Preparation of Curry Chicken with Cream:

• Let’s start our recipe by preparing the meat broth. If you don’t have the time or means to prepare it, you can always resort to a quick broth with a bouillon cube, no one will stop you.

  Then we cut the chicken breast into not too small chunks; they should remain medium-small, otherwise they could become too tough and chewy during cooking. Finely chop the half white onion.

  Now the main part of the Curry Chicken with Cream recipe. Take a nice large non-stick pan, Riccardo prefers the wok, and then we are going to sauté the chopped half onion in plenty of extra virgin olive oil.

  Once it is nicely wilted, add a sprinkle of chili pepper. If you don’t like it, you can skip this step; I don’t add it when I prepare it for myself because I don’t eat spicy.

  In the meantime, we coat the chicken chunks with flour, using two plates, one for the flour and the other to place the floured chunks. Then we’ll brown them in the pan so that they remain quite golden.

  

• At this point, Riccardo adds a couple of ladles of broth and sprinkles everything with curry, salt, pepper, and tastes to check for any lack of salt or other spices.

  Cooking from the moment you add the broth is at least fifteen minutes, the broth needs to reduce but slowly, in fact, if it evaporates too quickly you should add another ladle and continue cooking.

  For the last ingredient, add the fresh cream, you don’t need to pour it all in at once; start with half the package and add more only if necessary.

  While the chicken chunks are cooking with the broth, boil the basmati rice in plenty of salted water. The rice will accompany the dish, not much will be needed, and you risk being left with plain white rice in the pot.

  Curry Chicken with Cream should be served hot, spreading a layer of rice on the plate and adding nice spoonfuls of curry chicken with cream on top or on the side. As I said, we really love it. All that’s left is to wish you bon appétit, and I’ll see you at the next recipe!!!