Recipe: Chicken Curry

Name: Chicken Curry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 beautiful chicken cut into 8 pieces; 2 large onions thinly sliced; 2 apples peeled, cored and cut into large chunks; 30 centiliters of coconut milk; 2 tomatoes (blanched, cored and cut into large chunks); 20 centiliters of liquid cream; 1 garlic clove degerminated and crushed; 1 teaspoon of ground cinnamon; 2 tablespoons of curry; 1 crushed cardamom (if possible otherwise in powder form); thyme and bay leaf; 2 tablespoons of olive oil; fine salt

By chef patrick Asfaux 4.9/5 (10 reviews)

Prep 15 min

Cook 50 min

Total 1h05

Servings 4 serv.

you can also find it spelled as curry, cary, or kari

Ingredients for 4 servings

Adjust for

servings

1 beautiful chicken cut into 8 pieces
2 large onions thinly sliced
2 apples peeled, cored and cut into large chunks
30 centiliters of coconut milk
2 tomatoes (blanched, cored and cut into large chunks)
20 centiliters of liquid cream
1 garlic clove degerminated and crushed
1 teaspoon of ground cinnamon
2 tablespoons of curry
1 crushed cardamom (if possible otherwise in powder form)
thyme and bay leaf
2 tablespoons of olive oil
fine salt

Step-by-step directions

1 In a large saucepan put the olive oil then when it is hot, add your sliced onions, the crushed garlic clove, the diced apples a little thyme flowers a bay leaf season with cinnamon and cardamom and let simmer for 10 minutes.

2 Meanwhile stiffen your chicken pieces in olive oil then drain them and pour them into the saucepan, add the 2 tablespoons of curry, the diced tomatoes then moisten with coconut milk and salt with fine salt.

3 Gentle cooking for approximately 40 minutes after 30 minutes add the fresh cream.

4 Personally I don't strain the sauce I just remove the bay leaf but some prefer to decant the chicken for presentation and strain (sift) the sauce.
You can serve with good creole or madras rice but I really like this curry with fried "plantain" bananas.