Friday 4 December 2015

Chicken curry

5 minutes to prepare • 15 minutes to cook  • Serves 4


Chicken curry is a recipe which has rapidly become popular both in Asian cuisine and internationally. It is particularly well known among young people and cooking beginners, thanks to the simplicity of its preparation and to the exotic taste given by the curry spice.

Today's recipe for chicken curry is simple and traditional, but you can personalise it in many ways: by adding some coconut milk to enrich the flavour of the sauce or by using fresh coriander instead of parsley, so that the result resembles more the original flavor of this dish. You may finally serve it with boiled rice so that it becomes a main dish, suitable for a meal with friends.

Here's what you will need for the 4-serving recipe:

700 g chicken breast
4 teaspoons curry powder
100 ml vegetable broth
50 ml cow milk
50 g flour 00
1 shallot
1 dried hot chili peppers
1 sprig parsley
EVO oil

  1. Cut the chicken breast into cubes - not too small - and chop the shallot
  2. In a bowl, mix 40 g of flour 00 with 1 teaspoon of salt and 3 teaspoons of curry powder. Mix well with a fork. Put the chicken pieces inside the bowl and stir to cover them with the curry flavored flour
  3. In a large pan pour 4 tablespoons of EVO oil. When it is hot, braise the chicken, stirring constantly for 5 minutes. Then, put chicken pieces on a plate covered with paper towels and keep it warm
  4. In the same pan, pour 2 tablespoons of EVO oil and braise the shallot together with the dried hot chili pepper. Add the chicken and stir, then pour in both the broth and the milk. Cook, covering the pan with a lid, for 15 minutes
  5. Turn off the heat and let the chicken curry to cool down for about 10 minutes. Finally, sprinkle it with chopped parsley and serve!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

I love Curry. Steve Curry.

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