Fernando Artigas, chef and co-owner of Tannat, proposes a dish that is inspired, like almost all those in his kitchen, by colors. This cook who studied Fine Arts prepares one of the best chicken curry recipes in Pollença.
It is a slightly spicy and very tasty recipe, with an attractive color and very suitable for finishing the winter months.
Fernando Artigas's recipe
For six people, the Tannat cook advises preparing a kilo of chicken breast.
- Cut the breast into cubes
- Sauté the chopped onion with oil, 300 grams of pineapple in syrup and a chopped chilli
- Add the milk, a tablespoon of English curry and salt. Stir
- Add the chicken and cook over a very low heat, stirring every so often and letting it reduce for at least an hour and a half
- Add half a liter of cream and wait until it thickens without boiling
- Turn off the heat, let it rest for about fifteen minutes and add a good handful of parsley
"This cook who studied Fine Arts prepares one of the best chicken curry recipes in Pollença"
