culinary delights in Bremerhaven
Why is curry chicken a sailor's meal? History doesn't say much about it. Perhaps because it has some exotic ingredients. Coconut, for example, or the Asian spice mixture curry with coriander, nutmeg and cardamom. In the days of sailing ships, something like this could often only be enjoyed by sailors who brought the spices back from their East Asian routes. Sometimes something would trickle out of the sacks and onto the plates a short time later. As I said, this is not guaranteed. But what is clear is that the dish is a culinary delight, and not just at sea.
It has been on the menu at the im-jaich Boardinghouse Bremerhaven from the very beginning. The delicious taste is one reason, the other: when the hotel opened in spring 2007, it was exactly 50 years since investor Ingo Jaich had been hired as Moses in Bremerhaven. On the "RC Rickmers", which also made its maiden voyage to the east that year. As a celebration before the first departure, there was chicken curry with mango chutney for the entire crew of the "RC Rickmers" - just like half a century later for the im-jaich team.
Sauté the onions, apples and pineapple in vegetable oil, dust with flour and Madras curry. Pour in the chicken stock and coconut milk and simmer for about half an hour. Season with cream, pepper and cumin, then pass through a fine sieve. Cut the chicken breast into large cubes and let it simmer in the sauce until cooked. Serve with wild rice, mixed salad, coconut flakes and mango chutney. Enjoy!
