Curry Kraut – Chicken Curry With Green Apple Chutney
{
“@context”: “https://schema.org/”,
“@type”: “Recipe”,
“name”: “Curry Kraut – Chicken Curry With Green Apple Chutney”,
“description”: [],
“author”: {
“@type”: “Person”,
“name”: []
},
“cookTime”: “PT1H20M”,
“prepTime”: “”,
“totalTime”: “”,
“recipeYield”: “2025-03-04 00:00:00”,
“recipeCategory”: [],
“recipeCuisine”: [],
“image”: “https://admin.canvasflow.io/usercontent/443249/542311F9-389D-4FEE-83932A2D464BF803.jpg”,
“nutrition”: {
“@type”: “NutritionInformation”,
“calories”: [],
“fatContent”: [],
“saturatedFatContent”: [],
“carbohydrateContent”: [],
“sugarContent”: [],
“fiberContent”: [],
“proteinContent”: [],
“sodiumContent”: []
},
“recipeIngredient”: [
“INGREDIENTS”,
“2 tbsp vegetable oil”,
“6 boneless, skinless chicken”,
“thighs”,
“2 onions, halved and sliced”,
“3 garlic cloves, chopped”,
“2 large tomatoes, quartered”,
“3 heaped tablespoons Vadasz”,
“Pineapple & Turmeric Sauerkraut”,
“60g/2¼oz cashew nuts”,
“400ml/14fl oz can coconut milk”,
“A knob of butter”,
“1 large baking potato, peeled”,
“and cut into 2cm/¾-inch cubes”,
“1 cinnamon stick”,
“1 or 2 bay leaves”,
“1 hot red chilli, halved”,
“lengthways (optional)”,
“Salt and pepper”,
“To serve”,
“Green apple chilli chutney”,
“1 handful of coriander leaves”,
“Cooked brown or white”,
“basmati rice”
],
“recipeInstructions”: [
{
“@type”: “HowToStep”,
“text”: “Heat 1 tbsp of vegetable oil in a large, heavy-based frying pan over a medium heat. Season the chicken thighs with salt and pepper, add to the pan and fry gently for 10 minutes, turning halfway through, until nicely browned all over. Transfer to a plate and set aside.”
},
{
“@type”: “HowToStep”,
“text”: “Add the remaining 1 tbsp of oil to the pan, followed by the onions and garlic, and cook for 2 minutes, stirring to loosen the chicken residue from the base. Add the tomatoes, sauerkraut and cashews with a pinch more salt and pepper and cook for another 1-2 minutes, until you get the wonderful aromas of curry beginning to fill your kitchen.”
},
{
“@type”: “HowToStep”,
“text”: “Stir in the coconut milk, then cover the pan, bring the contents back up to a simmer and simmer for 5-6 minutes.”
},
{
“@type”: “HowToStep”,
“text”: “Add the butter to the pan, then take off the heat. Tilt the pan slightly and use a stick blender to blitz the mixture until it’s thicker and saucier, but don’t overdo it – it’s always nice to have some textural components, too.”
},
{
“@type”: “HowToStep”,
“text”: “Return the chicken thighs to the pan with all their juices and the potato. Drop in the cinnamon stick, bay leaves and chilli, if using, then slide the pan back on to a medium heat and stir well.”
},
{
“@type”: “HowToStep”,
“text”: “Cover and simmer gently for around 50 minutes or until the chicken is really tender – you might need to add a drop of water if the curry is too thick, but it shouldn’t need much if you keep the pan well covered and the heat low.”
},
{
“@type”: “HowToStep”,
“text”: “Serve topped with a big dollop of the apple chilli chutney, some coriander leaves and brown or white basmati rice on the side.”
}
]
}