Here’s the quick recipe to prepare a delicious curry chicken. This dish combines a full and creamy taste with the zest of curry. You can serve the quick curry chicken as a single dish, just pair the chicken with Basmati rice. For a quick and light touch, I recommend using milk instead of the classic coconut milk.
If you like quick and flavorful chicken dishes, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Very Affordable
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: All Seasons
- Energy 306.01 (Kcal)
- Carbohydrates 25.62 (g) of which sugars 2.02 (g)
- Proteins 21.76 (g)
- Fat 12.18 (g) of which saturated 1.99 (g)of which unsaturated 0.61 (g)
- Fibers 3.31 (g)
- Sodium 321.84 (mg)
Indicative values for a portion of 200 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 2 people
- 7 oz chicken, thigh, skinless, raw (or breast)
- 1 cup Basmati rice
- 2/3 cup coconut milk (or skim milk)
- to taste salt
- to taste extra virgin olive oil
- 2 teaspoons curry
- to taste pepper
Tools
- 1 Pan
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Pan – non-stick 8-inch
Procedure
Here is my recipe to prepare a delicious quick and light curry chicken with basmati rice!
Put a pot with salted water and bring to a boil, while the rice cooks, it’s time to prepare the chicken.
Thighs remain juicier and tastier, while the breast tends to be drier when cooked.
With the help of a sharp knife, remove any skin, bones, and cartilage to obtain pieces about 1 inch by 1 inch and a thickness of 0.4 inches.
Cut the chicken into uniform pieces so it will be easier to achieve even cooking, resulting in a better final dish.
After cutting the chicken, put a drizzle of oil in a hot pan and sauté the chicken over high heat.
Halfway through cooking, add a pinch of salt and pepper. When the chicken begins to brown, add the milk (coconut or skim) and the curry, ensuring it dissolves in the sauce.
Tip: For a lighter version, you can replace the coconut milk with low-fat milk, reducing the amount from 150 ml to 100 ml. The curry chicken will be a bit less creamy, but no one will notice the difference in taste.
Cook for a few minutes until the sauce slightly thickens without drying or burning. If necessary, add a tablespoon of water.
The curry chicken should be creamy and accompanied by a flavorful curry sauce. For a richer taste, add some curry powder at the end of cooking (half a teaspoon).
You can serve the curry chicken hot or cold. I love serving it as a single dish accompanied by basmati rice or other aromatic rice.
Your quick curry chicken is ready!
Plating Tips:
Plating Tips:
Place the chicken bites on the serving plate, sprinkle with the curry sauce, and place the drained Basmati rice next to it.
To be original, you can use molds to give the rice particular shapes. There are pyramid-shaped, dome-shaped, or decorative ones. The choice is yours!
Wine Pairing for Curry Chicken:
The presence of curry leads us to a white wine with spicy and evolved scents, rich in aromatic notes such as a Gewürztraminer. This way, you’ll have a lively and pleasant pairing on the palate.
