Curry is a dish that always goes well. Make the curry slightly different for once, by adding grapefruit wedges.
Ingredients for 4 people
· 500 grams of chicken thigh fillet
· 4 Florida grapefruits
· 1 cucumber
· 250 grams of mushrooms
· 400 ml coconut milk
· 1 tbsp. curry paste (or curry powder)
· 4 cloves of garlic
· 350 grams of pandan rice
· 2 tbsp. olive oil, a little butter and a pinch of salt and pepper.
Preparation
Half the chicken thigh fillets so that you get equal pieces. Put some butter and a dash of olive oil in a frying pan. Sear the chicken thighs on both sides over high heat so that the meat immediately sears and becomes brown and crispy. Lower the heat and put the lid on the pan.
Cut the cucumber and mushrooms into equal cubes and fry them in the frying pan. Also fry the curry paste and finely chopped garlic and then deglaze with the coconut milk. Season with a pinch of coarse salt and pepper from the mill. Mix everything together and let it simmer on low heat for about 10 minutes with the lid on the pan. Meanwhile, cook the rice according to the instructions on the package.
Using a sharp knife, slice off the top and bottom of the grapefruit to reveal the pulp. Place the grapefruit on the cutting board with the flat side down and cut the skin off in stages in one smooth motion. Turn the grapefruit each time until the entire rind has been cut off. Follow the round shape of the grapefruit so that you only cut off the skin and membrane and not too much pulp. Now cut out the flesh between the membranes, segment by segment.
Add the grapefruit wedges to the curry two minutes before serving, but leave the wedges on top so they warm up but don't fall apart.
This is Mathijs Vrieze's recipe for Florida grapefruit.
