Entrée – Chicken Curry

Story behind the recipe - Nicole Flambeaux Penot was born in a different time. Her
parents were French when France was still an empire. Since her father was in the military,
she spent her childhood stationed with him in Vietnam. Set to the backdrop of lush
jungles, Nicole learned the oldest daughters in her family meant nothing. Her mother
wept when she was born and when Nicole grew old enough she was expected to be
Nanny and cook for the growing Flambeaux family. Her childhood was mired in sorrow,
but she found solace in cooking. In Vietnam, she learned to cook dishes so fabulous
people would seek her out just to taste them. Later, when her father was stationed in
Morocco and Algeria, she learned to blend French traditions with North African style to
create dishes entirely her own.
When I married Nicole’s son, I hated cooking. Nicole and I didn’t like each other very
much either, but despite our malevolence we bonded through cooking. Somehow, I
discovered a passion for food and she discovered a daughter who would pass her recipes
on to her grandchildren. When she passed away, the hatred between us had waned and
what was left were her amazing recipes. Recipes built from the foods of four nations and
flavored with love and sorrow. You can read more about Nicole at my blog, Ghost Stories
and Haunted Places.

What you’ll need
- 1 stick butter - 1 Onion
- 2 Mangos -1/2 Cup Heavy Whipping Cream
- 5 Tablespoons Curry - 3 cups water
- 2 Apples
- ½ cup raisins
- 2 lbs chicken
- 5 tsp sugar
 
Steps to the process
- Brown chicken in butter in large saucepan
- Add water, curry and fruit, cover and simmer for 2 hours
- Caramelize the onions in butter and sugar
- Add heavy Whipping cream and onions and simmer for 30 minutes
- Serve over rice or couscous

Blurb from DEATH’S DREAM KINGDOM: Remembering your death is like remembering
your birth. What you remember of it is really pieces of what others have told you.