The curry chicken is a traditional Indian dish made with chicken and curry, often served with pilaf rice. A main course that originated in India but has spread worldwide over the years. The recipe is very simple. Although it requires a few hours of marinating the meat, making the preparation slightly longer than some dishes, I assure you the result will be a truly irresistible blend of spices and aromas. Anyway, you can also prepare it in advance and reheat it just before serving.
The curry chicken is prepared with chicken breast cut into small pieces and marinated in coconut milk, flour, and a mix of typical Indian spices. You can substitute coconut milk with cow’s milk, but obviously, the result will not be the same. Leave skepticism behind! Even I was skeptical when I researched this recipe, but I assure you it’s worth it! After marinating, the chicken is cooked in a non-stick pan, preferably a wok, with a sauté of onion or shallot, garlic, and chopped chili. You can accompany this dish with Naan bread. However, the best choice to accompany this blend of flavors and spices is basmati rice. An Indian variety with long and thin grains, very fragrant, and often used for such preparations. I recommend you try it, and I’m sure you’ll fall in love with it too! At this point, all that’s left is to invite you to join me in the kitchen, because the curry chicken will be ready in a click!
You might also be interested in other Indian recipes
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz chicken breast
- 2 tsp extra virgin olive oil
- 1/2 white onion
- 1 clove garlic
- 2/3 cup coconut milk
- 1 chili pepper (small)
- 1 tsp curry
- 1 tsp ground ginger
- 2 tsp all-purpose flour
- 1 cup Basmati rice
- 7 oz water
- 1 star anise
- 1 tsp coarse salt
Tools
- Wok
- High-sided Saucepan
- Bowl
- Cutting Board
- Knife
Steps
First, wash the chicken breast, dry it with paper towels, and cut it into small pieces. Separately, in a bowl, mix the coconut milk with flour and curry. Then add the chicken pieces and let them marinate for at least an hour in the fridge, covered with plastic wrap.
In the meantime, cook the rice. Put it in a high-sided saucepan with the star anise, salt, and water, and cook over low heat with a lid for about 10 minutes or until it has absorbed all the water. Then keep it warm.
Now clean an onion and chop half of it. Then peel a garlic clove, remove the less digestible inner part, and chop it. Do the same with the chili pepper after removing all the seeds. Sauté the chopped garlic, onion, and chili in a wok for a few minutes, being careful not to burn them.
Add the ginger and continue to sauté for a couple of minutes over low heat. I used dried ginger, but you can also use fresh ginger. Then take the chicken and pour it into the pot with its marinade, cover, and cook for 10 minutes. If it dries too much, add more coconut milk, but not too much. At the end of cooking, you should get cooked chicken pieces with a non-liquid sauce.
The curry chicken is ready! Serve it accompanied by the previously cooked Basmati rice. If you prefer, you can add coarsely chopped fresh coriander.
Variations and Tips
Curry chicken can be stored for one or two days in the refrigerator in a container with a lid.
As an alternative to coconut milk, you can use cow’s milk or Greek yogurt. Also, fresh ginger can be used instead of dried ginger.
