cookware
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.
