Savoury Verrines - Chicken Curry

Original recipes by Sébastien Faré, Executive Chef at La Maison de l’Excellence Savencia® 

Servings: 3 recipes each makes 10 glasses

Keywords: Chicken Curry




  • 300g chicken breast, diced
  • 25g Roasted Butter
  • 100g onion, chopped
  • 50g pineapple
  • 30g mango
  • 50g apple
  • 30g banana
  • 8g curry powder
  • 200g Sculpture by Corman
  • 5g grated coconut, toasted
  • 1 lime
  • Salt
  • Pepper
  • Sugar



  • 50g pineapple, finely diced
  • 50g mango, finely diced
  • 50g apple, finely diced
  • 1 sprig of mint
  • 1 sprig of fresh coriander
  • Fresh coconut shavings




  1. Sautee (stir-fry) the diced chicken with Corman Roasted Butter.
  2. Once browned, remove from the heat.
  3. Finely dice the pineapple, mango, apple and banana slices.
  4. Sweat the onions and then add the fruits.
  5. Sauté everything well.
  6. Add the coconut and curry powder. Stir well.
  7. Deglaze with Sculpture.
  8. Add the juice and grated zest of the lime. Season with salt, pepper and sugar.
  9. Cook for about 10 mins.
  10. Take the chicken out.
  11. Blend the sauce and strain through a conical sieve.
  12. Coat the chicken with the sauce and let it set.



  1. Place 50g of the chicken curry into a glass.
  2. Add the finely diced pineapple, mango, apple and a few coconut shavings.
  3. Garnish with coriander and mint leaves.
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