Bakeapple Chicken Curry

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Bakeapple Chicken Curry

Bakeapple Chicken Curry is a modern Canadian recipe for a classic curry of marinated and barbecued chicken in a spiced stock acidified with fresh bakeapples (cloudberries). The full recipe is presented here and I hope you enjoy this classic Canadian version of: Bakeapple Chicken Curry.

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Additional Time:

(+over-night draining)

Serves:

Rating:

Tags : Curry Wild Food Spice Recipes Chicken Recipes Fowl Recipes Vegetable Recipes Milk Recipes Canada Recipes

Bakeaple is the Newfoundland name for cloudberries. I love wild food and I love curries, too. This recipe was sent to me by a Canadian cousin who knew that it would pique my interest. Here the bakeapples provide the acidity that unripe mangoes or tamarind provide in India.

Ingredients:

750ml natural yoghurt
1.5kg boneless and skinless chicken thighs
3 tbsp tandoori masala
3 tbsp lime juice
1/2 tsp freshly-ground black pepper
1/2 tsp salt
3 tbsp groundnut oil

For the Onion Base:
2 large, sweet, white onions, diced
1 large red onion, diced
4 garlic cloves, minced
4 tbsp groundnut oil

For the Bakeapple Sauce:
1l bakeapples (cloudberries), stemmed, washed and drained
4 tbsp freshly-grated ginger
2 tsp garam masala
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cumin seeds
1/4 tsp ground cloves
1/2 tsp ground cardamom
1 tsp ground fennel seeds
1 tsp ground coriander seeds
3 tbsp lemon juice
3 tbsp brown sugar
1 tbsp hot chilli powder
2 tbsp yellow curry powder (ie Chinese yellow curry powder)
250ml water
1 tsp salt
1 tsp freshly-ground black pepper
1 large, roasted, red bell pepper, diced
3 tbsp butter

Method:

The night before, line a fine-meshed sieve with a double layer of muslin. Set this over a bowl, turn the yoghurt into this and set aside to drain over night.

Now marinade the chicken. Combine the chicken, tandoori masala, lime juice, black pepper, salt and groundnut oil in a ziploc bag. Turn several times to coat the chicken evenly then place in the refrigerator and set aside to marinate for 30 minutes. After this time, place the chicken either on a barbecue or under a grill (broiler) and cook for about 20 minutes per side, or until cooked through. Remove from the heat and set aside.

For the onion base, heat the groundnut oil in the base of a large cast iron casserole (dutch oven). Add the onions and garlic and sweat down gently until very soft and lightly coloured. Turn this mixture into a food processor or blender and process until you have a smooth purée.

Increase the heat under the casserole dish to medium then add the bakeapples, ginger, garam masala and spies. Stir in the water, salt and black pepper. Bring to a simmer then add the onion paste. Cook for 10 minutes, or until the cloudberries begin to break down. Now stir in the yoghurt. Cook gently for 5 minutes more to allow the flavours to meld then add the chicken to the pan.

Cook for 10 minutes more, or until the chicken is heated through then add the diced bell pepper and the butter. Simmer for 2 minutes more then serve immediately on a bed of rice and accompany with Peshwari Naan.