by ChefJune
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my 77 recipes »
ChefJune's Notes:
Expand5 boxes pitted prunes Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
2-3 medium-sized onions, coarsely chopped Ask a question about this ingredient
2 green peppers cut in 1/2" dice Ask a question about this ingredient
1 tart apple, peeled & chopped Ask a question about this ingredient
1 tablespoon dried thyme Ask a question about this ingredient
1 tablespoon dried oregano (or use 2 tablespoons of each, fresh) Ask a question about this ingredient
2 whole dried bay leaves Ask a question about this ingredient
3 tablespoons Madras curry powder Ask a question about this ingredient
10 ounces chicken stock (or water) Ask a question about this ingredient
3-4 tablespoons all-purpose flour Ask a question about this ingredient
juice of 1/2 lemon Ask a question about this ingredient
8 ounces plain yogurt Ask a question about this ingredient
grated unsweetened coconut for garnish Ask a question about this ingredient
In a large saucepan, melt the butter and sauté the onions until translucent. Add green pepper and apple, and all the spices. Cook down.
Ask a question about this stepAdd flour and make a roux. Stir until flour is beige and well incorporated.
Ask a question about this stepAdd stock or water. Simmer 20 minutes. Add yogurt and lemon juice. Add prunes and simmer for about 20 - 30 minutes.
Ask a question about this stepRefrigerate until ready to serve, but be sure to bring up to room temperature. Garnish with unsweetened coconut.
Ask a question about this step
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
