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Honey Curry Chicken with Apple, and Kale Salad

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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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.

#Mild curry
I like this Recipe - 3
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