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Chicken curry with tropical fruit and cardamon scented basmati rice Recipe

Tender chicken cooked in a creamy coconut curry sauce served with traditional basmati rice.

  • Preparation
  • Cooking time
  • Rest time
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(22 votes) 4.4/5
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  • Free range chicken breast(s) : 6 whole
  • Granny Smith apple(s) : 0.5 whole
  • Mango(s) : 1 whole
  • Onion(s) : 1 whole
  • Pineapple : 0.25 whole
  • Lemon(s) : 0.5 whole
  • Curry powder : 10 g
  • Plain flour : 20 g
  • Unsweetened coconut milk : 200 ml
  • Green cardamon pods : 5 whole
  • Chilli paste : 2 g
  • Ground turmeric : 3 g
  • Sultana(s) : 40 g
  • Basmati rice : 350 g
  • Flaked almonds : 40 g
  • Double cream : 200 ml
  • Water : 700 ml
  • Piment d'Espelette : 6 pinch(es)
  • Fine salt : 6 pinch(es)
  • Olive oil : 50 ml
  • ETAPE 1

    Remove the skin and bones from the chicken (if necessary), then cut into 4. Mix with the flour and salt.

  • ETAPE 2

    Peel the mango and the pineapple and cut into 5 cm cubes. Chop the onion finely. Cut the apple into 1 cm cubes.

  • ETAPE 3

    To cook the rice: rinse in cold water, then place in a saucepan and cover with double its volume in water. Add the cardamon pods and a little salt. Cover and simmer until the water has completely evaporated. Leave to steam for 10 minutes off the heat, without removing the lid.

  • ETAPE 4

    Brown the chicken on all sides in a very hot frying pan in a splash of olive oil for 4-5 minutes. Add the onions, season and then add the apple, pineapple, mango, raisins, flaked almonds and the spices (curry, turmeric and chilli paste). Deglaze with a little water then add the coconut milk and the cream. Cook for 5 minutes, check the seasoning and add a squeeze of lemon juice before serving.

  • ETAPE 5

    Serve the rice in soup plates, arrange the chicken on top and pour over the sauce.

Chef's tip

«Add some chilli to give the curry some heat. You can also replace the double cream with yogurt - just stir the yogurt through before serving and do not boil.»

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