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How to cook… Kashmiri Fruit Curry

Serves 4 as a main dish

Fruit is without doubt a love it or hate it choice when it comes to curry. From the region in the north-west of India this recipe includes apple, nuts and is topped with caramelised bananas but you can also add mangoes, lychees or raisins. It creates a mild, tangy and naturally fruity curry. Love it or hate it?

What you need
• 4 Tablespoons oil
• 1.5 onion puréed (or very finely chopped)
• 2 teaspoon garlic paste
• 2 teaspoon ginger paste
• 2 tomatoes, chopped
• 1 Tablespoon tomato ketchup
• 1.5 Tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 800g chicken, cut into bite-sized pieces
• 0.5 green apple, peeled and cut into smallish chunks (optional)
• 150ml cream
• 4 Tablespoons yoghurt
• 1 teaspoon garam masala
• Salt to taste
• 2 bananas, sliced (you need about 6-8 pieces per person)
• Brown sugar as required
• 2 teaspoons crushed almonds

How you make it
1. Heat the oil to a medium heat and fry the onions until they soften (about 5 minutes).
2. Add the garlic and ginger and cook for 1 minute.
3. Add the tomato, tomato ketchup, curry powder, turmeric powder and chilli powder and cook for 3 minutes. Add a little water if needed.
4. Add the chicken and cook for 3 minutes.
5. Add in the (optional) apple, yoghurt, cream, garam masala and salt, mix well and continue cooking until all the chicken pieces are cooked through.
6. While the curry is cooking coat the banana slices in sugar and in another pan dry fry them until they caramelise (about 3-4 minutes).
7. Serve the curry topped with the banana pieces and with a sprinkle of the almonds.

CHEF’S TIP
You can also add other fruit such as mangoes, lychees and raisins to this dish (at stage 5) if you like.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Feet Curry (Africa)

What do bananas sing to their girlfriends? … Yellow, is it me you’re looking for?

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