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Flygande Jacob (Flying Jacob)

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“An 'oddball' recipe of Swedish origin that I've adapted slightly. The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in Allt om mat in 1976.”

Ingredients Nutrition

  • 4 chicken breasts, cut into bite-size pieces
  • 6 ounces bacon, diced
  • 12 cup finely-chopped onion
  • 1 12 cups heavy cream
  • 1 tablespoon curry powder
  • 2 tablespoons sweet chili sauce (or a hot and spicy ketchup)
  • 1 chicken stock cube
  • salt and pepper, to taste
  • 2 sliced bananas
  • 12 cup chopped dry roasted peanuts
  • To serve
  • cooked rice
  • oil (for frying)
  • rice


  1. Cook the chicken together with the bacon and onion until the chicken is no longer translucent and beginning to brown (about 10-12 minutes); drain off any excess fat and add the cream; bring to a boil.
  2. Reduce heat to a simmer; add curry powder, chili sauce, stock cube and salt and pepper to taste (careful - the stock cube will add salt, too). Gently stir in the sliced bananas and simmer for 5 minutes.
  3. Sprinkle over the peanuts and serve over rice.

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