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| Prep: 15 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
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| kcal | fat | saturates | carbs |
| 280 | 17g | 10g | 11g |
| sugars | fibre | protein | salt |
| 6g | 2g | 24g | 1g |
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As someone who has devoted a substantial portion of her life to exploring the culinary gems of New England’s coast, my love affair with food has always been one of deep passion and curiosity. One recipe that caught my attention recently is the Chicken Curry with Soursop, a delightful fusion of flavors that brings together the savory richness of chicken and the exotic sweetness of soursop.
The Magic of Soursop
To those unfamiliar with soursop, let me introduce you to this tropical marvel. Also known as graviola, soursop is a spiky green fruit bursting with a flavor profile that can be described as a cross between strawberries and apples, with a hint of citrus. It’s not only delicious but also packed with numerous health benefits. Soursop is rich in antioxidants, vitamin C, and is reputed to have anti-inflammatory properties.
In the Chicken Curry with Soursop, the soursop pulp melds seamlessly with traditional curry spices like cumin, coriander, and turmeric, creating a dish that’s not just delicious but also incredibly nutritious. Coconut milk adds a creamy texture while balancing the spices, ensuring each bite is as comforting as it is flavorful.
Family-Approved Flavors
Cooking for my daughters, Erin and Samantha, has always been an adventure. Kids can be picky eaters, but this recipe has consistently won them over. Whether served over a bed of fragrant jasmine rice or alongside some warm naan bread, this curry finds a way to delight every palate in our household. The slight sweetness from the soursop pairs beautifully with the savory notes of the chicken and spices, making it a dish that brings smiles to the dinner table.
Pairing and Similar Recipes
If you enjoy this dish, you might also find joy in exploring other fruit-based curries, such as Mango Chicken Curry or the tangy wonders of a classic Jamaican Coconut Curry Chicken. These dishes share commonalities in their use of fruit to balance and enhance the savory elements of curry.
As an added bonus, this curry is quite versatile. Feel free to toss in some diced tomatoes, a dash of chili powder for some heat, or even a handful of fresh cilantro for garnish. A squeeze of lemon juice right before serving adds that final touch of brightness, making the flavors pop.
So, why do I love this recipe? It blends the comforting familiarity of chicken curry with the unexpected delight of soursop, creating a dish that’s both exciting and heartwarming. Plus, it’s a meal that satisfies both the taste buds and the soul, making it a frequent request in our home. Give it a try, and I’m sure you’ll be as captivated by its unique charms as we are.
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What You’ll Need
- 2 lbs chicken breasts, cut into bite-sized pieces
- 2 cups fresh soursop pulp, seeds removed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (optional, adjust to taste)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup diced tomatoes (fresh or canned)
- 1/4 cup cilantro, chopped (for garnish)
- 2 tablespoons lemon juice (freshly squeezed)
- Cooked rice or naan bread, for serving
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Method
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Step One
Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Step Two
Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes, stirring frequently to prevent burning.
Step Three
Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder (if using). Stir well to coat the onion, garlic, and ginger mixture with the spices, cooking for about 1 minute until fragrant.
Step Four
Add the bite-sized chicken pieces to the pan. Cook until the chicken is no longer pink on the outside, about 5-7 minutes.
Step Five
Stir in the diced tomatoes and fresh soursop pulp. Cook for another 3-4 minutes, allowing the flavors to meld.
Step Six
Pour in the coconut milk and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the chicken is fully cooked and the sauce has thickened.
Step Seven
Season the curry with salt and black pepper to taste. Stir in the freshly squeezed lemon juice.
Step Eight
Serve the chicken curry hot over cooked rice or with naan bread. Garnish with chopped cilantro and enjoy!
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