skipme

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.
Ingredients
 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
chopped
 steamed rice

cookware

1
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.
2
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.
3
Then add apple, banana, and tomato. Bring to a boil with medium-high heat. Cover and simmer for 30-40 minutes.
4
At serving time, spoon chicken curry over a bed of rice and garnish with fresh mint.
Notes

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

Source

Jacques Pepin