Fruity Garlic Curry Chicken with Coconut Rice (thanks to my little sis)

Materials

Curry:

1 Tbsp. oil

2 lbs. chicken meat, chopped

4 Tbsp. flour, seasoned

32 baby onions, roughly chopped

4 garlic cloves, crushed with a little olive oil

3 cooking apples, diced (granny smith works)

1 pineapple, diced

3/4 c. golden raisins

1 Tbsp. honey

1-1/4 c. chicken stock

2 Tbsp. Worcestershire sauce

3 Tbsp. hot curry paste

2/3 c. sour cream

salt and pepper

orange slices, to garnish

Coconut Rice:

1 oz. chopped creamed coconut*

I can coconut milk*

1 cinnamon stick

2-1/4 c. water (total volume, use coconut milk and use remaining volume in water)*

1-3/4 c. basmati rice

* for creamed coconut, take a can of coconut milk that has rested, and carefully remove the lid without mixing. The cream at the top is the creamed coconut.

Methods

Curry:

1. Heat the oil in a large skillet. Coat the meat in the seasoned flour and cook for about 4 minutes, until it is browned all over. Transfer the chicken to a large deep casserole nad keep warm until required.
2. Fry the onions, garlic, apples, pineapple, and golden raisins in the pan juices over low heat.
3. Add the honey, chicken stock, Worcestershire sauce, and hot curry paste. Season to taste with salt and pepper.
4. Pour the sauce over the chicken and cover the casserole with a lid or cooking foil.
5. Cook in the center of a preheated oven at 350oF for about 2 hours. Stir in the sour cream and cook for a further 15 minutes. Serve the curry at once with rice, garnished with a slive of orange.

Coconut rice:

1. Place creamed coconut, cinnamon stick, water and coconut milk in a large saucepan and bring to a boil.
2. Stir in rice, cover and simmer gently for 15minutes, until all the liquid has been absorbed.
3. Remove and discard the cinnamon stick before serving.

Source: What's cooking chicken, Tom Bridge