FEIJOA CHICKEN CURRY
Serves 4
Ingredients
- 2 tablespoons olive oil
- 4 chicken breasts, skinned, boned, and cut into bite-sized chunks
- 1 1/2 cups carrots, thinly sliced
- 1 cup red, yellow, or green bell pepper, cubed
- 1 cup onion, thinly sliced
- 1 clove garlic, minced
- 4 to 5 ripe feijoas, peeled, halved lengthwise, and cut into slices
- 1 tablespoon curry powder
- 1/4 teaspoon allspice
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
- 1 2/3 cups low sodium chicken broth
Method
- In a skillet, heat 2 tablespoons oil.
- Sauté chicken 3 minutes or until nearly done; remove from pan.
- Heat remaining oil in skillet; sauté carrots, bell pepper, onion, and garlic for 5 minutes or till carrots are nearly tender.
- Add chicken back to skillet with feijoas, curry powder, salt, allspice, and pepper.
- Stir cornstarch into chicken broth; pour into skillet with chicken mixture. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
- Serve with rice.
FEIJOA FEIJOA 
2017 a made this last night and was disappointed. It was boring and lacked colour contrast and I would not bother doing it again. Of course, everyone’s curry powder can make a big difference to the outcome but even so, this is a poor knock off of an old Jamie Oliver recipe… Just say in’, don’t bother!
Glad I came across your site – my boyfriend bought recently 2 kilos of feijoa and had no idea what to do with them. In Azerbaijan people usually use them in kompot, a sweet drink, but this one i can just buy in the shop. I’ll be making chicken curry this week :-)