Fragrant, spicy, and incredibly creamy: curry chicken breast is one of those dishes that captivates at the first taste. Easy and quick to prepare, it’s perfect for those who love the bold and enveloping flavors of curry. Its irresistible creaminess is ideal for accompanying rice, as in Eastern tradition, or for a delightful dipping with fresh bread. A simple yet flavorful dish that can turn even an everyday meal into something special.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 9 oz chicken breast (cubed)
- 3 tsp curry (powder)
- as needed semolina flour
- 2 tbsp sunflower oil
- salt
- 1 glass water
Tools
- Pan
Preparation
To prepare curry chicken breast, start by cutting the chicken breast into pieces about 1.18×1.18 inches; alternatively, you can have it cut directly at the butcher. On a plate, place a couple of heaping tablespoons of flour and coat the chicken cubes, mixing well with your hands so that the flour adheres to the entire surface.
In a non-stick pan, heat the oil, then add the chicken, arranging it without crowding, with the pieces side by side, and let it brown. (1)
Adjust the salt and, once well browned, pour about a glass of water; immediately afterwards add three heaping teaspoons of curry powder. (2)
Bring to a boil and add a tablespoon of flour. (3)
Cover with a lid and let cook for about 10 minutes.Occasionally check that the chicken does not dry out too much and, if necessary, add a few tablespoons of water.
After the cooking time, you should get a fluid cream of ochre yellow color. Taste and, if necessary, adjust the salt. Turn off the heat and serve hot.
Advice
You can accentuate the spicy flavor by adding some chili powder.
The dish should be consumed hot.
