A curry to go with champagne
Serves 4 – enjoy with a glass of bubbly!
For the curry sauce: 1 apple, ½ banana, ½ onion, 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon Japanese curry powder,
120 cl coconut milk, seaweed or chicken broth,
100 cl crushed tomatoes, 1 clove garlic, 1 bouquet garni (thyme, bay leaf, parsley)
For the chicken: 1 lb./400 g boneless chicken meat, 2 leeks, 1 tablespoon Japanese curry powder, 3 tablespoon soy sauce, 4 tablespoons butter, steamed rice
To make the Curry Sauce:
Dice the apple and banana, and set aside. Chop the onion. Heat the butter in a medium saucepan over medium heat. Add the onion, and sauté 5 minutes, or until translucent. Stir in the flour and the curry powder. Gradually add the coconut milk and the broth, stirring constantly to prevent lumps. Add the apple, the banana, the crushed tomatoes, and the bouquet garni. Cover, and simmer 30 minutes. Cool, then blend with an immersion blender until the sauce is smooth. Sieve the sauce, and reserve.
To prepare the Chicken:
Cut the chicken into pieces. Slice the leeks into ½-inch rounds. Place both in a large baking dish, sprinkle with the Japanese curry powder, and drizzle with soy sauce. Marinate the chicken 30 minutes.
Sauté the marinated chicken pieces in the butter until golden and cooked through. Meanwhile, reheat the curry sauce. Serve the chicken with steamed rice, and pour the curry sauce over top.
Ryoko Sekiguchi's recipe