Author Topic: Carambola Curry Chicken  (Read 3432 times)


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Carambola Curry Chicken
« on: June 10, 2017, 11:50:15 AM »
            Carambola Curry Chicken


   Chicken strips white or dark meat 1 to 1.5 lbs (I like dark meat it stays moist)
   1/4 stick butter
   2 Tablespoons of Curry powder
   4 large tree ripened carambola (2 carambola per serving, add meat for more servings)
   1 cup white sugar (or 1/2 cup white 1/2 cup brown sugar)
   Large dash of Soy sauce
   1 tsp chopped garlic
   Cooked white rice sufficient for number of servings needed
   1 TBSP Sesame oil (more to taste)

   Prepare carambola by coring and removing the green "wing" tips, blend with sugar(s), add water if needed to make a thick juice. No NOT STRAIN!

   Braise chicken and garlic in the butter and sesame oil to a light gold, and add carambola juice (add some water if carambola is not very juicy), add
   curry, and soy sauce. Bring to boil and lower heat and simmer for ~10 minutes (or till chicken is thoroughly cooked) and serve either over
   rice or on hoagie rolls

   Serves 2 or 3 depending on appetite of guests :-)



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Re: Carambola Curry Chicken
« Reply #1 on: June 10, 2017, 08:28:58 PM »
You should sauté onions and fry the curry powder to enchance the flavour of essential oils in your condiment.


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Re: Carambola Curry Chicken
« Reply #2 on: May 29, 2018, 06:08:16 AM »
Oh boy that sounds amazing. Going to give it a try. Thanks!


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