Honey Curry Chicken with Apple and Kale Salad

Honey Curry Chicken with Apple and Kale Salad

Posted 2018-03-14 by finyfollow

I found this recipe in amongst some things and it is one I have not made for about 30 years! It is just as tasty as it was then and the ingredients all go so well together.

Preparation Time: 15 minutes plus 1 -2 hours marinating
Cooking Time: 1 hour 15 minutes
Serves: 2 - 3

For the curry
About 600 g chicken thighs
1 clove garlic
½ tbsp curry powder
½ tsp turmeric
½ tsp tsp cumin
1 stick cinnamon
1 large apple, peeled and sliced
½ medium onion, chopped
125 g apple juice
½ tbsp honey
1 tbsp lemon juice
3 star anise
1 - 2 tsp corn flour, if necessary
For the kale salad
2 sticks of kale
3 - 4 tbsp grated Parmesan
3 tbsp almonds, chopped
½ apple, like Pink Lady
1 tbsp lemon juice
Olive oil

For the kale salad
  • Chop the kale into very fine strips or pieces.

  • Add the almonds, and chopped apple.

  • Mix the lemon juice, some salt, and some olive oil to taste.

  • Add the Parmesan, the dressing, and mix all together.

  • For the curry
  • Clean the thighs, cut off the fat, and put in a shallow ovenproof dish - I used Corning Ware.

  • Mix the onion, garlic, apple juice, curry, honey, turmeric, lemon juice and cumin, and pour over the chicken.

  • Tuck in the star anise and cinnamon stick and marinate for 1 to 2 hours.

  • Preheat the oven to 175°/155° fan forced.

  • Turn the chicken over, season with salt and pepper, and add the apples, pushing them in wherever there is room.

  • Bake covered for about an hour or until the chicken is almost tender.

  • Take out the chicken and put on a plate.

  • Remove the star anise and cinnamon stick, and if the sauce is too thin, add the corn flour and blend in - you may have to heat this. I did not use the cornflour even though it was thin, as I mashed some potatoes in the thin gravy.

  • Pour this back over the chicken, and return to the oven for about 10 minutes.

  • Serve over potato or rice, with the salad of choice.

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