Skip to Content

Bakeapple (Cloudberry) Chicken Curry

Bakeapple Chicken Curry, aka Cloudberry Curry. A deliciously different curry idea. Lots of substitutes included if you can’t find cloudberries.

Bakeapple Chicken Curry close up featured image for Google

Bakeapple Chicken Curry

A bakeapple is the Newfoundland term for a cloudberry, a rare and prized delicacy in local food culture. It is the closest thing we have to an exotic fruit way up here in the far northeast of the continent.

These low growing berries thrive mostly on open acidic wetlands like marshes and bogs. Die-hard berry pickers often hold secret their favorite harvesting locations.

Close Up photo of a container full of cloudberries a.k.a. bakeapples in Newfoundland

Close Up photo of a container full of cloudberries a.k.a. bakeapples in Newfoundland

First appearing as bright red raspberry look-alikes, they ripen into a golden amber color. They have a sweet, slightly tart flavour that has hints of orange and apricot.

However, they do have a unique taste that is almost indescribable to the uninitiated. Let’s just leave it at simply delicious.

These berries have always traditionally made into jams and baked into tarts and pies. Understandably, these beautiful berries have, in the last 20 years or so, begun to appear in commercial applications.

That’s because of the burgeoning awareness of the excellent health benefits of northern wild berries. Rodrigues Winery in Markland, Newfoundland, about an hours drive outside St. John’s has also been turning these golden jewels of berries into delicious wines and liqueurs for years.

Bakeapple Chicken Curry shown in orange bowl served atop rice

Bakeapple Chicken Curry

Bakeapples in Savoury Recipes.

I sometimes use bakeapples in savoury applications as well, like in this Bakeapple Peach and Ginger Chutney.

As always, I do like to experiment with a little Newfoundland fusion cuisine on occasion. Being a fan of fruit based curries like the recent Mango Chicken Curry, the idea of a bakeapple curry with exotic spices really appealed to me.

Sweet onions and ginger also paired well with the bakeapples and spices in this successful experiment. It’s sure to really shake up your taste buds if you are in a circular dinner menu rut.

Ripe, fresh apricots, peaches or nectarines make an easy substitute for those who are not lucky enough to find a supply of tasty bakeapples.

Rock Recipes most popular posts of the last decade image with title text for Pinterest 

Like this Bakeapple Chicken Curry recipe?

You’ll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Bakeapple Chicken Curry photo with title text for Pinterest

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too! 


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Bakeapple Chicken Curry close up featured image for Google

Bakeapple (Cloudberry) Chicken Curry

Prep Time: 30 minutes
Total Time: 30 minutes
Bakeapple Chicken Curry, aka Cloudberry Curry. A deliciously different curry idea. Lots of substitutes included if you can’t find cloudberries.

Ingredients

For the marinated chicken

  • 3 cups plain yogurt
  • 3 pounds of boneless skinless chicken thighs (or boneless chicken breasts, see notes) 
  • 3 tbsp tandoori masala
  • 3 tbsp lime juice
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3 tbsp peanut oil

For the remainder of the curry

  • 2 large sweet white onions, diced
  • 1 large red onion, diced
  • 4 cloves minced garlic
  • 4 tbsp canola or peanut oil
  • 1/2 tsp red curry powder (or 1 tbsp chili powder), more or less to taste
  • 1 tsp tandoori masala
  • 2 tbsp yellow curry powder
  • 1 tsp black pepper
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1 tsp ground fennel seeds
  • 1 tsp ground coriander seeds
  • 4 cups bakeapples (cloudberries)
  • 4 tbsp freshly grated ginger
  • 3 tbsp brown sugar
  • 1 cup water
  • 2 cups low sodium chicken stock
  • 1 tsp salt
  • 1 large roasted red sweet pepper, diced
  • 3 tbsp butter

Instructions

    To prepare the chicken

You will need to drain the plain yogurt in advance of making the curry.

Drain it for about an hour or overnight in a colander lined with cotton muslin cloth or in a pinch, you can even use coffee filters.

Place all of the ingredients for the chicken and marinade in a large Ziploc bag and marinate in the fridge for about a half hour.

Completely cook the chicken thighs on a gas or charcoal grill and set aside to rest for a few minutes before cutting the chicken into large cubes. You can also cook the chicken under the broiler.

To prepare the remainder of the curry

In a large saucepan or dutch oven saute together the white onion, red onion, minced garlic and oil.for just a until softenedWhen completely softened, puree the onion mixture in a food processor and set aside.

Add a little peanut oil to the pot and add the curry powder, tandoori masala, yellow curry powder, pepper, garam masala, turmeric, cinnamon, cumin, cloves, cardamom, fennel, and coriander seeds. Stir constantly and cooking them for only 30 seconds to a minute over medium low heat.

Add the bakeapples, the pureed onion mixture, the grated fresh ginger, water, chicken stock, salt and drained yogurt.

Simmer together over low heat for about 20 minutes.

Add the diced chicken to the sauce and simmer for an additional 15 minutes. (Only about 5 minutes if using chicken breasts.)

Lastly add the roasted red pepper and butter

Simmer for only a couple of minutes more to warm through the peppers. Serve over steamed rice or with your favorite naan. Peshawari Naan with golden raisins, cashews and coconut is particularly good with this curry.

Notes

If using boneless skinless breasts, add them later to the sauce to keep them from drying out.

Chopped mango, peaches, nectarines or apricots can be substituted for the cloudberries.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 550Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 21gCholesterol 224mgSodium 980mgCarbohydrates 22gFiber 3gSugar 13gProtein 48g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Banoffee Pie - caramel toffee, bananas, and whipped cream all in a graham cracker crumb crust!
← Previous
Banoffee Pie
Vanilla Caramel Puff Pastries photo of 3 pastries stacked on a white plate
Next →
Vanilla Caramel Pastries a.k.a. Caramel Flakies

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laurie

Tuesday 27th of August 2019

Only frozen available in Ontario. Would I use them as in the recipe or alter?

Barry C. Parsons

Saturday 5th of October 2019

No difference.

Mark

Friday 31st of July 2015

I Cooked this up for some mainlanders this evening. They were raving about how good it was.

I have to say it was one of the better curry dishes I've ever made. The spice palate and aroma was truly amazing.

I was tired of making Jam, compote and baked goods with bakeapples. This recipe is outside the box and intriguing, but will honestly not disappoint.

Thank you very much for sharing.

Barry C. Parsons

Monday 3rd of August 2015

It's pretty popular around here too. Glad it was such a hit.

Food Safety Course

Tuesday 18th of October 2011

Truly delicious! It reminds me of home. My mom always makes me chicken curry whenever I go home. Thanks for sharing this recipe. I'll definitely try this one out.

Heathher J

Tuesday 16th of August 2011

I'll report back if I make this some day... Thanks for the recipe!

Barry C. Parsons

Tuesday 16th of August 2011

I think that would be fine. 1 cup jam might be a little under...maybe a cup and a half?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares

Sharing is Caring

Help spread the word. You're awesome for doing it!