Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
The dutch name for this dish is “Kip Kerrie”, my mom frequently cooked it for us when we were little. You can even buy packages here in the supermarket to make it. I wanted to make it from scratch, so I searched for a recipe on the internet on which I loosely based my own recipe. Translating the name of the dish was the hardest part, literally it get’s translated as Chicken Curry, but that has a totally different feel than the dutch word for some reason. So I thought a lose translation would work better and my boyfriend and I eventually came up with the name Fruity Yellow Chicken Curry. It’s a rich curry with lots of different ingredients, but still relatively simple to prepare. The curry is yellow and has two different types of fruit, peas, raisins, chicken and veggies. It’s really good and nostalgic for me.
This recipe is loosely based on Uit Pauline’s Keuken her Kip Kerrie met Ananas Recipe.
- Red Bell Pepper – 2
- Onion – 1
- Garlic – 4 cloves
- Green peas – 1 cup
- Raisins – 1 cup
- Apple – 1
- Pineapple – Half a can or 5 slices
- Water – 1 liter/ 4 cups
- Bouillon Cubes – 2
- Chicken or veggie meat substitution – 1 piece or package or about 150 gram
- Curry Powder – 3 tablespoons
- Onion Powder – 1 teaspoon
- Cayenne Pepper – 1 teaspoon
- Fenugreek – 1 teaspoon
- Chicken Spices – 2 heaped teaspoons
- Cornstarch – 3 tablespoons or more if necessary
This recipe feeds about 3-4 people. Can be served with naan, pita or rice.
- If you are adding chicken to the dish start by slicing and dicing the chicken in small squares. Put the chicken in a small bowl with about 1 tablespoon oil and the chicken spice mix. You can also add some cayenne pepper. I often bake the chicken separately and prefer to spice it a bit, it tastes almost the same as when you add it to the sauce form the start. If you add it to the sauce you can either cook it beforehand or add it during the third or fourth step.
- First start by slicing and dicing the onion, garlic and red bell pepper.
- Heat some oil in a wok and bake the garlic, onion and fenugreek until the onion is translucent. Then add the red bell pepper. Add the water, bouillon cubes, curry powder, onion powder and cayenne pepper. Let it cook for about 10 minutes.
- In the meantime slice and dice the apple and the pineapple. Once the sauce has cooked enough add the apple, pineapple, raisins and peas. If serving with rice start cooking the rice now. In a small pan heat some oil and start baking the chicken now.
- Cook for another 10 minutes while the rice cooks and the chicken bakes. Add some cornstarch mixed with water to the sauce to thicken the sauce.
- Remove the pan from the heat and serve the curry with chicken and rice.
- Chicken in the curry. Instead of baking the chicken separately add it when you also add the red bell pepper in step 2 and bake and cook it with the rest of the sauce. You can also boil it beforehand and then add at step 4.
- vary with veggies. Feel free to remove any veggies you don’t like and add those you do like.