CHICKEN CURRY

 

 

This curry is very fragrant! The mix of spices is perfect! Enjoy this delicious chicken with a Gewurztraminer, sweet white wine from Alsace!

 

Preparation: 30 min; cooking time: 50 min.

Serving 4-6

 

8 chicken thighs, skinless and cut in half

3 tbsp vegetable oil

4 bunch green onions

5 garlic cloves, minced

2 bay leaves

1 tbsp cinnamon

2 tbsp curry

½ tbsp cumin

4 cloves

1 can and a half coconut milk (unsweetened)

6 tbsp golden raisins

Salt and pepper

2 tbsp butter

2 tbsp sugar

Salt and pepper

3 oz coconut flakes

1 lime

Fresh cilantro leaves for garnish

1 jar of mango chutney for serving

 

Wash thoroughly the green onions and slice them. Keep the white parts separated from the green parts.

Put the oil in a Dutch oven and warm it on medium heat. Add the chicken thighs and cook 3 minutes on all sides. Add the green parts of the onions, garlic and bay leaves and cook 3 minutes, stirring constantly.

Add the cinnamon, curry, cumin and cloves and cook 3 minutes, stirring to combine all the ingredients.

Add the coconut milk and raisins. Season the preparation with salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer 30 minutes.

Meanwhile, melt the butter in a small frying pan. Add the white parts of the onions and cook 5 minutes. Add the sugar and caramelized the onions 5 minutes.

Toast the coconut flakes in a small frying pan until golden brown.

When the chicken is ready, add the zest of the lime and fresh chopped cilantro leaves.

Serve the chicken curry with coconut ginger rice and mango chutney. Top with the toasted coconut and caramelized onions.

 

Bon Appétit!