Curry is a timeless favorite that never disappoints. For a vibrant change, incorporate juicy Florida grapefruit wedges into this braised chicken curry—created by chef Mathijs Vrieze.
Ingredients (serves 4)
· 500g chicken thigh fillets
· 4 Florida grapefruits
· 1 cucumber
· 250g mushrooms
· 400ml coconut milk
· 1 tbsp curry paste (or powder)
· 4 garlic cloves
· 350g pandan rice
· 2 tbsp olive oil, butter, salt, and pepper
Preparation
Halve the chicken thighs for even pieces. Heat butter and olive oil in a pan over high heat. Sear chicken on both sides until browned and crispy. Reduce heat, cover, and braise.
Cube the cucumber and mushrooms, then sauté in the pan. Add curry paste and minced garlic; deglaze with coconut milk. Season with salt and pepper. Combine, cover, and simmer on low for 10 minutes. Cook rice per package instructions.
Prep grapefruits: Slice off top and bottom. Stand upright and cut away peel in sections, following the curve to preserve pulp. Segment flesh between membranes.
Add grapefruit wedges to the curry 2 minutes before serving, placing them on top to warm without breaking down.
Recipe by Mathijs Vrieze, featuring Florida grapefruit.
