Swedish flying Jacob casserole, hello 70s anyone? If you love chicken, curry, and a little bit of heat, you’ll love this dish. I have updated this recipe with some additional modern spices.
All-in-one dish Flying Jacob casserole is easy to make and a real Swedish classic with a taste of sweet from the banana, chili sauce, mango chutney and salt from the bacon and peanuts – perfect to make if you have many hungry guests. And if there are any leftovers, that’s good, it only tastes better the day after!
Good side dishes to accommodate this recipe are rice and why not, my pickled pressed cucumber.
“First we eat, then we do everything else.”
M.F.K. Fisher
Flying Jacob recipe history:
The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in Swedish cooking magazine “Allt om mat” (All about food) in 1976.
If you want to keep things simple and save time, you can use a grilled/roast chicken.
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Swedish Flying Jacob Casserole
Equipment
- Large/deep oven form
Ingredients
- 1 kg chicken file
- 300 g bacon
- 2 bananas sliced
- 5 dl cream
- 2 dl chili sauce Ketchupy-like-version
- 1 tbsp madras curry powder strong
- 3 tbsp mango chutney
- 1,5 dl peanuts, salty topping
- 1 chili finely chopped, topping
- 2 birds eye chili also called piri piri, topping
Serving
- 6 portions rice white or black rice
Instructions
- Prepare the ingredientsStart the oven and preheat it to 225C°/435F°
- Shred/cut chicken fillet and bacon.Heat a frying pan and fry the chicken and bacon pieces in batches so that there is not too much at once in the frying pan. Fry on medium heat until the fillet has a nice color. I usually fry for about 2 minutes, turn the pieces over and fry for about 2 more minutes. It does not have to be completely cooked through due to oven time,
- Place the chicken and bacon pieces in an oven dish where all the meat can fit. Slice the bananas and spread over the chicken and bacon pieces.
- Mix the cream with chili sauce, curry and mango chutney. Pour over.Sprinkle with peanuts and the chopped chilies.
- Gratinate in the middle of the oven for 25-30 minutes.
- Serve Flying Jacob with boiled rice (i used black rice this time) and with pressed cucumberMake yourself at home with Cuisine
2 comments
Are you not whipping the cream? That is how we did i in Sweden and Iceland.
Hi Rakel, Actually no, You do not have to. It’s still delicious
But there are variants of this recipe that includes whipping the cream.
Although I have never done it. But maybe I should try next time. More fluffy cream sounds good to mee as well.
Cheers
Richard