The founder of the Mövenpick restaurants, Ueli Prager, introduced a new dish called Riz Casimir in 1952. With ingredients considered exotic at the time — curry, pineapple and banana, this retro dish continues to be popular in Switzerland. Prager’s original recipe called for veal, but I prefer using chicken. He also cooked the fruit in the curry, but I like it better served at room temperature on the side. Full of color, this super-easy and kid-friendly dish has great textures — especially when served with brown rice — and a delicious blend of sweet and savory flavors.
Recipe adapted from Croqu’menus (9th edition, 2005, p. 91).
Serves 4-5 people
1 tablespoon canola oil
2 shallots, finely chopped
1-2 garlic cloves, finely chopped
1 thumb-sized knob of fresh ginger, peeled and finely grated or chopped
4 chicken breasts, sliced into thin and bite-size pieces
250 ml (1 cup) chicken/vegetable broth
250 ml (1 cup) coconut milk
1-2 tablespoons curry powder
1 tablespoon all-purpose flour
salt, to taste
Optional toppings: chopped cilantro, toasted almonds, pineapple, apple slices (dipped in lemon juice to prevent them from browning) and canned cherries.
Serve with hot brown rice
1. Heat the oil in a large pan over medium-high heat. Saute the shallots, ginger and garlic with the curry powder for a few minutes until they become tender and fragrant.
2. Add the chicken to the pan and cook for about 5-10 minutes, stirring frequently, until browned. Remove from the pan and set-aside.
3. Separately, whisk the flour into the chicken or vegetable broth. Add this to the pan and simmer for a few minutes. Next, add the red pepper to the pan and cook for another 2-3 minutes.
4. Return the chicken to the pan with the red pepper, place a cover on top and simmer for about 10 minutes until the chicken fully cooked.
5. Remove the cover and stir in the coconut milk until it has heated through and the sauce has thickened slightly.
6. Serve immediately with hot brown rice and optional toppings.