Sunday Scoff | Bakeapple Chicken Curry

This week on Sunday Scoff, Barry Parsons of Rock Recipes takes bakeapples where they've never been before - the curry pot. Parsons also shows WAM host Angela Antle how to make 'Newfoundland Naan' from touton dough on the barbecue.

Rock Recipe: Bakeapple (Cloudberry) Chicken Curry

Sunday Scoff | Bakeapple Chicken Curry 4:03

Bakeapple Chicken Curry 

Serves 6 - 8

Drain the plain yogourt in advance of making the curry.

Take 3 cups plain yogourt, drained for about an hour or overnight in a colander lined with cotton muslin cloth. Barry Parsons of Rock Recipes said in a pinch, you can also use coffee filters.

3-4 lbs boneless skinless chicken thighs (or boneless chicken breasts - if using breasts add them later to the sauce to prevent from drying out)
3 tbsp tandoori masala
3 tbsp lime juice
1/2 tsp black pepper
1/2 tsp salt
3 tbsp peanut oil

Place all of the above ingredients in a large Ziploc bag and marinate in the fridge for about a half hour. Completely cook the chicken thighs on a gas or charcoal grill and set aside to rest for a few minutes before cutting the chicken into large cubes. The chicken can also be cooked under the broiler.

In a large saucepan or dutch oven, sauté together just until softened:
2 large sweet white onions, diced
1 large red onion, diced
4 cloves minced garlic
4 tbsp canola or peanut oil
When completely softened, purée the onion mixture in a food processor and set aside.

Add a little peanut oil to the pot, and add the following spices, stirring constantly and cooking them for only 30 seconds to a minute over medium low heat:
1/2 tsp red curry powder (or 1 tbsp chili powder), more or less to taste
1 tsp tandoori masala
2 tbsp yellow curry powder 
1 tsp black pepper 
2 tsp garam masala
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ground cumin
1/4 tsp ground cloves
1/2 tsp ground cardamom
1 tsp ground fennel seeds
1 tsp ground coriander seeds

Add all of the following:
4 cups bakeapples (cloudberries)(Note: chopped mango, peaches, nectarines or apricots can be substituted)
The puréed onion mixture
4 tbsp freshly-grated ginger
3 tbsp brown sugar
1 cup water 
2 cups low-sodium chicken stock
1 tsp salt
Drained yogurt

Simmer together over low heat for about 20 minutes. Add the diced chicken to the sauce and simmer for an additional 15 minutes. (5 minutes if using chicken breasts.)

Lastly, add:
1 large roasted red sweet pepper, diced
3 tbsp butter
Simmer for only a couple of minutes more to warm through the peppers.

Serve over steamed rice or with your favourite naan. Parsons said Peshawari Naan with golden raisins, cashews and coconut is particularly good with this curry.


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