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Chicken Curry With Tomato and Melon

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A delicious chicken curry with the surprising combination of tomatoes and melon.

A delicious chicken curry with the surprising combination of tomatoes and melon.

Ingredients

Serves: 4

Metric Cups
  • 1 chicken (whole)
  • 5 tomatoes
  • 1 melon (ripe)
  • 2 onions
  • 1 clove garlic (mild)
  • curry powder
  • butter
  • 150 grams flour
  • creme fraiche
  • 1 chicken (whole)
  • 5 tomatoes
  • 1 melon (ripe)
  • 2 onions
  • 1 clove garlic (mild)
  • curry powder
  • butter
  • 5⅓ ounces flour
  • creme fraiche

Method

Chicken Curry With Tomato and Melon is a community recipe submitted by cointepas and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook the chicken in some water with an onion, some salt and pepper until it is well done. Set aside and cool.
  • Sieve the stock and keep it aside.
  • When the chicken is cool enough, take it all apart and keep the meet.
  • Discard the bones and skin.
  • Skin the tomatoes and cut them into big dice, clean the melon and cut this into big chunks too.
  • Heat a chunk of butter in a big saucepan, add the chopped onion and let it simmer for a while.
  • Take it off the fire and add 2 to 3 tablespoons of flour. Stir well. Add the curry powder to taste.
  • Keep stirring and add the stock you kept aside bit by bit until you get a thick sauce. Season to taste. (Personally I like to season with aromat from Knorr but you could use maggi or stock powder as well). Stir in the creme fraiche, you can use less or leave it out when you want a leaner dish.
  • Add the chunks of tomatoes and melon and the chicken.
  • Heat it all through and serve with white rice.
  • Cook the chicken in some water with an onion, some salt and pepper until it is well done. Set aside and cool.
  • Sieve the stock and keep it aside.
  • When the chicken is cool enough, take it all apart and keep the meet.
  • Discard the bones and skin.
  • Skin the tomatoes and cut them into big dice, clean the melon and cut this into big chunks too.
  • Heat a chunk of butter in a big saucepan, add the chopped onion and let it simmer for a while.
  • Take it off the fire and add 2 to 3 tablespoons of flour. Stir well. Add the curry powder to taste.
  • Keep stirring and add the stock you kept aside bit by bit until you get a thick sauce. Season to taste. (Personally I like to season with aromat from Knorr but you could use maggi or stock powder as well). Stir in the creme fraiche, you can use less or leave it out when you want a leaner dish.
  • Add the chunks of tomatoes and melon and the chicken.
  • Heat it all through and serve with white rice.
  • Tell us what you think