Chicken or Prawn Javanese Beer Curry
photo by AmandaInOz
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 44.37 ml butter
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 4.92 ml fresh ginger, minced
- 29.58-59.16 ml curry powder (I use Yeo's Malaysian, nice and hot)
- 14.79 ml flour
- 236.59 ml chicken broth
- 236.59 ml beer
- 1 apple, peeled, cored and diced
- 29.58 ml mango chutney
- 9.85 ml tomato paste
- 9.85 ml honey
- 1 lemon, juice of
- 236.59 ml whipping cream
- 709.77 709.77 ml prawns, shelled and cooked or 709.77 ml chicken, cooked and chopped
- salt
directions
- Melt butter over medium heat and brown onion, garlic and ginger until golden.
- Combine curry powder and flour and add to onion, stirring to blend. Reduce heat to low and cook 2-3 minutes.
- Add Broth, beer, apple, chutney, tomato paste, honey and lemon juice. Blend well and simmer on low about 25 minutes.
- Let cool slightly then transfer to food processor and blend until smooth. Strain through a sieve to make a perfectly smooth sauce.
- Return to pan and stir in cream. Add shrimp, prawns or chicken and heat through gently.
- Season with salt and garnish with green onion, chopped peanuts or roasted coconut. Lovely with coconut rice.
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Reviews
-
This was a very tasty curry. The chopped peanut garnish really added a great texture and flavour to the fruitiness of the curry. There was a lot of sauce for the amount of prawns, so I steamed some green beans and tossed them in at the end to bulk it out a bit. With rice, roti and the additional green beans, this made 8 servings for us. Thanks for posting! Made for PAC Fall 2009.