Our parents' recipes: Riz Casimir, the Swiss chicken curry

When I thought about the dish I was going to prepare for our special tribute to our parents' recipes, it didn't take me long to decide. My father only cooks at home when my mother is not there - then they are usually eggs or pasta - or on special occasions, and his repertoire is based on memories of his childhood and youth. The Riz Casimir is a typically traditional Swiss dish in every home and also in restaurants. But what does a chicken curry have to do with Switzerland?

The history of the Riz Casimir is curious, because it is relatively recent although it has established itself in the Swiss gastronomic culture. Ueli Prager, the founder of Möven Pick, lived as a young man in London where he discovered Indian cuisine. He fell in love with the curry spices and rice dishes, creating his own recipe that would take him to Switzerland with great success. Since fresh exotic fruit was difficult to find, fruit was used in syrup, something that the Swiss continue to repeat today out of nostalgia.

Ingredients

For 4 people
  • Long grain rice 300 g
  • Chicken breast (approximately) 450 g
  • Onion 1
  • 3 tablespoons ground curry
  • 1 tablespoon wheat flour
  • 1 handful of raisins
  • Chicken (approximately) or vegetable broth 250 ml
  • Liquid cream for cooking 200 ml
  • Natural pineapple or in its juice 300 g
  • Banana 2
  • Peach in syrup in halves 4
  • Rolled almond
  • Chive
  • Ground black pepper
  • Salt
  • Extra virgin olive oil or sunflower oil

How to make Riz Casimir

Difficulty: easy
  • Total time 50 m
  • Elaboration 10 m
  • Cooking 40 m

There are many variants of this traditional recipe and in each house they have their own particular touch. I have recreated my father's version, the one he remembers from his house when he was a child, adapting it a little to my personal taste. You can add red pepper to the sauce and even apple, and instead of fresh fruit you can also use it in syrup. My father still prepares it with pineapple and peach in syrup, it brings back very good memories.

Cut the chicken into bite-size cubes or tacos. Season with salt and pepper and mix with a tablespoon of curry. Heat a little oil in a wide skillet and brown the meat for a few minutes. Remove to a plate and set aside. Cook the rice until it is al dente.

Finely chop the onion and sauté it with a little salt in the same pan. Add the rest of the curry and the raisins, and cook for a minute. Add the flour and stir quickly to integrate it. Add the broth and cook about 5 minutes or until it begins to thicken. Return the chicken to the pan and add the cream.

Season and stir to integrate everything well. Cook over low heat for about 10 minutes until the sauce reduces and thickens. Correct the liquid level to taste. Besides, brown the banana and pineapple with a little oil or butter, if it is natural. It can be cut into blocks or, as I prefer, lengthwise, obtaining two units of each banana.

With which to accompany the Riz Casimir

The traditional way to serve the Swiss Riz Casimir is to form a circle on the plate with the rice, pour a portion of chicken with sauce in the center and finish with pieces of fruit to taste. Decorate with rolled almonds and chopped chives to taste. If the menu ends with a Swiss chocolate pudding, so much the better.

Tags:  Meats And Birds Desserts Fish 

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