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Hookery Cookery Home > Curry Recipes >

Cranberry Chicken Curry

Serves 4

Description/Notes:

If you need a change from turkey next Thanksgiving, then why not surprise your guests with this simple to make yet delicious supper dish

Ingredients:
  • 12 oz. (350g) cooked chicken
  • 2 tbsps. tomato puree
  • 2 tbsps. dessicated coconut
  • 2 tbsps. curry powder
  • 1 bay leaf
  • 1 tbsp lemon juice
  • 6 oz. (175g) cranberry sauce
  • 1 medium onion, sliced
  • 1 clove garlic, crushed
  • pinch of mixed spice
  • pinch of salt
  • half a pint of water
  • 1 tbsp. flour
  • 2 tbsp. oil for frying

    Cooking Instructions:
    1. Heat the oil in a saucepan, add the sliced onion and fry until tender
    2. Stir in the curry powder and garlic then fry gently for a further minute
    3. Remove from heat then add lemon juice, cranberry sauce, salt, flour, tomato puree, bay leaf, mixed spice and coconut
    4. Stir in the water and bring to the boil, stirring continuously
    5. Reduce the heat then cover and simmer gently for 30 minutes, stirring occasionally
    6. Divide the cooked chicken into small pieces, add to the pan and heat for a few minutes
    7. Serve on a bed of boiled rice


    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000