Chef Eric Chicken Curry is a chicken stew with lot of flavors and delicate balance. Just spicy enough, this curry will enliven the tastebude of all your guests.

Prepare all the vegetables and set aside. Heat the olive oil and fry the chicken on high heat, skin side down first, for 5 to 7 minutes. Season with salt and pepper, and fry on the other side for another 5 minutes. Transfer chicken to a large saucepan and keep aside.

Remove part of the oil and lightly sauté the peppers, onions, chilies and the white part of the green onions for 5 minutes. Put the sautéed vegetables on top of the chicken. Remove and keep the remaining fat from the pan for later use. Deglaze with cold water to dissolve the caramelized residue from the bottom of the pan.

Pour the chicken juice into the pan; add the curry powder, chopped garlic, and lime juice, ¾ of the coconut powder and ½ of the almonds. Stir and bake uncovered at 350°F for 8 minutes, allowing the flavors to develop. Remove the pan from the oven. Add the tomatoes, coconut milk, bananas, apples, salt, pepper, some chopped cilantro and green onions. Simmer on low heat for 1 hour, stirring from time to time. Garnish with coconut powder, almonds and green onion on top. Serve with plain jasmine or basmati rice.

• 1-inch long cinnamon stick
• 4-tablespoons cumin seeds
• 4-tablespoons ground coriander
• 2-tablespoons cardamom pods, shelled
• 2-teaspoons whole cloves
• 2-tablespoons black pepper corns
• 2-tablespoons ground turmeric

Dry roast all of the spices in a heavy skillet over medium-high heat, stirring continuously for about 5 to 7 minutes. Let cool. Transfer all spices to a coffee grinder and blend until smooth. Store in an airtight jar.