Master Class #30 | 1:55 pm | 25 November 2005

fricasse a la indienne
Mastering the Art of French Cooking, vol. 1

Fricassé de Poulet à l’Indienne, pp. 353-4.
Chicken Fricasée with Curry Cream Sauce, Onions and Mushrooms
A variation on Fondue de Poulet à la Crème, this is pretty much exactly the same thing, with the addition of two tablespoons of curry powder. The plain version is great, this is equally so. The curry isn’t overwhelming at all. I think from here out, I’m going to make any fricassées not with a whole fryer, but just dark meat instead. It’s more flavorful, never dries out, and the lucky diner has fewer bones to content with.

comments are closed

Site design and content c.1997-2009