Fusion Curry - my own recipe

Fruity, spicy, a fusion of french, portuguese and indian style curry

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Step 1

Marinate the chicken: Blend garlic cloves, green chillies, fresh ginger ginger, dry white wine wine, paprika and salt. Coat the chicken , add the 2 bay leaves bay leaves and refrigerate for 3 to 6 hours. For an overnight marinade, use half wine and half water.

Step 2

Cook the paste base: In a heavy pan, cook the coarsely chopped onion, and coarsely chopped shallots in vegetable oil on medium heat for 15 minutes, stirring often. Add the garlic cloves for the last 5 minutes.

Step 3

Spread on a parchment-lined tray and bake at 175 °C until deep mahogany and barely moist. Start checking at 30 minutes and stir every 10; it may need up to 45. Do not let the edges go black.

Step 4

Toast cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, cloves and black peppercorns in a dry pan for about 1 minute, then grind. Mix with ground cinnamon, ground nutmeg, ground cardamom, turmeric, cayenne pepper, fresh curry leaves and salt. Stir into the warm onions and pulse to a coarse paste.

Step 5

Drain the chicken, keep the marinade and bay leaves, and pat the chicken dry. In batches, sear in 2 Tbsp of the 3 tbsp olive oil until well browned but not cooked through. Set aside.

Step 6

Add the last Tbsp of oil and fry the fresh curry leaves for 9 minutes. Add the finely chopped onion, and finely chopped shallot, with a pinch of salt and cook for 8-10 minutes until soft and golden. Add tomato paste and cook 3 minutes until brick-red. Push the base aside, add the spice paste to the hot fat and stir for 30-45 seconds only.

Step 7

Immediately pour in the reserved marinade and bay leaves, scraping up the browned bits. Boil hard for 4m 30s until reduced by about a third and no longer sharp with alcohol.

Step 8

Simmer the sauce: Add chopped tomatoes, coarsely chopped mango, coarsely chopped pineapple, coarsely chopped apple, coarsely chopped banana (optional; add 25 g more mango if omitted) , half of the rice vinegar and the unsalted stock or water stock. Simmer gently, uncovered, until the fruit collapses.

Step 9

Remove the bay leaves. Blend until very smooth, then strain, pressing the pulp firmly with a ladle. Return to a clean pot and loosen with a splash of stock if too thick. Taste and adjust salt first, then acid or a little sugar, before the chicken goes in.

Step 10

Add the chicken and simmer very gently for 22 minutes, (35-40 for bone-in) until fork-tender. Add the frozen green peas peas for the last 3 minutes.

Step 11

Take off the heat until it stops bubbling, then swirl in the cold butter (or crème fraîche). Add the remaining vinegar and the lime juice to taste, a few drops at a time, tasting as you go. Garnish with toasted almond flakes, and fresh chopped coriander.