Indian chicken curry with fruits

Ingredients for 4 servings:

• 900 g chicken breast, roughly diced
• 80 g flour
• 4 large onions, chopped
• 4 garlic cloves, chopped
• 3 apples, diced
• 1 can pineapple, in pieces
• 120 g raisins
• 1 tbsp honey
• 300 ml chicken broth
• 2 tbsp Worcestershire sauce
• 3 tsp curry powder
• 150 g sour cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Super tasty, but 2 hours cooking time in the oven

Coat the diced chicken in flour and then fry in oil until golden all over. It’s not important that the meat is cooked through; the color is what matters (coating it in flour beforehand keeps it wonderfully tender). Then remove the meat from the pan and set aside. Briefly sauté the onions, garlic, apples, pineapple, and raisins in the frying fat. Stir in the honey, Worcestershire sauce, chicken stock, and curry powder, and season with salt and pepper. Place the meat in a pot (a cast-iron roasting pan with a lid is best) and pour the fruit mixture over it. Cover the pot and braise everything in the oven (180°C, top and bottom heat) for about two hours. Stir in the sour cream and cook for another 15 minutes. Serve garnished with rice and orange slices.