curry sauce

Ingredients for 4 servings:

• 1 small soup chicken, approx. 1.2 kg
• possibly bones (poultry bones)
• 2 liters of water, cold
• 1 bunch of soup vegetables
• 1 onion(s)
• 1 tsp peppercorns
• 1 bunch of herbs, thyme and bay leaves
• 500 ml chicken stock (well cooled)
• 500 ml sweet cream
• 30 g flour
• some butter
• some lemon juice
• 2 apples, sour (not Boskoop)
• 2 bananas
• 1 small onion(s)
• some celeriac
• 1 can pineapple (pieces)
• some pineapple juice (from the can) to deglaze
• Curry powder, Madras
• 1 shot of coconut milk
• 1 tbsp mango chutney
• some oil, for sautéing
• some lemon juice
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Exotic and fruity with roasted poultry breast or as a ragout

For the chicken stock: Clean the vegetables and chop into large cubes. Set aside a few pieces of celery for the curry sauce. If using, split the chicken and, if using, place it on the bone in cold water and bring to a boil. Skim off any foam that forms. Simmer for about 2.5 hours, adding the vegetables, bouquet garni, and peppercorns for the last hour. Add the parsley from the soup vegetables for the last half hour. The cooking process should only be at a gentle simmer, not boiling, as otherwise any impurities will dissolve and the stock will turn gray. Add water frequently as the stock reduces. Remove the chicken and vegetables and carefully strain the stock. The stock can be made the day before. After making the curry sauce, you’ll have about 250 ml of stock left over, which is perfect for freezing. For the curry sauce: Melt the butter and sauté the flour. Add the cold stock and cream, simmer for about 20 minutes. Strain and season to taste. Remove the cores from the apples (leave the skin on if you like) and cut them into eighths depending on their size. Roughly chop the bananas. Quarter the small onion. Sauté everything together with a little oil until the fruit/vegetables are almost cooked through. Add the curry powder and sauté briefly, then add the mango chutney and sauté again. Deglaze with the pineapple juice and coconut milk in batches. Bring everything to a simmer briefly and top up with the light sauce. Puree with a hand blender and then strain. Straining works best in this case with a fine-mesh or fine-mesh sieve. Season with salt, a little pepper, and lemon juice. Finally, add the pineapple chunks to the sauce and heat through. If you want to serve the boned chicken with the sauce as a ragù, a few fried mushrooms go well alongside the pineapple chunks.