Recipe(tried): Poulet au Kari (Curried Chicken) with Riz Orientale (Rice with Almonds and Raisins) and Poona Rice for Loren, CA

This recipe is from The New York Times 60-Minute Gourmet by Pierre Franey. I made this a while ago so I don't remember exactly what chicken I used to make it. I may have used boneless, skinless chicken breasts, msking the recipe faster. You can decide whether you want to follow thw recipe as it is written or whether you want to use boneless, skinless chicken breasts. I think the recipe would have a lot more flavor if you did use chicken with the skin on it since the fat would give the sauce extra flavor. Also I used a different rice recipe. I will post both rice recipes.

From Pierre Franey: "Purists may argue that curry powder is NOT a proper ingredient for dedicated cooks. I demur. I have dined at several Indian tables both in private homes and restaurants where the food is something to marvel at. And yet I see nothing wrong with a first-rate commercially blended curry powder, if it is not used on a static, day-by-day basis.

As a matter of fact,, there are numerous brands of curry powder on the market that vary considerably both in strenghth and flavor, and if you are not out to cook pure Indian, it might be wise to shop around and experiment with several to find a blend that pleases you.

The method I use for preparing curries is as uncomplicated as I believe it to be good and it is one that I have used since my earliest days(a good many years ago) as a qualified chef in Paris. It consists of sauteing meats or poultry or seafood quickly, adding a bit of garlic, cubed apple and banana among other things, the curry powder and chicken broth, and cooking until tender. It may not be what you find in New Delhi but it is delicious nonetheless. The sauce, pushed through a sieve, is smooth and, if desired, enriched with a bit of heavy cream.

At times I have been served curries in Western homes where various side dishes-peanuts, deep-fried coconut shavings, raisins-were served to be sprinkled on the main dish. It is a question of personal taste, but I find this bothersome and unnecessary.

The curry that I have in mind does go well, however, with a simple and quickly made rice dish that contains among it's ingredients both a few raisins and almonds. It is a nice complement for the curry dish.
A salad may or may not go well with this curry: that is up to your individual taste. Cold yogurt would be an excellent accompaniment. And, again, Western style, so would bottled chutney."

Poulet au Kari (Curried Chicken)
Yield: 4 servings

1 (3 lb.) chicken, cut into serving pieces
Freshly groud pepper to taste
2 Tbl. butter
3/4 c. finely chopped onion
1/2 c. finely chopped celery
1 tsp. finely minced garlic
2 Tbl. curry powder
1 bay leaf
1 c. apples cut into small cubes
1/3 c. finely diced banana
2 tsp. tomato paste
1 1/2 c. chicken broth
1/2 c. heavy cream

1. Sprinkle the chicken pieces with salt and pepper.

2. Heat the butter in a heavy skillet and add the chicken pieces, skin side down. Cook until golden on one side, about 5 minutes, and add the onions, celery and garlic. Cook briefly and sprinkle with curry powder. Add the bay leaf, apples and banana. Cook about 5 minutes and add the tomato paste, stirring it around. Add the chicken broth and stir to blend. Cover and cook 15 minutes longer or until the chicken is tnder.

3. Remove the chicken pieces. Strain the suace through a fine sieve, pushing to extract as much of the solids as possible. Reheat and add the cream. Return the chicken to the sauce, bring to a boil and serve hot with rice.

Riz Orientale (Rice with Almonds and Raisins)
Yield: 4 servings

1 Tbl. butter
1/3 c. finely chopped onion
1 c. raw rice
2 tsp. white or black raisins
1/4 c. blanched almonds
1 1/2 c. chicken broth (I think I would use 2 cups)
Salt to taste
Freshly ground pepper to taste

1. Melt butter in a small saucepan and add the onions.. Cook, stirring, until wilted. Add the rice, raisins, and almonds and stir.

2. Add the broth, salt and pepper. Bring to a boil. Cover and simmer 20 minutes or until rice is tender and all the liquid is absorbed.

Poona Rice
(from the back of the Spice Islands tumeric bottle)

1 c. rice
2 1/2 c. water
4 tsp. chicken stock base or 4 chicken bouillion cubes
2 tsp. Curry powder
1/2 tsp. tumeric
1/2 tsp. salt.
1 or 2 Tbl. raisins (black or golden)

Add all ingredients into a saucepan. Bring to a boil, cover and cook over low heat 20 minutes or until rice is tender.