Name: Flygande Jakob
Prep time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Swedish Cuisine
Ingredients: 500 qty grams of cooked chicken, chopped into large pieces; 450 qty grams of cooked long grain rice; 200 qty ml of cream; 100 qty ml of milk; 50 qty ml of chili sauce, tomato purée or ketchup; 1 tsp curry powder; 2 qty bananas, sliced thickly; 150 qty grams of bacon, chopped; 35 qty grams of salted peanuts, chopped; 1 qty Green salad, to serve; 1 qty Salt and pepper, to taste

This recipe is essentially a curry casserole with a few of tweaks for the more creative cook. The main ingredient is chicken, which is good so far. Curry powder and a dab of hot sauce provide heat, while milk and cream give it body. When bacon is used as a salty, crispy garnish, things get a little out of hand. Then there's the salted peanuts, which are strewn on top just before serving. What's the true surprise ingredient? Sliced bananas, added to the chicken curry. This dish has a little bit of everything: sweet, fruity, salty, creamy, and spicy.

Flygande Jakob

Line the bottom of a 20cmx30cm roasting tray or casserole dish with the cooked rice. Top the mixture with the chicken. 

Mix cream, milk, salt, pepper, chilli ketchup, curry powder. For an extra fluffy sauce, whip the cream lightly before mixing.

Pour the mixture over the chicken. Add the sliced banana and peanuts. Bake it in the oven for 15-20 minutes.

 Meanwhile, fry the bacon on the stove until crispy. Sprinkle the bacon over the finished casserole and serve with a green salad on the side. 

Flygande Jakob

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