FRANKIE HARDING'S CHICKEN OR SHRIMP CURRY

Frankie Harding's Chicken or Shrimp Curry image

Provided by Julia Reed

Time 1h

Yield 6 servings

Number Of Ingredients 30

3 tablespoons unsalted butter
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and thinly sliced
1 rib celery, thinly sliced
3 to 4 tablespoons hot curry powder
1/2 teaspoon chili powder
3 tablespoons all-purpose flour
1 can (about 14 ounces) coconut milk
1/2 teaspoon salt
1/8 teaspoon ground mace
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 Rome or McIntosh apple, chopped
2 tablespoons currant jelly
2 tablespoons mango chutney, puréed in food processor or blender
1 1/2 pounds skinless, boneless chicken breasts, freshly poached in simmering stock until just cooked through (about 4 minutes) and cubed, or 1 1/2 pounds medium shrimp, steamed until just pink (about 3 minutes), peeled and deveined (reserve cooking broth
Heavy cream (optional)
Cooked white Basmati rice (allow 1 1/2 cups per person)
4 slices cooked bacon, crumbled
3 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1 crisp apple (like Fuji), coarsely chopped
1 hard-boiled egg, white and yolk sieved separately
1/2 cup coarsely chopped cashews, peanuts or pistachios, toasted
1/2 cup mango chutney
1/2 cup shredded coconut, toasted
1/2 green bell pepper, finely chopped
1 banana, coarsely mashed (just before serving)

Steps:

To make the sauce: Melt butter in a 3-quart saucepan over medium-low heat. Add onion, carrot and celery and cook, stirring occasionally, until soft, about 5 minutes. Add curry and chili powders and cook, stirring, for 5 minutes. Whisk in flour, coconut milk and 1/3 cup water, raise heat to medium and whisk until just boiling. Whisk in salt, mace, allspice, nutmeg, cloves, cinnamon and then apple. Reduce heat to low, cover and simmer for 30 minutes. Push through a strainer with a metal spoon into a medium bowl, cover and refrigerate overnight.
When ready to serve, place the sauce in a saucepan and stir in currant jelly and chutney. Heat over medium heat until blended, whisking occasionally. Add chicken or shrimp, stir and cook until heated through, about 5 minutes. If mixture is too thick, thin with chicken or shrimp cooking liquid or heavy cream. Serve with the rice and the condiments in separate bowls.

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