Name: Chicken Curry (Djeaj bil Curry (djeaj bill curry))
Yield: Serves 6
Cuisine: Lebanese
Ingredients: ½ cup currants; ½ cup plum sauce; 1½ recipes Basmati Rice with Toasted Noodles; 1 cup peeled and diced fresh mango (¼ inch); ½ cup shredded coconut, toasted; Ca Ri Ni An Do D&D Gold Madras curry powder and Koon Chun plum sauce, found in specialty Asian markets or online. (These are the recommended brands to use; you can substitute others, but the flavor may vary.); 2 pounds trimmed boneless skinless chicken breast, cut into 1-inch pieces; 1 tablespoon apple cider vinegar; 2 tablespoons extra-virgin olive oil; 1 tablespoon and 3 tablespoons curry powder, divided; 2¼ teaspoons and 1 teaspoon salt, divided; 1½ cups peeled and diced Granny Smith apple (½ inch); 1½ cups diced green bell pepper (¼ inch); 2½ cups diced celery (¼ inch); 4 cups diced yellow onion (¼ inch); ¼ cup and ¼ cup extra-virgin olive oil, divided; ¼ teaspoon table-grind black pepper; 1 cup diced banana (¼ inch), ripe but firm; ½ teaspoon allspice; ¼ teaspoon cinnamon; 4 cups warm milk; 5 tablespoons unbleached flour; 1 cup coarsely chopped pecans, toasted; 2 tablespoons tomato paste

Preparation info

Serves
6

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

In the words of a good friend, “This recipe is absolutely sublime!” This flavorful dish is a combination of tender chunks of chicken sautéed with onions, celery, banana, and apples in a velvety curry sauce. An essential variety of condiments and Basmati Rice with Toasted Noodles complete this dish.

Ingredients

Special Ingredients

Ca Ri Ni An Do D&D Gold Madras curry powder and Koon Chun plum sauce, found in specialty Asian markets or online. (These are the recommended brands to use; you can substitute others, but the flavor may vary.)

Method

Prepare Ahead

You can prepare the curry up to 2 days in advance. Refrigerate until needed. The flavors continue to develop. The condiments and the rice can also be prepared up to 2 days in advance. Refrigerate the rice and the mango chutney.