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Piquant, sweet, aromatic, succulent and just a little bit different. Serve hot to 4 people with Garlic French Bread or Peshwari Nan Bread as a filling meal, with a frosty drink (Larger) on the side to offset
the red hot chilli.
4 Tablespoons peanut (or vegetable) oil
1 3-lb. chicken, cut into quarters and washed
1 red onion, chopped
2 cloves garlic,finely chopped
2 Tablespoons mild Madras curry powder
1 Tablespoon dried red chilli,ground to a powder. (More or less to taste) Chilli Powder will do
2 teaspoons ground black pepper
1 and 1/2 to 2 pints chicken stock
1 large tomato (or 4 tinned plum tomatoes), peeled and chopped
2 ozs grated(dessicated) coconut,
2 ripe bananas, cut into bite sized chunks
In a heavy saucepan brown the chicken pieces (breasts) in the oil.
Remove chicken, reserving, and add the onion and garlic to the pot.
Sauté until soft,not brown, then stir in the powdered
chile, the curry, and the black pepper and fry for 2 more minutes.
Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce the heat and simmer for 30
minutes.
When the chicken is done, remove,cool slightly, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
Return to the pot with the
banana chunks. Simmer 10 minutes, check the seasoning and serve, garnished with fresh Coriander Leaves.
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