Deviating from the typical Hunt wa recipe here, some of you may like the change?? (some--maybe not)
This recipe is a task to make, but VERY good if you like curry
Seasoning mix:
2 TB curry powder
1 tsp ground red pepper (cayenne)
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp black pepper
1/2 tsp dried sweet basil leaves
1/4 tsp ground coriander
1/2 lb (2 sticks) unsalted butter
2 Tb chicken fat or additional butter
3 cups chopped onions
5 Tb chopped jalapeno peppers (seeds removed)
2 cups unpeeled chopped apples
1 cup sliced bananas
1/2 cup raisins
1/2 cup pecan halves, dry roasted ( add at the end)
1 tsp salt
3/4 tsp garlic powder
1/2 tsp ground red pepper
1/2 tsp black pepper
1/2 tsp dried sweet basil leaves
1/4 tsp white pepper
1 lb boneless chicken cut into bite sized chunks
1 1/2 cups chicken stock
3/4 cup caned cream of coconut (coconut milk)
1/2 cup lightly packed coconut flakes
Hot cooked rice (4 or more cups)
Thoroughly combine the seasoning mix in a small bowl--set aside
In a 4 qt saucepan combine the butter, chicken fat, onions, jalapeno peppers and the seasoning mix. cook over high heat until the butter melts, about 5 min, stirring frequently. Reduce heat to medium and simmer 20 minutes, stirring occasionally and scraping pan bottom as needed. Add 1 cup of the apples, the bananas, raisins and pecans stirring well. Simmer until mixture is fairly mushy, about 20 min. stirring frequently (add more butter or chicken fat if it seems to dry).
Combine the salt, garlic, red/black pepper, basil and white pepper, mix well and work into the chicken.
When the vegetable mixture finishes simmering, raise the heat to high, stir in the seasoned chicken and the remaining 1 cup apple, cook about 3 min, stirring frequently. Add the stock, cream of coconut and coconut flakes, stir scraping the pan bottom well. Reduce heat to low and simmer 15-20 min. stirring occasionally. Serve over rice.
As much work at this recipe is--double it while you are at it.
