Curry Bacon Chicken
Ingredients for a 4.5-liter Dutch oven:
- 800 g chicken breast or boneless, skinless thigh (alternative: pork tenderloin)
- 150–200 g bacon slices, halved
- 2–3 tbsp sunflower oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tbsp tomato paste
- 350 ml crème fraîche
- 400 ml heavy cream
- 2 tbsp chopped parsley or cilantro (coriander leaf)
- 2 tbsp Dijon mustard
2–3 tbsp Gans N’Roses rub from Rock'n'Rubs - 1 tbsp brown sugar
- 1–2 tsp salt, pepper & chili powder (to taste)
Preparation
Step-by-step instructions
- 1
Prepare the meat
Cut chicken breasts or boneless thighs into thick strips. Season with "Gans N’Roses" and wrap tightly in bacon.
- 2
Toast
Heat a Dutch oven (or heavy skillet) with a little oil. Sear the bacon chicken pieces on all sides until they develop a deep, flavorful crust. Remove and set aside.
- 3
Vegetables & tomato paste
Sauté the onions and bell peppers in the frying fat. Add the tomato paste and cook for 1–2 minutes.
- 4
Mix the cream blend
In a bowl, whisk together cream, crème fraîche, 1–2 tsp "Gans N’Roses", mustard, brown sugar, and chopped parsley or cilantro until smooth.
- 5
Braise
Return the chicken to the Dutch oven, pour over the cream mixture, stir, and let it gently simmer over low heat for 20–30 minutes until the meat is cooked through and tender.
- 6
Season to taste & finish
Season to taste with salt, pepper, and chili, and give it a quick stir. Sprinkle with parsley or cilantro and serve.
Tip
For a fruity twist, add diced pineapple or peach (fresh or canned) and let it simmer together.
Serving suggestions: rice, naan/flatbread, or buttered potatoes. Pair with a crisp cucumber or coleslaw salad.
