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.
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