Chicken Curry - Chef Paul Style
Serve this magic curry over rice with lots of sauce and your friends and family will love you more.
2 Tablespoons plus 1 - 1/4 teaspoons curry powder reserved
1 Tablespoon Chef Paul Prudhomme's Poultry Magic(R) or Meat Magic(R) or Vegetable Magic(R)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground tumeric
1/2 teaspoon ground coriander
CHICKEN: 1 lb. boneless chicken, cut into bite-size pieces, about 2 cups
4 Tablespoons unsalted butter
3 cups chopped onions
5 Tablespoons chopped jalapeno peppers
2 cups unpeeled chopped apples
1 cup sliced bananas
1/3 cup raisins
1/2 cup pecan pieces, roasted
1 - 1/2 cups chicken stock
3/4 cup unsweetened coconut milk
1/2 cup coconut flakes, tightly packed
Thoroughly combine the seasoning mix ingredients in a small bowl. Season the chicken evenly with 1 Tablespoon of the seasoning mix.
In a 4-quart saucepan combine the butter, onions, jalapeno peppers and the remaining seasoning mix. Stir frequently over high heat until the butter melts, about 5 minutes. Reduce heat to medium and cook for 20 minutes, stirring and scraping occasionally. Add half of the apples, the bananas, raisins and pecans. Cook, stirring frequently, until mixture is fairly mushy, about 20 minutes. (Add a little more butter if the mixture seems too dry.)
Increase the heat to high and add the chicken and the remaining apples. Stir frequently until the chicken becomes opaque, about 3 minutes. Add the remaining ingredients except rice and stir and scrape the pan well. Reduce heat to medium and simmer for 15 minutes.
Serve 3/4 cup of sauce and 3/4 cup of hot cooked rice per person.
4 - 1/2 cups hot cooked rice
Attributed to: Chef Paul Prudhomme, (C)1999. Reprinted with permission.