Tuesday, 22 May 2012

Caril em po cremoso de frango e maça


"For Christ and Spices" -There are some abominations sold in the name of curry powder, mostly famous brand names, but there are also some beautifully fragrant and well balanced ones from small independent producers.Thanks to the availability of fresh spices I rarely need to purchase ready made sauces and pastes.I have also been lucky enough to find an old fashioned grocers shop behind Rossio in Lisbon where you can purchase fresh curry powder, scooped  out to your desired weight. It´s fragrance and strong colour took me back to some all too familiar aromas of curries my mother used to cook up when I was a child. I was absolutely right when I actually came to cook with it, its affinity to what mama cooked up was uncanny.Todays good blend is a reminder of yesterday´s past glories.My verdict is just find one that works for you and stick with it.
 With a curry powder this good,fragrance rather than heat is of the essence. Mellow,warm and lightly spiced rather than a mind-blowing Hyderabadi biryani,and I opted for a creamy curry rather than a dry one.The addition of apples acted like a muse to the god, it cooled the biryani.For my bit on the side rice was nice.Here´s how I did it....

Creamy curry powder chicken with Apple
Serves 4

4 chicken pieces,2 breasts and two legs
50g(2oz) unsalted butter
2 tablespoons groundnut oil
1 large onion chopped
4 plump cloves garlic finely sliced
2 heaped tablespoons curry powder
2 apples,cored and diced
3050ml (1.5pints) home made chicken stock
100ml double cream

Season the chicken with  flavoured salt  and pepper.( I actually used a Sal da Ásia picante ) Heat together the butter and oil in a large shallow pan and cook the chicken till the skin is golden,about 4 minutes each side.Add the chopped onion and garlic,and cook until soft and golden.Sprinkle over the curry powder, add the apple and cook for 2 minutes.Pour in the chicken stock and simmer for about 15 minutes until the juices have reduced to a thick sauce and the chicken is tender and cooked right through.Pour in the cream.Bring to the boil and serve,adding salt and pepper only if necessary.

3 comments:

  1. Could you tell me where exactly is that shop, please? This curry looks great :-D Thanks!

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    1. I think the shop is Trindade & C Lda but I cant be sure.It is in a travessa behind Rossio with the Casa de Alentejo at the far end. I have looked on the googlemap and think it might be Rua Dom Antão de Almada on the North side of Praça da figueira.Hope this is of some help.

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  2. So much more romantic buying them from a spice merchant in a proper shop I get mine online from Seasoned Pioneers! Although discovered some really interesting Victorian curry blends from the Spice Boys at a food show last year . . .

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