Miss Chef® Apple and chicken coconut curry, with rice and cardamom
Plats- Nombre de personnes : 4
- Difficulté : 1
- Temps de préparation : 20 minutes
- Temps de cuisson : 20 minutes
Ingrédients
Apple and chicken coconut curry:
- 500g Miss Chef® Apples (or 4 apples)
- 500g chicken breast
- 100g onion (or one large onion)
- 15g olive oil
- 10g curry powder
- 35g unsweetened coconut milk
- 30g raisins
- 12g double pouring cream
- Fleur de sel
- Freshly ground pepper
Basmati rice:
- 3 cardamom pods
- 150g basmati rice
- 15g clarified butter
- 300g water
Préparation
Apple and chicken coconut curry:
- Cut the chicken breasts into large cubes. Set aside in the fridge.
- Peel and slice the onion.
- Wash, peel and core the apples. Cut them into medium-sized cubes.
- Heat the olive oil in a sauté pan and fry the onion and the chicken for about 2 minutes. Sprinkle the meat with curry powder, and brown all the pieces well.
- Add 2/3 of the coconut milk. Stir.
- Add the raisins and leave to simmer on a low heat for 10 minutes.
- Add the apples and continue to cook for a further 10 minutes.
- Lastly, add the cream and the remaining coconut milk. Stir gently. Season with salt and pepper and keep warm.
Basmati rice:
- Crush the cardamom pods in a mortar to release the seeds. Rince the rice.
- Heat the clarified butter in a saucepan or a small casserole dish and brown the cardamom seeds for about 2 minutes.
- Add the rice, and brown for 3 minutes until it is slightly glossy.
- Add the water, cover and cook for around 20 minutes until all the water has evaporated.
- Leave covered for 1 minute and serve hot.
Presentation:
Serve on warm plates, with the rice served separately.
Trucs et astuces
Sprinkle the plates with coriander leaves and/or finely chopped mint. You can also add pineapple, banana cubes or segments of peeled oranges with the pith removed.