Chicken Jasmina

Name: Chicken Jasmina
Ingredients: 30 ml (1 tablespoon) sunflower oil; 2 lemon leaves, cut into strips; 1 stick cinnamon; 2 cardamon pods, squashed; 1 onion, chopped; 15 ml (1 tablespoon) fresh ginger, finely chopped; 15 ml (1 tablespoon) garlic, finely chopped; 2 tomatoes, peeled and chopped; 20 ml (4 teaspoons) red curry paste, or more to taste (PAST RECIPE of 18 FEB. 2002); 1 chicken, cut into portions; 1 x 400g-tin coconut milk; 2 peaches, peeled and cut into pieces; 1 apple, peeled and cut into pieces; 1 pear, peeled and cut into pieces; 2 bananas, sliced; 125 ml (1/2 cup) fresh coriander leaves

Chicken Jasmina is a mild curry cooked with fresh fruit and coconut. Serve with chutney, sambals and basmati rice.

Published 3 April 2021

Method

Heat the oil in a large saucepan. Add lemon leaves, cinnamon stick and the cardamon pods. Stir-fry for 1 minute. Add the onion and stir-fry for 3 minutes.
Add the ginger, garlic and tomatoes and stir-fry for 2 minutes. Add the curry paste and mix well.
Add the chicken and coconut milk, mix well and simmer over low heat for 1 hour.
Add the prepared fruit and continue to simmer for 10 minutes. Garnish with coriander leaves and serve with basmati rice, chutney and sambals.