Chicken curry with apples and ginger
300 g chicken fillet
1 celeriac (200-250 g)
3 juicy apples, medium
2 plantains (very ripe)
200 ml coconut cream
1 small onion or shallot
2 cloves of garlic
1 slice of fresh ginger
1 teaspoon curry
Salt and pepper
Ghee and Oil
Rice or bean noodles to serve (I had green bean noodles)
Cut the chicken breast into cubes, chop the onion and garlic. Heat a little oil in a deep skillet and sauté the meat until it whitens. Add the onion and garlic and continue cooking over low heat, covered. About 5 minutes later, sprinkle with curry, stir and pour the coconut cream. Also put the ginger and celery, peeled and diced.
Continue cooking for another 20 minutes. Salt and pepper when passing by.
Peel the potatoes and plantains and cut respectively into cubes and slices. Add them to the chicken curry. Pour a little boiling water (not enough to cover the vegetables) . Cook for 10 minutes or until the apple is soft. Remove from heat and flavor with a spoon of ghee.
Serve the curry chicken hot, garnished with rice or beans noodles. Boil the latter in a large volume of salted water for the time given on the package. Once drained, flavor with ghee (or normal butter).