curried chicken fricassée with coco-rum ice cream
Begin by preparing the curry:
In a non-stick pan, toast all the seeds à sec.
Toast the bay leaf separately.
Grind together in a food processor.
Add the following ground spices, based on your mood or personal taste:
> Ground ginger
> Cinnamon
> Nutmeg
> Mace
Be sure to include curcuma or Indian saffron!
Prepare the Sauce:
Stew the thinly sliced onions together with the grated ginger, minced garlic, tomato, and curry spices
(don’t be afraid to include lots of curry, as liquid will be added next, thereby moderating the taste.)
Add the chicken stock and reduce by half.
Blend all together.
Add the coconut milk, and
Cook over very low heat for twenty minutes or so.
Important:
Be very careful that the preparation doesn’t boil!
Otherwise, it may separate.
Prepare the coco-rum ice cream:
Infuse the grated coconut with the whole milk and coconut milk.
Then, proceed as if making crème anglaise, or custard:
Beat the egg yolks with the sugar and salt until they turn pale yellow.
Pour in the infused milk, mix together and
Cook again over low heat, stirring constantly with a spatula until the custard coats the back of the spoon.
Chill quickly on ice,
By placing the bowl of custard on top of a larger bowl filled with ice cubes.
Cool the custard by drawing the shape of an “8” through the custard with a spatula.
Add raisins, rum, and the apple diced into small cubes.
Pour into a sorbet maker, process according to instructions, and
Set aside.
To finish, prepare the chicken:
Retrieve the aiguillette, the thin slice of white meat located under the wishbone, and
Keep it whole.
Cut the remainder of the chicken breast into three large pieces.
Raidir, or firm up all the pieces of meat in hot peanut oil without browning them.
Add the chicken breast meat to the sauce and,
Cook over low heat, making sure that the sauce does not boil.
Cook for approximately 15 minutes.
Serve the curried chicken with the coconut ice cream.
- Use a generous amount of curcuma in the curry,
as this is what gives curry its characteristic color.
- Tips when preparing the custard:
When cooking the custard, add a pinch of flour to keep the heat from rising too high
and causing the cream to separate (in this case, egg coagulation.)
- When chilling the custard, use large ice-filled trays
so there is a greater contact surface between the custard and the source of cold,
thereby allowing the custard to cool more quickly.
- If you do not own an ice cream maker, a good-quality store-bought ice cream will substitute nicely!
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APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
This is no ordinary recipe:
a rare occasion to learn how to make your own curry,
thanks to Ghislain Fernandez,
an international chef who trained in France
and honed his talents in Spain.
He currently directs the restaurant-workshop
for the Cordon Bleu school in Peru.
I love his sophistication, the way he blends the flavors of Provence and South–America —
with a touch of Asia!
His talent is representative of our time:
no borders,
and an unleashed desire to share his passion!
delicate 
- As an accompaniment, serve with Madras rice
(rice pilaf garnished with diced red pepper, dried raisins, toasted sliced almonds,)
and with a julienne of vegetables (turnips, carrots, zucchini, cherry tomatoes): first steamed, and then sautéed.)
-I like to serve these vegetables inside a circle of plantain banana, thinly sliced with a mandoline (1 to 2 mm or 1/8 in. slices,)
Drizzled with curry oil, and broiled until lightly golden.
- Use this curry recipe as the basis for many other dishes:
For instance, simply sauté shrimp in olive oil along with this “homemade” curry.
Serve with good-quality white rice…
And don’t forget the scoop of coconut ice cream!
Ingredients for 10 people:
For the curry:
➢ 2 teaspoons each of the following spices in seed form:
cumin, coriander, mustard,
➢ 1 teaspoon anise seeds
➢ 2 to 3 star anise cloves
➢ 2 cloves
➢ ½ teaspoon black peppercorns,
o more, if you like it strong;
o less, if you prefer it mild.
➢ 1 whole Cayenne chili pepper:
o if you like it really hot!
➢ 2 bay leaves
➢ And the following ground spices:
o Ginger,
o Cinnamon,
o Nutmeg,
o Mace,
o Curcuma or Indian saffron
For the sauce:
➢ White onion: 1 kg / 2 lbs (6 to 8 firm onions)
➢ Fresh ginger: 50g / 2 oz (one small piece measuring 4 cm., or about 2 in.)
➢ 5 cloves of garlic
➢ Tomatoes, peeled and seeded: 250 g / 9 oz (about 3 tomatoes)
➢ Chicken stock: 1 liter / 1 quart
➢ Coconut milk: 1.5 liter / 1.5 quarts
For the coconut ice cream:
30 cl / 10 fl. oz. whole milk
70 cl / 24 fl. oz. coconut milk
100 g / 3.5 oz grated coconut
7 egg yolks
125 g / 4.5 oz sugar
8 g / ¼ oz salt
50 g / 2 oz raisins
10 cl / 3.5 fl. oz. rum
1 Granny Smith apple
White chicken breast meat, preferably from
a Poulet de Bresse where available,
or a farm-raised chicken.