Chicken Curry

Method

1. Cut the chicken into pieces: separate the breast and thigh. Cut the breast slightly larger than the thigh pieces.
2. Heat a drizzle of vegetable oil in a large non-stick pan over high heat. Sear the chicken pieces until golden brown on all sides. Remove and set aside.
3. In the same pan, melt the clarified butter over medium heat. Add the sliced spring onion and sauté until softened.
4. Add a sliced ripe banana and an apple. Slightly crush them with a spatula and cook for a few minutes until the fruit softens.
5. Add the curry powder (a mix of hot, medium and mild to your taste) and toast for about 30 seconds. Pour in a splash of water to release the aromas.
6. Add a sliced ripe pear. Cook until the water has mostly evaporated and the mixture is thick.
7. Pour in the coconut milk and a little whole milk. Season with salt. Bring to a gentle boil.
8. Use an immersion blender to blend the sauce until smooth and creamy.
9. Return the seared chicken to the pan. Reduce heat, cover partly, and simmer gently for about 10 minutes or until the chicken is cooked through. Let the curry rest for at least 30 minutes (or overnight) for the best flavor.
10. Meanwhile, slice the red bell pepper into strips. In a separate pan, melt a little clarified butter and sauté the pepper strips until crisp-tender. Add the reserved green part of the spring onion and a sliced fresh chili. Toss quickly.
11. Serve the chicken curry over steamed basmati rice. Top with the sautéed peppers and spring onion greens. Garnish with extra fresh chili and spring onion if desired.