Chicken Curry with Coconut Rice… My aunt’s yummy recipe!

You don’t know that, but my aunt Glória is a fabulous cook. By far the best one in our small family. She’s sort of Midas of food, everything she touches turns into ‘golden food’, the kind that you can’t stop eating and wonder how on earth it can be so good. Among my favourites is her prawn and potato salad, I know it sounds dull but as I said she has magical powers…

Her food permeates my childhood memories… I remember the feast she would prepare for Christmas lunch or her delightful mustard sauce swinging around the dinner table.I hated mustard until a couple of years ago and the only thing close to it that I could put in my mouth was her mustard sauce. Although I enjoy having a dijon mustard on my salad sauce now and then, her sauce is still the treat, so much so that she always sends me some across the Atlantic Ocean.

When I was in Rio, early this year, I managed to get some of her recipes. I remember her telling me that this curry was a crowd pleaser, so at the first opportunity I had to throw a dinner party that’s what was on my menu. And I have to agree with my aunt, it was for everyone’s taste, all the guests had seconds and were very generous on their compliments.

The coconut rice is simply the soul mate of this chicken curry! The subtle taste of the coconut milk is in perfect balance with the tanginess of the curry.

Of course I saved the best bit for last… It’s a very simple dish to prepare!

Ingredients for 6 people:

Chicken Curry

  • 1kg chicken breast, cut in chunks
  • 1kg grated onion
  • 1 kg grated peeled apple
  • 100g grated ginger
  • 4 garlic cloves
  • 2 Tbsp curry powder
  • 1/2 Tbsp coriander seeds
  • 1/2 Tbsp cumin seeds
  • 100ml mango chutney
  • 1 cinnamon stick
  • 1/2 Tbsp vegetable oil
  • Salt and Pepper to taste

Heat the oil in a big pan and fry the onion, ginger and crushed garlic until softened.

Add the chicken and brown it. Add the curry powder, the cumin and coriander seeds, the cinnamon stick and apple. Give it a good mix and cover with water, stirring often.

When the curry starts to thicken up and the apples to break then it’s time to add the mango chutney. Let it simmer for 30 minutes and it’s ready to serve.

Coconut Rice

  • 450g basmati rice
  • 1/2 Tbsp vegetable oil
  • 500ml coconut milk
  • 425ml water
  • 1/2 cinnamon stick
  • 1 tsp lemon zest
  • 2 tsp salt
Heat the oil a medium sized saucepan over medium heat. When the oil butter is hot, add rice, salt , the cinnamon stick and lemon zest, stirring until all grains are coated evenly.
Add coconut milk and water. Stir and cover with a lid.
Let it simmer for 20 minutes or until all the water has evaporated.

Serve it with sides of sultanas, unsalted peanuts, boiled and sliced eggs, desiccated coconut and mango chutney.