My dad will never be known as an amazing chef, but there is one dish that he knows how to do! When I was a small kid, I remeber it needing to be a special occasion for him to go into the kitchen but when he did, the Curry was delicious.
For 4 people
- 500gr chicken thigh filets
- 2 white onion
- 1 garlic clove
- 125ml white wine
- 150ml chicken stock
- 1tsp cumin
- 1tsp cinnamon
- 2 Tbsp curry powder
- 2 cans peach slices in syrup
- 150ml cream
- 1 Tbsp honey
- vegetable oil
- salt, pepper
- 1 1/2 cups rice
- water according to packet
- black sesame
- Get out your best friend in the kitchen: the rice cooker! Fill in the rice, water and a pinch of salt and set the rice cooker to cook.
Preheat the oven to 80°C.
- Dice the chicken thighs in inch x inch pieces and salt. Chop up the onions and the garlic clove. While doing that, heat up vegetable oil in a pan and sear the chicken until nicely coloured, but not cooked through. Take them out and place on a plate in the oven to keep warm.
- Add the chopped onion and garlic to the remaining olive oil and cook until translucent.
Add the cumin, cinnamon and curry powder and heat up in the pan for a couple of minutes.
- Deglaze the pan with white wine and let it reduce to 1/4 of its volume.
Add the chicken stock and reduce again.
- While it is reducing, strain the peach slices from the juice and add the juices to the pan. Chop up the slices in bite sized pieces and reserve for later.
Now you can decide if you want to leave the sauce rougher with the onions in, if you wanna puree the sauce with the onions in it or just strain the onions out.
- After you have decided what you want to do, add the cream and stir it in.
Add the peach slices and the chicken back into the sauce.
- Season the sauce to taste with honey and salt. You want to have a sweet taste of the peaches and honey, the spicyness of the curry powder and saltiness of the chicken stock.
- Bring everything back up to temperature and serve with the rice and black sesame.