frenchutama· 4 porsi
Ayam Kari Prancis
French Chicken Curry
Bahan
- 1.5 kg chicken thighs and drumsticks, bone-in, skin-on
- 2 large onions (300 g), finely diced
- 3 garlic cloves, minced
- 3 tbsp (25 g) all-purpose flour
- 2 tbsp (12 g) French curry powder (mild, turmeric-based)
- 500 ml chicken stock, hot
- 200 ml heavy cream (crème fraîche épaisse)
- 3 tbsp (40 g) unsalted butter
- 2 tbsp (30 ml) neutral oil
- 1 medium apple (150 g), peeled, cored, diced small
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and freshly ground white pepper
Cara Membuat
- 1Pat chicken dry, season generously with salt and white pepper.
- 2Heat oil and 1 tbsp butter in a heavy cocotte over medium-high heat. Brown chicken pieces in batches, 4–5 minutes per side until golden. Remove and set aside.
- 3Reduce heat to medium. Add remaining butter, then onions with a pinch of salt. Sweat 8–10 minutes until translucent, not browned. Add garlic, cook 1 minute.
- 4Sprinkle flour and curry powder over onions. Stir constantly 2 minutes to cook flour and bloom spices (roux blond).
- 5Gradually whisk in hot stock, scraping up fond. Return chicken, skin-side up. Add bay leaf, thyme, and diced apple. Bring to gentle simmer.
- 6Cover, reduce heat to low. Simmer 35–40 minutes until chicken is tender and cooked through.
- 7Remove chicken to a warm plate. Discard bay leaf and thyme stems. Blend sauce with immersion blender until smooth, or pass through fine sieve.
- 8Return sauce to low heat. Stir in cream. Simmer 2 minutes to thicken slightly. Adjust seasoning with salt and white pepper.
- 9Return chicken to sauce, skin-side up. Warm through 2 minutes. Serve with steamed basmati rice.
Sumber: llm-generated