How many times do you feel like taking the plane and flying away from the daily routine of your stressful lives? I often do! That’s why I love to try various ethnic cuisines, so I feel as though I am travelling even though I’m staying at home - I can enjoy new tastes and fly off with my imagination! With this recipe I’m taking a direct ticket to India: what are we making? It’s a chicken curry with apples. The combination may seem unusual and you may wonder what we are doing with a green and crispy Granny Smith apple in a main course of Indian chicken curry. Well, because it tastes great! The curry powder we’re making for this recipe has a strong flavour of cinnamon, a spice that enhances and perfectly complements the taste of the apple. The same apple, for its part, provides a slight crunchiness and a pleasant acidity to the dish. The result is truly amazing. Obviously, you should serve basmati rice as an accompaniment!
Handmade Chocolate and Almonds Sweet Taralli
Taralli with celline olives and capers
Wooden box with terracotta jar and 3 liters of extravirgin olive oil
Tasting and tasting of artisan pastes
Sweet and sour peppers
Shi drum fish and wild peas sauce
Handmade Potatoes and Rosemary Taralli
Giardiniera (Mixed sweet and sour Vegetables)
Cut the chicken into large cubes and put them in a bowl to marinate with the soy sauce, the finely chopped garlic and a little cumin. Let it marinate until all the other ingredients are ready. Now make the curry: for the uninitiated, the curry or masala is not a single spice, but a mixture of spices and in India every family has its own recipe. The base of each masala has cumin, black pepper, coriander and turmeric. There are many variations; the following was invented by me. Grind the cardamom seeds, pepper, cinnamon, nutmeg, and then add the other ground spices. This curry has cinnamon which will give it a sweeter and more romantic taste. Cut the vegetables and the apple, trying to keep them all roughly the same large dice-size, like the chicken. Take a clay casserole, heat some oil and then brown the chicken. Once that is done, add the rest of the vegetables. Fry, adding the curry and a dash of white wine and cover with lid. Cook for 15 minutes. Meanwhile, prepare a little water with a teaspoon of flour dissolved in it. Uncover the pot and add to this mixture the grated zest of a lime. Cook for 5 minutes, remove from the heat and serve. I recommend you serve chicken curry with basmati rice.