Rhenish-Hessian Chicken Curry

Ingredients

In this adaptation, the traditional Malaysian Kari Ayam is transformed into a Rhenish-Hessian delight by incorporating local ingredients and spices. The addition of cloves, nutmeg, and allspice infuses the curry with the distinct flavors of Rhenish-Hessian cuisine. Apples and Riesling wine are introduced to add a touch of sweetness and acidity, creating a unique twist on the original dish. We alse have the original recipe for Kari ayam, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 apples, peeled, cored, and diced 2 apples, peeled, cored, and diced
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 cinnamon stick 1 cinnamon stick
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) Riesling wine 1 cup (240ml) Riesling wine
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant and golden.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the curry powder, ground cloves, nutmeg, allspice, and cinnamon stick. Cook for a minute to toast the spices.
4. 4.
   Add the diced apples, chicken broth, and Riesling wine to the pot. Bring to a simmer and let it cook for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   In a separate bowl, whisk together the yogurt and heavy cream until smooth. Slowly pour the mixture into the pot, stirring continuously.
6. 6.
   Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Rhenish-Hessian Chicken Curry over steamed rice or with crusty bread. Garnish with fresh cilantro.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for a balanced flavor in the curry.
• Riesling wine — Use a good quality Riesling wine to enhance the flavors of the dish. If you prefer a non-alcoholic version, substitute with apple juice or vegetable broth.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a teaspoon of chili powder.
• Adjust the thickness of the curry by adding more or less yogurt and cream according to your preference.
• Allow the curry to simmer for a longer time to deepen the flavors and tenderize the chicken further.
• Serve the Rhenish-Hessian Chicken Curry with a side of pickled vegetables for a tangy contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Rhenish-Hessian Chicken Curry hot over steamed rice or with crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Rhenish-Hessian Chicken Curry in a deep serving dish, allowing the vibrant colors of the curry and the tender chicken pieces to shine through. Sprinkle some chopped cilantro on top for an appealing finishing touch.