jacques pepin's sweet & spicy chicken curry

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
steamed rice
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.
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.
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.
Then add apple, banana, and tomato. Bring to a boil with medium-high heat. Cover and simmer for 30-40 minutes.
At serving time, spoon chicken curry over a bed of rice and garnish with fresh mint.
source: Jacques Pepin
Reserve the chicken skin from this recipe to make JP’s pea soup on page 21 of Essential Pepin.