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A bowl of comforting Citrussy Chicken Curry

Posted on May 24, 2011 by in Chicken

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Brrrrrr, it is cold here in Cape Town and all day long I was dreaming of holding a bowl of warm spicy food in my hands. Well, in between homework and driving and admin, I managed to cook this scrumptious Citrussy Chicken Curry and it was just what the doctor ordered.
Come to think of it I think I should have a little late night snack…. If I tell you where the citrus flavors come from, you will be as amazed as I was when I heard this piece of advice
I was at our local nut vendor the other day, buy almonds to use in my crunchies, when a lady walked up to me and asked: “So, what are you eating tonight?”  You might think it is a strange question, but  people ask me that on a daily basis  when I walk in the shops where i live. So, when I said “Chicken Curry”, her eyes lit up and she gave me this little hint that has changed the way my chicken curry tastes forever! Are you ready for this? Sure?
Citrus Peel, plain old candied citrus peel, I kid you not! It changed my easy chicken curry recipe to something really special and truly sublime.Are you interested?


Citrussy Chicken Curry
serves 4

Ingredients
1 free-range chicken – cut up into portions
3 tbsp vegetable oil
1 large onion – chopped
1 clove garlic – crushed
1 thumb size piece of fresh ginger – grated
1 tsp cinnamon
1 tsp dry ginger
1 tsp turmeric
2 heaped tsp curry powder
1 liter chicken stock
1 tin or cherry tomatoes
100gr candied citrus peel – I used Moirs
about 1 tbsp flour
salt/pepper if needed
Sultanas optional
Fresh Coriander for serving

Heat some oil in a cast iron pot and saute the onion, garlic and ginger. Add all the dry spices and stir for a minute or so, Add the chicken and brown the pieces slightly in the curry onion mix. Add the stock, place the lid back on the pot and allow to slowly cook for about 40 min. Add the citrus peel and tomatoes and just allow to heat through.If needed, you can thicken the sauce slightly with the flour that you mix with a little water and then add to the curry mixture. Allow to come to boil and thicken. Serve with fresh coriander on a bed of fluffy rice.

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10 Responses to “A bowl of comforting Citrussy Chicken Curry”

  1. Susan @ SGCC 25 May 2011 at 2:38 am #

    I keep forgetting that our seasons are reversed. It was 90F. in the shade here today! Whatever the temperature, that curry looks fab! Love the tip about the citrus peel!

  2. That Girl 25 May 2011 at 8:41 pm #

    I'm anxious to try the lemon peek trick!

  3. thecompletecookbook 26 May 2011 at 11:56 am #

    Fabulous – what a great idea about the candy peel. Looking forward to trying your recipe.
    🙂 Mandy

  4. Anita 26 May 2011 at 4:35 pm #

    Citrussy Chicken Curry cooking at this very minute. If it tastes as good as it smells…

  5. Y.W. 27 May 2011 at 2:36 am #

    Wow…Looks very good… I should try to cook it soon… We love CHICKEN!!

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  6. bellini 27 May 2011 at 3:23 am #

    I am most definitely interested Nina!

  7. Jan 29 May 2011 at 8:17 am #

    Love the recipe – this looks GOOD! Off the print it out now!

  8. Marisa 30 May 2011 at 10:25 am #

    I love all things citrus-y so will definitely be giving this a go. Great use of spices too!

  9. Maky | Nigerian Food Recipes 31 May 2011 at 7:23 pm #

    Was going to say I would leave out the citrus peel but that's what makes it "citrussy", isn't it? leaving it out will be a kitchen blunder!

  10. Anonymous 2 September 2011 at 4:13 pm #

    Love your recipes, simply, easy, comfort food, keep them coming


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