Today, a recipe for a second meat course: creamy chicken curry with black rice and basmati rice.
A second course but also a complete meal if we add a nice portion of vegetables, maybe sautéed kale, gratinated fennel, or green beans.
This dish is inspired by the more well-known Indian chicken curry where coconut milk and coriander are used; instead, I made my chicken breast pieces creamy with cow’s milk and used curry and a sprig of rosemary as aromatics.
The preparation of creamy chicken curry is very simple, and after you try it, you will surely make it many more times because it’s also quick, an excellent last-minute dinner saver.
I paired the chicken with fragrant basmati rice and excellent black rice, simply boiled and dressed with a drizzle of oil, serving them together on the same plate so they can be eaten with the chicken sauce.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Seasonality: All Seasons
Ingredients for the Creamy Chicken Curry
- 1.54 lbs chicken breast
- 4 tbsps olive oil
- 1 onion
- 3 tsps curry
- as needed all-purpose flour (for flouring)
- 1 cup milk
- 1 sprig rosemary
- as needed fine salt
- 2.82 oz Basmati rice
- 2.82 oz black rice
Tools
- 1 Scale
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Pan
- 2 Pots
Let’s Prepare the Creamy Chicken Curry Together
To start, let’s cook the two types of rice as this takes the most time. Take two small pots with water and bring them to a boil, add the rice and let it cook for the time indicated on the packages, salting the cooking water. When they are cooked, drain into two bowls and dress with a drizzle of oil.
Take the whole chicken breast, place it on a cutting board, and with a knife, cut it into pieces, trying to make them the same size for even cooking, and place them in a bowl. Finely chop the onion as well.
In a non-stick pan, put the olive oil, finely chopped onion, and the sprig of rosemary, and let them sauté slightly without browning the onion. Meanwhile, put about three tablespoons of flour in the chicken and mix to coat each piece of meat completely. When the onion is ready, remove the rosemary and add the curry, mix and let it toast slightly, then add half a ladle of water and continue.
Pour the floured chicken into the pan and let it brown well on all sides without adding liquids.
When the chicken is browned, add the milk and mix. Let it cook over medium-low heat for 4 or 5 minutes and until it starts to thicken and form a delicious cream.
At this point, turn off the heat and transfer the chicken to a serving plate with the duo of rice on the side. Now that everything is ready, take a photo of your dish and post it on social media tagging me (a curly-haired girl who messes around instagram and facebook) and let me know which type of rice you like more. I like basmati!
A Curly Girl Suggests
There are different types of curry, so try to balance its use in this recipe. Mine is slightly spicy, and so the amount I used goes perfectly with the rest of the flavors.
