In this section we collect the editors’ favorite recipes. You’ll never guess where we found this amazing guide to making chicken banana curry. Imagine: in a book about Swedish home cooking!
Globalization brings its fruits, and in this case they are extremely good. It’s as if the Scandinavians took Asian brightness and spice, made some adjustments to their signature moderation and added heartfelt northern richness. It turned out to be a bit of a Frankenstein monster, but honestly, very cute.
Smooth, sweet curry sauce with hints of fruit and nuts – oh, how fitting an apple is in it! — gently envelops elastic pieces of well-cooked chicken, and velvety rice forms an ideal textural duet with an equally velvety ripe banana… No, we definitely didn’t take the trouble to leaf through that Swedish book in vain!
By the way, as a result of scrolling, a rhetorical question to the universe inevitably arises: do the Swedes have at least one recipe that does not begin with “take two deciliters of heavy cream”?!
So, take two deciliters of heavy cream…
Cooking time
General
2 hours 30 minutes
(your participation is required)
40 min.
Number of servings
6
Ingredients
Onion
2 pieces
Carrot
1 piece
Vegetable oil
for frying
Butter
1 teaspoon
Sweet apple
1 piece
Curry seasoning
2–4 tbsp. spoons
Flour
2 tbsp. spoons
Cream with a fat content of 20% or higher
200 ml
Sugar
1 teaspoon
Ground black pepper
taste
Ripe banana
1–2 pieces
Greenery
taste
Preparation
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1.
Prepare your ingredients.
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2․
Cut the chicken according to the standard pattern: cut off the limbs at the joints, and cut the breast and back in half. Place the pieces in a large saucepan or saucepan and add enough water to cover the meat. Add salt, bring to a boil and skim off the foam.
-
3․
Coarsely chop the peeled carrots and one onion. Add vegetables to chicken.
-
4.
Cook under a loose lid with a gentle bubbling for about an hour and a half, until the meat begins to easily separate from the bones.
-
5.
Remove the chicken from the broth and cool. Strain the broth and reduce over low heat by about half.
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6․
Break the warm chicken into small pieces, removing the bones and cartilage and removing the skin.
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7․
Cut the remaining onion into small cubes.
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8.
Fry the onion in a mixture of vegetable and butter until golden brown and soft.
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9.
Peel the apple and chop it into small pieces.
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10.
Add the apple to the onion and cook everything together for a few more minutes, then add the curry powder and mix well.
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eleven.
Dilute the flour with broth (about 100 ml) into a paste without lumps.
-
12.
Add this gruel to the fry, pour in 400 ml of boiled broth, cream and milk. Season the sauce with salt, add a teaspoon of sugar, pepper and cook over low heat, stirring, for about 10 minutes. Do not boil, otherwise the cream may curdle. When the substance thickens slightly and begins to readily envelop the spoon, it’s ready.
If you want a perfectly creamy sauce, strain it or rub it with a spatula through a sieve. But this is not a must-have, but an option: in general, small pieces of apple and onion do not make the dish worse at all.
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13.
Place the chicken in the sauce, mix gently, simmer everything together a little and turn off the heat.
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14.
Serve the chicken curry hot with fluffy rice, adding ripe banana slices to the plates and garnishing the dish with herbs.
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