Friday, November 16, 2018

A New Take on Using Custard Apples

For a fabulous main course try this one. The chicken stays moist and tender. Best served with a mash to soak up the sauce.


  • 250ml (1 cup) custard apple puree
  • 200ml plain yoghurt (low-fat is good)
  • 3tbsp caster sugar
  • 8 chicken pieces (skin on)
  • 3 onions, sliced
  • 4 cloves garlic, chopped
  • 125ml chicken stock
  • olive oil

Method:-

Mix together 250ml custard apple puree, 200ml thick plain yoghurt, and 3 tablespoons caster sugar. Set aside.

Heat a little olive oil in a large pan with a lid and brown the chicken pieces quickly.

Meanwhile, slice the onions and chop the garlic finely. Remove the chicken pieces from the pan and gently cook the onion and garlic until soft and golden.

Add the chicken stock and stir to deglaze the pan, return the chicken to the pan, cover and simmer slowly until tender, about 45 minutes.

Remove the chicken pieces. Reduce the remaining liquid in the pan to about 1/3 of a cup. Add the custard apple mixture to the liquid in the pan, stir well and season to taste.

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