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Winter Spicy Curry Chicken with Cranberries

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Why I Love This Recipe

I did not start to really travel until the early 70s and so my experiences of food and other cultures were very limited. But in the 60’s with the influx of peoples from other lands, England began to experience many new things. One of which was food. Picking up wonderful tasting food with mouth-watering aromas, was always a treat. And so curry will always make me remember home. Decidedly, chilly winters, warm open fires, pubs and good friends.

Ingredients You'll Need

1 1/2 lbs of chicken skinless chicken breast
4 tablespoons of flour
2 tablespoons olive oil
2 tablespoons of butter
2 medium onions
6 large carrots
3 parsnips
1 medium rutabaga
I large apple
3/4 cup cranberries
2 dessertspoons of honey
Juice and grated rind of half an orange and lemon
1 1/4 pints chicken stock
Lemon pepper
Black pepper and salt Bay leaf.
2 tablespoons teaspoons of curry powder
1 teaspoon of Cajun spice.


Heat the oven to 400 degree or 6

Rinse the chicken breast dab dry and cut into roughly 2 " pieces. Season the flour with lemon pepper and garlic salt then roll the chicken in the flour until all sides are covered.

Place the olive oil into a frying or sauté pan and place over a medium to high heat. When the oil is hot place in the chicken and cook both side until it is golden brown. Two or three minute either side.

Place in a large oven proof dish.

Peel the carrots, parsnips, rutabaga and onion and cut into chunks.

Peel, core and chop the apple.

Place over and around the chicken.

Add the cranberries.

Add the butter to the pan and melt over a low heat.

Stir in 2 tablespoons of flour when both are combined slowly add the stock stirring all the time so that lumps do not form. Add the lemon juice orange juice and rinds, bay leaf, honey, black pepper, curry and spice. Bring to the boil. Season to taste.

Place in the center of the oven at 400 degrees. After 15 to 20 minutes the curry should have returned to the boil. Turn the oven down to 325 degrees and cook for 1 1/2 hours.

Serve with a little plain yogurt, chopped cucumber, chutney and nam bread.

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