
salt to taste
1 bottle beer
1-1/2 cups mixed wild or brown rices
(Lundberg has some good mixes available)
saute chicken in oil. reserve.
saute onion, carrot, garlic and curry powder.
meanwhile blend coconut meat and milk, mango and lime juice until smooth. add beer and bring to boil.
while waiting for liquid to boil, add rice to veggies and heat. pour boiling liquid over veggies and rice, add chicken, chopped fruit and salt. cover, reduce heat to low and cook until rice is done (about 45-60 minutes.)
omit the rice and beer if you wanted and just have the curry.
Curried Chicken Pilaf with Coconut and Mango
1 chicken - cut into serving pieces
olive oil
1/2 onion - chopped
3 cloves garlic - minced
1 carrot - grated
1 coconut
1 mango - peeled, pitted and chopped
juice of 2 limes
1 apple - chopped
2 peaches - chopped
2 tsp curry powder (i used Calfalon's hot ginger curry)
salt to taste
1 bottle beer
1-1/2 cups mixed wild or brown rices
(Lundberg has some good mixes available)
saute chicken in oil. reserve.
saute onion, carrot, garlic and curry powder.
meanwhile blend coconut meat and milk, mango and lime juice until smooth. add beer and bring to boil.
while waiting for liquid to boil, add rice to veggies and heat. pour boiling liquid over veggies and rice, add chicken, chopped fruit and salt. cover, reduce heat to low and cook until rice is done (about 45-60 minutes.)
steve2-in-la
Well-known member
While not strictly a curry, it's sweet, piquant and tast-eee! REC: Cider-Curry Braised Chix Thighs
Don't remember where I origianlly found this, although I think it came from the old swamp at epi. Forgive me if I've lifted it from someone here but this is a fantastic dish, easy to make, redolent of curry, apples and root veggies. It's especially good over steamed Jasmine rice.
CHICKEN THIGHS BRAISED in APPLE CIDER and CURRY
6 CHICKEN DARK MEAT LEG-THIGH SECTIONS, skin on
SALT and PEPPER
2 Tbsp OLIVE OIL
1 large ONION, diced, about 1 cup
3 CARROTS, diced
2 GRANNY SMITH APPLES, peeled, cored,each 1/4 cut into 4 pieces
1 Tbsp CURRY POWDER
1 Tbsp FLOUR
1/2 generous tsp CAYENNE PEPPER
1/4 cup APPLE JACK BRANDY
1/2 cup APPLE CIDER
1/2 cup hot CHICKEN STOCK
Preheat oven to 350° degrees F. Season the chicken thighs with salt and pepper.
Heat a skillet or casserole over medium heat with the olive oil. Add the thighs skin side down and brown well before turning to brown the meat side. When the chicken is well browned remove and set aside.
Add the onion to the casserole and cook over medium heat to a golden brown before adding the carrot. Cook the carrot for 2 to 3 minutes, add the apple slices, and begin to caramelize.
Sprinkle the curry powder over the vegetables and apple then sprinkle on the flour and cayenne in the same way. Stir to combine well and begin to toast the curry-flour combination for 1 minute.
Add the chicken back to the pan and carefully pour in the Apple Jack by removing the pan from the heat for a moment. Let the brandy bubble and begin to evaporate in the hot casserole before returning it to the heat. Add the apple cider and chicken stock, bring quickly to the boil, reduce the heat to a slow simmer, cover the pan with a tight fitting lid and place in the oven for 35 minutes.
When the chicken is fully cooked, remove from the oven, carefully ladle off any grease and serve.
Don't remember where I origianlly found this, although I think it came from the old swamp at epi. Forgive me if I've lifted it from someone here but this is a fantastic dish, easy to make, redolent of curry, apples and root veggies. It's especially good over steamed Jasmine rice.
CHICKEN THIGHS BRAISED in APPLE CIDER and CURRY
6 CHICKEN DARK MEAT LEG-THIGH SECTIONS, skin on
SALT and PEPPER
2 Tbsp OLIVE OIL
1 large ONION, diced, about 1 cup
3 CARROTS, diced
2 GRANNY SMITH APPLES, peeled, cored,each 1/4 cut into 4 pieces
1 Tbsp CURRY POWDER
1 Tbsp FLOUR
1/2 generous tsp CAYENNE PEPPER
1/4 cup APPLE JACK BRANDY
1/2 cup APPLE CIDER
1/2 cup hot CHICKEN STOCK
Preheat oven to 350° degrees F. Season the chicken thighs with salt and pepper.
Heat a skillet or casserole over medium heat with the olive oil. Add the thighs skin side down and brown well before turning to brown the meat side. When the chicken is well browned remove and set aside.
Add the onion to the casserole and cook over medium heat to a golden brown before adding the carrot. Cook the carrot for 2 to 3 minutes, add the apple slices, and begin to caramelize.
Sprinkle the curry powder over the vegetables and apple then sprinkle on the flour and cayenne in the same way. Stir to combine well and begin to toast the curry-flour combination for 1 minute.
Add the chicken back to the pan and carefully pour in the Apple Jack by removing the pan from the heat for a moment. Let the brandy bubble and begin to evaporate in the hot casserole before returning it to the heat. Add the apple cider and chicken stock, bring quickly to the boil, reduce the heat to a slow simmer, cover the pan with a tight fitting lid and place in the oven for 35 minutes.
When the chicken is fully cooked, remove from the oven, carefully ladle off any grease and serve.
steve2-in-la
Well-known member
Actually DID mean "swamp" but I'll bow to your high-road.
michael-in-phoenix
Well-known member
Be very afraid. I'm trying not to take it personally.
Hi Diane and Rick, I made it last night...
and I must confess that I didn't notice that you used real coconut until I was in the middle of the recipe. I had a can of coconut milk and used that. And also white wine instead of beer (had the wine handy). While we were eating it, I thought to myself "Wow, this is good, those apples really add a lot of sweetness to the rice!". (They disintegrate into the rice, and you really can't see them.) I also couldn't taste any curry, so will add more next time.
It wasn't until I dug the can out of the bin that I realized that I had used the sweetened coconut milk (not recommended), and would use the unsweetened kind next time. Or just use flaked coconut in a bag. I, myself, wouldn't go through the trouble of draining and cracking open a whole coconut when all you really want is the flavor.
Anyway, Rick, it was really good! I didn't have mangoes either, so I used pineapple, which also gave it some sweetness. It was screaming out for something "green" so keeping with the tropical theme ;o), I cut up a kiwi fruit and topped off the plate with some slices. Grapes would'a worked nicely too.
All and all, it was a great meal that I will make again!! Thanks for posting it.
and I must confess that I didn't notice that you used real coconut until I was in the middle of the recipe. I had a can of coconut milk and used that. And also white wine instead of beer (had the wine handy). While we were eating it, I thought to myself "Wow, this is good, those apples really add a lot of sweetness to the rice!". (They disintegrate into the rice, and you really can't see them.) I also couldn't taste any curry, so will add more next time.
It wasn't until I dug the can out of the bin that I realized that I had used the sweetened coconut milk (not recommended), and would use the unsweetened kind next time. Or just use flaked coconut in a bag. I, myself, wouldn't go through the trouble of draining and cracking open a whole coconut when all you really want is the flavor.
Anyway, Rick, it was really good! I didn't have mangoes either, so I used pineapple, which also gave it some sweetness. It was screaming out for something "green" so keeping with the tropical theme ;o), I cut up a kiwi fruit and topped off the plate with some slices. Grapes would'a worked nicely too.
All and all, it was a great meal that I will make again!! Thanks for posting it.