Chicken Curry With Dried Fruits

1. Main Dish

I use a whole chicken cut in parts. In addition to vegetables, I used dried fruits such as figs, raisin and cranberries, as well as minced almonds.

I use coconut milk as a fat, and spices like whole grain cumin, cumin and fresh Turmeric and ginger root. I also put a little bit of Piment d'Espelette (which is some French hot pepper which is not very strong) in the form of jelly (which is less irritant for bowels than grated pepper).

In addition to vegetables, I used dried fruits such as figs, raisin and cranberries, as well as minced almonds.


Figure 1. Ingredients for the Chicken Curry With Dried Fruits.

Fry the chicken on all sides on moderate heat. Let the onions, the leeks and the carrots get brown for about 10 to 15 minutes, similarly to Carrots Façon Vichy. Mix all the spices and herbs with a glass of water. Add all the ingredients into the large pan. Note that when frying the chicken, some fat is produced from the chicken skin. I usually don't keep this fat in the dish, as it dosn't taste great and it makes the thing very fatty.


Figure 2. Preparation for the Chicken Curry With Dried Fruits.

Figure 3. Cooking Covered on Low Heat for At Least One Hour.

Note on coconut milk as a fat.
It one of the few vegetable fats which contains mainly saturated fats. There are a number of interesting nutrients in it, but it cannot be considered a good "all purpose fat" for that reason. Some other fats with unsaturated fatty acids must be used for the most important sources. See explanations about fatty acids.

2. Rice With Oriental Spices

I propose as a starchy food some whole Basmati Rice with whole grain cumin, Cardamom and fresh Turmeric. The recipe is similar to the rice with herbs but I use a different variety of rice and different herbs and spices .


Figure 4. Cooking Whole Basmati Rice for Curry.