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Recipe: Chicken curry with cardamom scented rice

Chicken curry with cardamom scented rice

A mild chicken curry served with cardamom scented basmati rice.
Recipe: Chicken curry with cardamom scented rice

Chicken curry with cardamom scented rice

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Ingredients
Quantity for 6 person(s)
  • Supreme(s) of chicken breast : 6 whole
  • Olive oil : 10 cl
  • Plain flour : 20 g
  • Onion(s) : 1 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Sultana(s) : 40 g
  • Flaked almonds : 40 g
  • Apple(s) : 0.5 whole
  • Pineapple : 0.25 whole
  • Water : 20 cl
  • Double cream : 20 cl
  • Curry powder : 10 g
  • Ground turmeric : 5 g
  • Lemon juice : 2 cl
    • For the garnish(es)
  • Basmati rice : 350 g
  • Green cardamon pods : 5 whole
  • Water : 70 cl
  • Coarse salt : 5 g
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Recipe method

Cut the chicken breasts into 6 pieces.

Peel the pineapple and the apple and then cut them into small cubes.

Peel and finely chop the onion.

Cook the rice: rinse and then place in a pan with 2 times its weight in water. Add five cardamom pods and a pinch of salt. Cover and boil until all the water has evaporated. Take off the heat, don't remove the lid and leave to steam for 5 minutes.

In a very hot pan, sear the chicken pieces with a dash of olive oil. Cook each side of the chicken for 4 to 5 minutes. Add the onions, cook them a little and then add the flour. Season. Add the pineapple, raisins, powdered almonds and the spices (curry and turmeric). Deglaze with water, the cream (or coconut milk) and cook for a further 5 minutes.

Before serving, add the apple and a few drops of lemon juice.

Serve the rice in a deep plate or bowl, place the chicken on top and dress with the sauce.

Replace the cardamom with cinnamon or star anise to give a different flavour to your curry. You can also add a little chilli to add some heat to your curry!

Recipe techniques in video

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