An aromatic culinary creation that everybody likes. Impressive and very easy … We give you the recipe, but you can transform it according to your own preferences. One idea is to add a little freshly grated ginger and mango or remove the tomato paste, also instead of cashews you can “play” with almonds. You can also replace the milk cream with one or two full tablespoons yogurt that makes the taste smoother, as does my friend, Michel … who likes to cook the chicken in a mixture of olive oil and sesame oil for abundant taste.
Chicken Indienne with curry, fruit and nuts
By Vasilis Klosteridis, executive chef professor Etoile Cooking School, Athens
Ingredients
1 kg chicken without the bones
1 onion, finely chopped
1 carrot cut brunoise
1 clove garlic, finely chopped
½ cup olive oil
50 gr flour
1 tbsp tomato juice
20 gr curry powder
1 liter chicken broth
1 apple peeled and sliced
20 gr fresh mango finely chopped
20 gr black raisins
20 gr Aegina peanuts – Pistachio
20 gr pomegranate
20 gr cashews
Red and green peppers cut into pieces
A little mustard
A little milk cream or yogurt
For finishing
Apple into thin slices
Banana into thin slices
Pineapple into small pieces
Cashews
Pomegranate
Pistachio
Sesame or wild fennel
How to prepare
Cut the chicken into cubes of 2-3 cm.
In a deep skillet sauté the chicken in olive oil.
Add the garlic, onion, carrot and peppers.
Mix with a wooden spoon and leave for a while to sauté and for the aromas to emerge.
Then add the curry powder and flour and stir over low heat.
Add the tomato paste and a little mustard, the chicken broth, apple, mango, and raisins.
Cover the pan and cook over low heat for 30 minutes.
At the last moment, add a few drops of cream or a full tablespoon yogurt.
Allow to cool slightly and serve in a dish sprinkling the chicken with nuts, pomegranate and raisins.
Serve the chicken with basmati rice or mashed potatoes.
Small secrets
With pomegranate seeds always sprinkle our culinary creations and salads just before served, never cook the pomegranate or mix into hot food because it loses color and flavor.
