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Poached Chicken Breast, Green Apple and Curry Sauce

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Course Appetizer
Cuisine American
Servings 20

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.
Keyword appetizers, apples, Chicken breast, Curry
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