Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.
Today, Perla Servan-Schreiber has concocted the dish of the day for you: a chicken curry with fruits, also possible with lamb.
Ingredients (for 12 people):
1 kg of chicken breasts, cut into large cubes or better into thin slices
4 limes
40 cl of whole milk yogurt (preferably stirred)
2 granny-smith apples
1 green banana
1 mango
2 medium onions
3 tablespoons of Madras curry
1 teaspoon of ground ginger
1 bunch of coriander
2 tablespoons of peanut oil
Salt pepper
Production :
1. Wash the lemons, grate the zest of one and squeeze them all.
2. Combine the juice and zest in a large bowl.
Add the chicken pieces and yogurt.
Stir and let macerate in the fridge for 30 minutes.
3. Peel the onions and apples and chop them.
Peel banana and mango and cut them into small cubes or thin slices.
4. Heat the oil in a 28 cm or two smaller non-stick sauté pan.
Add the onions, curry, ginger and fruit.
Stir for 5 minutes over high heat.
Cover over medium heat and let everything stew for a good half hour.
5. Place the chicken pieces and their marinade on top of this sauce.
Salt and chop the bunch of coriander.
Stir with 2 spatulas 5 to 7 minutes, it's ready!
6. Either you sit at the table, or you let stand until the next day where you will reheat on low heat, just before serving.
Adjust in salt, pepper and lemon and sprinkle with a few very green coriander leaves.
Tip: Serve with rice upright, 60g per person and get ready to delight a happy table. This curry can also be made with vegetables of your choice instead of chicken.