Curry chicken is perhaps the most famous Indian dish in the world and includes the addition of yogurt. Here at home, we’ve recently had issues with dairy, so I tried to recreate the original recipe without using milk and derivatives. The concept is the same as for cutlets or when we want to thicken the roast sauce. The flour, combined with the cooking liquid, creates a delicate and soft cream, perfect for this type of preparation.
In Indian cuisine, the Italian equivalent of curry (spice mix) is indicated by the term masala. There are dozens of different masalas: in the kitchens of wealthy Indian lords, there were experts in spice mixtures who selected and prepared blends for their masters. The most famous masalas are garam masala, tandoori masala, and pav bhaji masala.
Depending on the formulation, you will have a “mild” curry, meaning medium spicy, or “sweet,” meaning very spicy, contrary to what the term sweet, sweet, might suggest.
The classic formulation of curry includes black pepper, cumin, coriander, cinnamon, turmeric, and also cloves, ginger, nutmeg, fenugreek, chili, saffron, cardamom.
Let’s prepare lactose-free curry chicken together.
For chicken lovers, here are some quick recipes
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Indian
- Energy 453.69 (Kcal)
- Carbohydrates 11.14 (g) of which sugars 1.01 (g)
- Proteins 39.65 (g)
- Fat 28.89 (g) of which saturated 8.20 (g)of which unsaturated 14.46 (g)
- Fibers 3.51 (g)
- Sodium 370.66 (mg)
Indicative values for a portion of 283 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Curry Chicken
- 1.76 lbs chicken
- 4 tablespoons flour
- 2 tablespoons curry
- 0.85 cups vegetable broth
- 1/2 yellow onion
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Plastic Bag
Preparation of Curry Chicken
Cut the chicken into strips, I usually use the breast, but this type of recipe is great with all parts of the chicken, especially thighs and drumsticks, which are even more tender and flavorful.
Put the flour, curry, and a pinch of salt in the plastic food bag, then add the chicken strips.
Seal the bag and shake vigorously.
Pour a drizzle of extra virgin olive oil into a large saucepan, add the finely chopped onion, and let it turn golden over low heat.
Once the onion is soft, pour the chicken directly from the plastic bag with all the flour.
Stir for a few minutes so that the chicken browns well, then add the hot vegetable broth.
Stir and continue cooking until the curry chicken is cooked. If necessary, you can add a little hot water to keep the sauce creamy.
Serve immediately, piping hot, accompanied by steamed white rice or grilled flatbread.
If you want, you can prepare this flatbread, it will be perfect with the curry chicken.
