FRANKIE HARDING'S CHICKEN OR SHRIMP CURRY

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Frankie Harding's Chicken or Shrimp Curry image

Provided by Julia Reed

Categories     weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 30

3 tablespoons unsalted butter
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and thinly sliced
1 rib celery, thinly sliced
3 to 4 tablespoons hot curry powder
1/2 teaspoon chili powder
3 tablespoons all-purpose flour
1 can (about 14 ounces) coconut milk
1/2 teaspoon salt
1/8 teaspoon ground mace
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 Rome or McIntosh apple, chopped
2 tablespoons currant jelly
2 tablespoons mango chutney, puréed in food processor or blender
1 1/2 pounds skinless, boneless chicken breasts, freshly poached in simmering stock until just cooked through (about 4 minutes) and cubed, or 1 1/2 pounds medium shrimp, steamed until just pink (about 3 minutes), peeled and deveined (reserve cooking broth
Heavy cream (optional)
Cooked white Basmati rice (allow 1 1/2 cups per person)
4 slices cooked bacon, crumbled
3 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1 crisp apple (like Fuji), coarsely chopped
1 hard-boiled egg, white and yolk sieved separately
1/2 cup coarsely chopped cashews, peanuts or pistachios, toasted
1/2 cup mango chutney
1/2 cup shredded coconut, toasted
1/2 green bell pepper, finely chopped
1 banana, coarsely mashed (just before serving)

Steps:

  • To make the sauce: Melt butter in a 3-quart saucepan over medium-low heat. Add onion, carrot and celery and cook, stirring occasionally, until soft, about 5 minutes. Add curry and chili powders and cook, stirring, for 5 minutes. Whisk in flour, coconut milk and 1/3 cup water, raise heat to medium and whisk until just boiling. Whisk in salt, mace, allspice, nutmeg, cloves, cinnamon and then apple. Reduce heat to low, cover and simmer for 30 minutes. Push through a strainer with a metal spoon into a medium bowl, cover and refrigerate overnight.
  • When ready to serve, place the sauce in a saucepan and stir in currant jelly and chutney. Heat over medium heat until blended, whisking occasionally. Add chicken or shrimp, stir and cook until heated through, about 5 minutes. If mixture is too thick, thin with chicken or shrimp cooking liquid or heavy cream. Serve with the rice and the condiments in separate bowls.

oyewole oni
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This curry was really good! I liked the addition of the coconut milk, which gave it a creamy and rich flavor. The chicken was also cooked perfectly. I will definitely be making this again.


Uhan thathsara
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I made this curry for my family and they loved it! The chicken was tender and juicy, and the curry sauce was creamy and flavorful. I will definitely be making this again.


Alinaveednb__offchil Alinaveednb__offchil
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This curry is so flavorful and easy to make. I love the combination of spices and the creamy coconut milk. I will definitely be making this again and again.


Andjela Stankovic
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I made this curry for my friends and they loved it! The chicken was tender and juicy, and the curry sauce was creamy and flavorful. I will definitely be making this again.


Bukk Bukk
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This is a great recipe for a quick and easy weeknight meal. The curry sauce is flavorful and the chicken is cooked perfectly. I will definitely be making this again.


Brigitte Emond
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This curry was really good! I liked the addition of the coconut milk, which gave it a creamy and rich flavor. The chicken was also cooked perfectly. I will definitely be making this again.


Hamidul Biswas
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I've made this curry several times now and it's always a hit. It's so easy to make and the results are always amazing. I love the creamy coconut milk sauce and the tender chicken. I highly recommend this recipe!


Tahir Naheed
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This curry was delicious! I followed the recipe exactly and it turned out perfect. The chicken was cooked perfectly and the curry sauce was flavorful and creamy. I will definitely be making this again.


John Wayaohesa
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I made this curry for my family and they loved it! The chicken was tender and juicy, and the curry sauce was creamy and flavorful. I will definitely be making this again.


Angie Leavitt
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This curry is so flavorful and easy to make. I love the combination of spices and the creamy coconut milk. I will definitely be making this again and again.


Prank Prank Video
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I'm not a big fan of curry, but I decided to give this recipe a try and I was pleasantly surprised. It was really delicious! The curry sauce was flavorful and not too spicy. I'll definitely be making this again.


Atika Islam
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This is my go-to curry recipe. It's always a crowd-pleaser and it's so easy to make. I love that I can use either chicken or shrimp, depending on what I have on hand.


Fun Dad
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I made this curry for a dinner party and it was a huge hit! Everyone loved it. I especially liked the addition of the coconut milk, which gave it a creamy and rich flavor.


abdulrehman Abdulrehman
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I've tried many chicken curry recipes, but this one is by far the best. It's so easy to make and the results are incredible. I highly recommend it!


Dennis Osei
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This curry was amazing! The flavors were so well-balanced and the chicken was cooked perfectly. I will definitely be making this again.