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Food and Recipes

Poulet Au Curry


Chicken Curry
For 4 Persons


6 blancs de poulets
3 échalotes
Lait de coco (400ml)
1 cuillère à soupe d'huile d'olive
1 pomme "Grany Smith"
Amandes effilées ou pignons de pin
Sel, poivre


6 chicken breasts
3 shallots
Coco milk (400ml)
1 tablespoon olive oil
1 Granny Smith apple
Flaked almonds or pine nuts
Curry powder
Salt, pepper


Couper les blancs de poulet en lamelles.
Couper les échalotes en fines rondelles.
Dans une sauteuse faire chauffer l'huile d'olive.
Faire fondre les échalotes sans les faire dorer.
Ajouter le poulet, le faire légèrement doré.
Saler, poivrer.
Saupoudrer de curry (environ 1 cuillère à soupe rase, selon le goût).
Mettre le lait de coco.
Laver puis couper la pomme en petits morceaux sans enlever la peau.
Incorporer les amandes effilées ou pignons de pin.
Servir avec du riz.

Bon appétit!



Cut chicken breasts into strips.
Chop shallots into thin slices.
In a pan heat the olive oil.
Soften the shallots without browning.
Add the chicken, cook until lightly browned.
Season with salt and pepper.
Sprinkle curry powder (about 1 tablespoon shaved, to taste).
Add the coconut milk.
Wash and cut apples into small pieces without removing the skin.
Stir in almonds or pine nuts.
Serve with rice.


Bon appétit!


Saturday, 21 May 2011    Section: Food and Recipes
Article tags: chicken curry
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