Last modified on 21 July 2014, at 00:58

Cookbook:Curry & Honey Chicken

Curry & Honey Chicken
Category Chicken recipes
Servings 4
Time 15 minutes, 6-24 hours marinating
Difficulty Medium

Cookbook | Ingredients | Recipes | Meat Recipes

Curry & Honey Chicken - This dish was an idea I got out of nowhere, and turned out to be an unbelievable delicacy. Due to the experimental birth of this recipe, the measures given are very vague and approximate and can be altered freely. The almonds can be omitted and if you make your rice a little more interesting (I tried flavouring it with Mexican-ish tomato soup, tasted great), then you can leave out the vegetable mix altogether.

IngredientsEdit

  • 4 chicken breasts
  • 1 handful of almonds
  • 1 teaspoon of curry powder
  • 3 tablespoons of honey (maple syrup has even better results, if you can get it)
  • 1/2 or 1 cup (120ml or 240ml) vegetable oil or olive oil
  • salt
  • vegetable mix - I recommend 1 onion (can be substituted with leek), 1 red pepper, 2-4 tomatoes, 1-3 celery greens (if you add more, they can dominate the mix - interesting for a change), 1 zucchini or eggplant, and you can add a lot more.
  • For special occasions, cherry tomatoes will make the meal very interesting (due to the contrast between the sweet chicken, bitter celery and sour tomatoes).
  • What also makes the meal a lot better is adding cubes of mango to the meat just before it's done (and frying them a bit - you need to put salt on them, and don't hesitate, it tastes great when it's stronger). Kiwifruit works too, but not as well. Any sour-ish hard fruit should do the trick. Banana is good too, but doesn't offer the same contrast.
  • rice

PreparationEdit

  1. Marinate chicken at least 6 hours before preparing the meal. 24 hours is best. Marinate in honey (or maple syrup), curry, oil, salt (1 heaping teaspoon per kilogram of chicken works very well). Adding parsley, celery leaves or something similar adds a fine taste.
  2. Peel almonds (boil in small amount of water for a minute or two, let cool, squeeze out of peeling)

ProcedureEdit

  1. Chop onion/leek finely and fry lightly on a large frying pan with a bit of oil.
  2. Add vegetables, roughly in the order you find logical (i.e., tomatoes don't take long, zucchini (courgette) can be in the pan from the start of cooking)
  3. Add salt, about 1/2 teaspoon, add more if the taste doesn't seem right. The salt will extract water from the vegetables and make them 'stew' faster. You can cover the pan if it goes slowly - once again, this slows the evaporation and allows the vegetables to cook in the water they lose.
  4. Dump the vegetables into a bowl or a small pot to keep them warm and use the remaining oil to fry the cherry tomatoes, if you have those - once done, keep them separate from the other vegetables.
  5. Fry almonds gently on the pan.
  6. Add chicken meat, fry on high temperature quickly - when it looks done, cut the largest piece open to see if it is done inside as well. The pieces should be lightly browned. Don't worry, this is the sugar in the honey turning to caramel.
  7. Serve: Keep rice / vegetables / meat separate on plate, add cherry tomatoes in the center, about 2-4 a dish.