Chicken Curry

Method

1. Singe the whole chicken over a flame to remove any remaining feathers, then wash it thoroughly under running water.
2. Portion the chicken into pieces. Remove the two glands located above the tailbone.
3. Dredge the chicken pieces completely in all-purpose flour (00 type).
4. In a large pan, melt 40 g of butter over medium heat. Add 1 teaspoon of curry powder and stir until fragrant.
5. Place the chicken pieces skin-side down (or bone-side down if skin removed) and brown evenly on all sides. During browning, squeeze the juice of one lemon over the chicken.
6. Grate half a rennet apple to obtain a puree. Immediately mix in the lemon juice and set aside.
7. Once the chicken is well browned, add one glass of water and a second teaspoon of curry powder. Stir to combine, then cover and cook on low heat for 15 minutes.
8. After 15 minutes, add the third teaspoon of curry powder. Optionally add 1 teaspoon of hot paprika and 1 teaspoon of turmeric to strengthen the flavour. Stir well.
9. Add the apple puree to the pan, stir, cover, and cook on very low heat for another 20 minutes. Total cooking time is 45–60 minutes.
10. During cooking, if the sauce becomes too thick, add a little water. The final sauce should be creamy.
11. The chicken is ready when the meat of the drumstick starts to separate from the bone.
12. Serve hot with plain white rice.