JP = Jacques Pepin, our kitchen hero

This is the tastiest pile of mush I've ever had. The curry isn't made from a packet but from spices, banana, and apple. It was so fascinating, we had to try it!

This dish keeps for a few days in the fridge and is even better the next day, so don't hesitate to cook a big batch!

Adapted from Jacques Pepin's latest book, Essential Pepin.
 unsalted butter1 tbsp
 canola oil1 tbsp
 chicken legs6 pieces
skin removed, drumsticks and thighs separated
 onions12 oz
about 2 1/2 cups diced
 flour1 tbsp
 curry powder2 tbsp
 cumin1 tsp
 salt1 1/2 tsp
 black pepper1 1/2 tsp
 cayenne pepper 1/4 tsp
 garlic5 cloves
crushed and coarsely chopped
 water1 cup
 granny smith apple1 whole
unpeeled, cored, cut into 1-inch dice
 banana1 whole
large, firm, ripe, cut into 1-inch cubes
 tomato1 whole
large, cut into 1-inch cubes
 fresh mint2 tbsp
 steamed rice


Sauté the chicken in the butter and oil over medium high heat until lightly browned on the outside and cooked through on the inside. Reserve cooked chicken.
Sauté onions over medium heat for 2-3 minutes with the remaining fat in the skillet. Then add the flour, curry, cumin, salt, black pepper, cayenne, and garlic and stir well. Add the water, stir, then bring to a boil. Add reserved chicken to the skillet.
Then add apple, banana, and tomato. Bring to a boil with medium-high heat. Cover and simmer for 30-40 minutes.
At serving time, spoon chicken curry over a bed of rice and garnish with fresh mint.

Reserve the chicken skin from this recipe to make JP's pea soup on page 21 of Essential Pepin.


Jacques Pepin