This dish is a bit complicated, but delicious. The sauce is the complicating issue. The combination of chicken, apple and the curry is delicious. Your guests will love this.
Poached Chicken Breast, Green Apple and Curry Sauce
Ingredients
Ingredients: Curry Sauce
- 1 tbsp EVOO
- 1 Shallot diced
- 1 Garlic clove chopped
- ½ tsp Grated fresh ginger
- ½ tsp Grated lemongrass (1 tsp powdered lemongrass)
- 1 tsp Curry powder
- ¼ cup Armagnac
- 1 Plum tomato chopped
- ½ Granny Smith Apple, peeled and chopped Save the second half and set aside for assembly.
- 2 tbsp Orange Juice
- 2 cups Chicken Stock (homemade or storebought)
- 1 bay leaf
- ½ cup heavy cream
- ½ cup coconut milk
- ½ tsp sea salt
- ½ tsp Freshly ground white pepper
Ingredients: Chicken
- 2 Skinless, boneless chicken breasts
- sea salt
- Freshly ground white papper
- 1 quart Chicken Stock (homemade or store bought)
Ingredients: Assembly
- ½ Granny Smith Apple Julienned
- 1 tbsp Lemon juice
Instructions
Directions: Curry Sauce
- Place the EVOO in a saucepan. Add the shallot and garlic and cook until translucent.
- Add the ginger, lemongrass and curry and cook for 1 minute.
- Add the brandy and reduce until almost dry.
- Add the tomato, apple and orange juice.
- Cook until the apple is soft, about 5 minutes.
- Add the Chicken stock and bay leaf.
- Simmer until the liquid is reduced by half.
- Add the cream and coconut milk and reduce on low heat by about ⅓ of the volume. The mixture should be very thick.
- Place the mixture in a blender and blend until smooth.
- Strain through a fine mess sieve into a bowl.
- The sauce should be thick. Once cooled you can put this in a pastry bag or just spoon it onto the chicken.
Directions: Chicken
- Rinse the chicken breasts carefully and pat dry with paper towels.
- Salt and pepper both sides of the chicken breasts.
- Add the chicken stock to a saucepan and add the chicken breasts.
- Cook over low heat slowly until the interior of the breast is at least 165 degrees F.
- Remove the Chicken breasts and let them cool.
- Save the stock for other use, it can be frozen.
- Slicing the breasts can be difficult. So place them in the freezer for about 15 minutes until they firm up but are not frozen.
- Slice the chicken breasts until about ⅛ inch thick.
Directions: Assembly.
- Place one piece of chicken on a cutting board, place 3-4 julienned apple slices on the chicken slice and roll them up, securing them with a toothpick.
- Place the roll in a small plate.
- Place a dollop of the curry sauce on top of the chicken.
- Serve at room temperature.
Notes
- Curry powder can be very strong. The type I use is very good, but is very strong so I need to reduce the amount added. So just check the taste of the curry you are going to use and adjust as needed.
Tried this recipe?Let us know how it was!
