jacques pepin's sweet & spicy chicken curry

ingredients
all
1 tbsp unsalted butter
1 tbsp canola oil
6 pieces chicken legs
skin removed, drumsticks and thighs separated
12 oz onions
about 2 1/2 cups diced
1 tbsp flour
2 tbsp curry powder
1 tsp cumin
1 1/2 tsp salt
1 1/2 tsp black pepper
1/4 tsp cayenne pepper
5 cloves garlic
crushed and coarsely chopped
1 cup water
1 whole granny smith apple
unpeeled, cored, cut into 1-inch dice
1 whole banana
large, firm, ripe, cut into 1-inch cubes
1 whole tomato
large, cut into 1-inch cubes
2 tbsp fresh mint
chopped
steamed rice
cookware
JP = Jacques Pepin, our kitchen hero

This is the tastiest pile of mush I've ever had. The curry isn’t made from a packet but from spices, banana, and apple. It was so fascinating, we had to try it!

This dish keeps for a few days in the fridge and is even better the next day, so don’t hesitate to cook a big batch!

Adapted from Jacques Pepin’s latest book, Essential Pepin.
1
Sauté the chicken in the butter and oil over medium high heat until lightly browned on the outside and cooked through on the inside. Reserve cooked chicken.
2
Sauté onions over medium heat for 2-3 minutes with the remaining fat in the skillet. Then add the flour, curry, cumin, salt, black pepper, cayenne, and garlic and stir well. Add the water, stir, then bring to a boil. Add reserved chicken to the skillet.
3
Then add apple, banana, and tomato. Bring to a boil with medium-high heat. Cover and simmer for 30-40 minutes.
4
At serving time, spoon chicken curry over a bed of rice and garnish with fresh mint.
source: Jacques Pepin
notes
Reserve the chicken skin from this recipe to make JP’s pea soup on page 21 of Essential Pepin.