Frankie Harding's Chicken or Shrimp Curry

Ingredients

FOR THE SAUCE

• 3 tablespoons unsalted butter

• 1 medium onion, peeled and finely chopped

• 1 medium carrot, peeled and thinly sliced

• 1 rib celery, thinly sliced

• 3 to 4 tablespoons hot curry powder

• ½ teaspoon chili powder

• 3 tablespoons all-purpose flour

• 1 can (about 14 ounces) coconut milk

• ½ teaspoon salt

• ⅛ teaspoon ground mace

• ⅛ teaspoon ground allspice

• ⅛ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves

• ⅛ teaspoon ground cinnamon

• 1 Rome or McIntosh apple, chopped

• 2 tablespoons currant jelly

• 2 tablespoons mango chutney, puréed in food processor or blender

FOR THE CURRY

• 1 ½ pounds skinless, boneless chicken breasts, freshly poached in simmering stock until just cooked through (about 4 minutes) and cubed, or 1 ½ pounds medium shrimp, steamed until just pink (about 3 minutes), peeled and deveined (reserve cooking broth

• Heavy cream (optional)

FOR SERVING

• Cooked white Basmati rice (allow 1 ½ cups per person)

• 4 slices cooked bacon, crumbled

• 3 green onions, finely chopped

• 2 jalapeño peppers, seeded and minced

• 1 crisp apple (like Fuji), coarsely chopped

• 1 hard-boiled egg, white and yolk sieved separately

• ½ cup coarsely chopped cashews, peanuts or pistachios, toasted

• ½ cup mango chutney

• ½ cup shredded coconut, toasted

• ½ green bell pepper, finely chopped

• 1 banana, coarsely mashed (just before serving)