For ➍4 chicken leg fillets, cubed or sliced
1 apple, cubed
2 tomatoes, peeled & seeded
1 onion, cut
butter
pepper & salt
2 ts curry powder
1 tbs dry white wine
1 tbs coconut milk
1 tbs Batida de Coco*
1 tbs honey
2 dl cream**
Sauté chicken in butter. Add pepper & salt. Remove from pan.
Sauté onion in the pan. Add curry. Add wine, coconut milk, honey and Batida the Coco. Mix in the cream and reduce the sauce.
Add chicken, apple and tomato.
Add pepper & salt.
Serve with coconut rice.
**Or use more, slightly thickened, coconut.
Not Indian at all, this quick curry is a welcome dish with a mild flavour. Use mild yellow Madras curry.
'Curry' is an anglicized name for the Tamil word for a secondary dish eaten with rice, and flavoured with curry leaves, 'karuvapillai' in Tamil, meaning dark leaf. The word was already used in English before the conquest of India to describe a stew, flavoured with spices, and now extends to a wide array of gravy dishes with Indian spices. The commercially sold mixes for the European and American market differ by brand and origin. Curries are also to be found in other Asian countries like Burma.
Try a North Indian butter chicken for a more authentic Mogul taste.
