Calcutta Chicken Curry

By Saveur
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2 tbsp. canola oil

2 1/2 lbs. boneless, skinless chicken breasts,

sliced into 1/2"-thick pieces

1 small yellow onion, peeled and quartered


1 small carrot, peeled, trimmed, and

quartered crosswise

1 rib celery, quartered crosswise

1 tbsp. fresh thyme leaves

4 tbsp. hot Madras curry powder

1/3 cup dry white wine

2/3 cup unsweetened canned coconut milk

1 1/2 cups Chicken Stock

Salt and freshly ground white pepper

4 cups steamed white rice, hot

4 hard-cooked eggs, peeled and halved

4 sprigs fresh cilantro

1 banana, peeled and diced

1 small tomato, cored and diced

2 slices seeded cucumber, halved

1/4 cup currants

1/4 cup roasted unsalted shelled sunflower seeds

1/4 cup sweetened shredded coconut

1/4 cup Chowchow

1/2 cup Trader Vic's Calcutta chutney or other

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