Chicken Madras – From Thailand

Soak the coconut flakes in the milk for approx. 30 min. Finely dice the vegetables and garlic. Cut chicken into coarse pieces and fry in wok with oil. Remove the meat, season with salt and dust with plenty of curry. Fry the vegetables in the remaining fat. Remove the skin from the bananas, mash them and add them. Extinguish everything with the clear soup and make 5 min. Season everything with curry. Remove the seeds from the chili peppers and cut them into fine rings. Sieve the coconut milk. Stir both into the vegetables with the chicken, crème fraîche, pineapple and cashews. Braise for 10 to 20 minutes and season with paprika, pepper, salt, curry, lemon juice and pineapple juice.

Frank Dingler

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