March 6, 2016

Pollo al curry  – Chicken curry

Recipe.34

This recipe is an exploration and appreciation of flavors which are very different from the Mediterranean ones I grew up with. The first time I went to England I was eighteen year old and I spent the entire Summer in a very small village, not too far from London. I still have imprinted in my mind the memory of a very strong smell of  curry and other spices coming from the little streets next to the house where I was living back then. Among many things I discovered about English culture, I learned that English people love curry! After colonizing India, the British developed a taste for curry and  indian food in general,  which has been permanently absorbed by British cooking. In Sicilian cooking you will find many other spices such as saffron, nutmeg, clove, cinnamon, which are the result of the influence of the Arab culture that once dominated Sicily. They in fact ruled Sicily for  over two centuries. Many of the most popular Sicilian foods trace their origins to the Arab period.

I learned how to make this delicous dish from my mother in law many years ago. She used to cook it for us everytime we would visit her in Ireland. Even Irish people adopted some Indian food in their cuisine. To reduce the spiciness of this dish, Pat used to serve it with some sliced banana.

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© 2016 Iose’ Cocuzza All Rights Reserved

 

Ingredients:

  • 1 chicken (you can either use the meat from a bought roasted chicken or sautee some chicken breast cut into bite sizes in olive oil )

  • 1 cup of coconut milk

  • 1  yellow onion sliced

  • 1 clove of garlic crushed

  • 1 red bell pepper sliced and cut in 1 inch pieces

  • 1 or 2 dry bay leaves

  • A handful of raisins or dry currants

  • 1 unpeeled apple, cut in small pieces – seeds discarded

  •  2 to 3 tbsp curry powder  (medium to hot)

  • 1 tsp of cocunut sugar (or any other sugar of your preference)

  •  A few basil leaves (to add at the end – this is optional – my personal touch)

  • salt and pepper

  • olive oil

  • short grain brown rice to accompany the dish

 

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© 2016 Iose’ Cocuzza All Rights Reserved

Start by sauteeing the chicken breast pieces or roasted chicken in a large pan with the onions and the garlic in some olive oil. After a few minutes add the red bell pepper, raisins, bay leaves and cook for  10 to 15 minutes. Add the cococnut milk,  curry powder, sugar and the apples pieces.  Cover and simmer for another 20 minutes. Add some broth or water if needed.  Season with salt and pepper and add basil leaves at the end. Serve with some  rice  on the side.

 

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© 2016 Iose’ Cocuzza All Rights Reserved

 

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2 Responses to “”

  1. Tomasz Says:

    Its only 8am and im already hungry by reading this local recipe!
    I just need to get hands on organic local chicken this week – and voila’!
    I still have in cupboard curry leaves, will throw them into pot. And I saw also next to leaves unopened bag of pearl barley – will give it a go instead of rice.
    Yummy, yummy, im so hungry already!

    Like

  2. marianna cocuzza Says:

    i tried Iose s curry, or better, Pat’s legacy and I can confirm it is absolutely delicious! the banana slices give it a very unique different twist to it!

    Like


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