for 4 person

Poussins

3 tbsp	liquid honey
1 ½ tbsp	Worcestershire sauce
¾ tbsp	hot curry powder
4	poussins (approx. 500 g each), rinsed with cold water, dabbed dry
1 ½ tsp	salt

Vegetables

350 g	Küttiger carrots
350 g	Pfälzer carrots
350 g	parsnips
	salted water, boiling
2	onions
1 tbsp	sunflower oil
¾ tsp	salt
a little	pepper

Curry sauce

1 ½ tbsp	butter
1	shallot, finely chopped
¾ tbsp	hot curry powder
1 ½ tsp	red curry paste
1 ½ dl	white wine
3 dl	vegetable bouillon
1 tsp	Maizena cornflour
4 tbsp	single cream for sauces
	salt to taste

How it's done

Poussins

Mix the honey, Worcestershire sauce and curry powder. Coat the poussins with the mixture, cover and leave to marinate in the fridge for approx. 1 hr. Remove from the fridge, drain the marinade, season the poussins with salt.

Vegetables

Cut the carrots in half diagonally and cut the parsnips diagonally into large chunks. Blanche the vegetables in batches in boiling salted water for approx. 5 mins., remove with a slotted spoon, rinse briefly under cold water, drain, pat dry and place in a large bowl. Quarter the onions lengthwise, add with the oil, mix and season. Spread the vegetables on a baking tray lined with baking paper. Place the poussins on top, skin-side up. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Turn the poussins and continue to cook for approx. 25 mins.

Curry sauce

Heat the butter in a pan. Sauté the shallots. Add the curry powder and curry paste and cook briefly. Pour in the wine and reduce completely. Add the stock, bring to the boil, reduce the heat. Reduce, uncovered, to approx. 150 ml, strain. Stir the cornflour into the seasoned cream and add to the pan while whisking, bring back to the boil and simmer gently for approx. 5 mins., season with salt.

Show complete recipe