Chicken curry

Name: Chicken curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Chicken breast 1.75 lbs; Greek yogurt 1 ¼ cup; Fine salt to taste; Black pepper to taste; Caienna pepper 1 tsp; Powdered turmeric 2 tsp; Smoked paprika 2 tsp; Cinnamon powder 1 tsp; Cumin 2 tsp; Coriander seeds powdered 1 tsp; Garlic 1 clove; Fresh ginger to taste; Fresh chili pepper 1; White onions 1; Coriander to taste; Extra virgin olive oil 1 ¾ tbsp; Basmati rice 2 ¼ cups; Water 2 &frac23; cups; Cinnamon sticks 1; Cardamon pods 3; Star anise 1; Coarse salt to taste

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686

Calories per serving

Energy Kcal 686
Carbohydrates g 84.9
of which sugars g 4.9
Protein g 58.7
Fats g 12.4
of which saturated fat g 4.35
Fiber g 3.7
Cholesterol mg 129
Sodium mg 710

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4 persone
Cost: Low
Note + time to marinate the chicken (2 hours)

PRESENTATION

Thinking about South Asian cuisine, unique and spicy dishes immediately come to mind – especially chicken curry! This dish is packed with flavor and its unmistakable color that immediately gives away its Indian origins. The main characteristic of this recipe is the blend of spices, a particular and special fragrance that varies from city to city based on different tastes. Curry spice, or masala more precisely, is actually a mix created by grinding different spices and can be purchased ready-made or easily created at home. We’ve gone for the second option and will show you how to make a mix using spices such as turmeric, which gives the dish its typical yellow color; cayenne pepper, which provides a subtle heat and intoxicating aroma; and cumin, which will be the dominant note! When the spices release their aromas in the pan, your home will be filled with their fragrance, making you feel like you’ve been whisked away to a classic spice market! Try our chicken curry to liven up your dinnertime, and don’t forget to cook a pot of basmati rice to go with it as a traditional accompaniment. And whenever you feel like continuing on your spice journey, why not try our paprika chicken, too?

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INGREDIENTS

686

Calories per serving

Chicken breast 1.75 lbs (800 g)

Greek yogurt 1 ¼ cup (250 g)

Fine salt to taste

Black pepper to taste

Caienna pepper 1 tsp

Powdered turmeric 2 tsp

Smoked paprika 2 tsp

Cinnamon powder 1 tsp

Cumin 2 tsp

Coriander seeds 1 tsp - powdered

For the fried vegetable mixture: Garlic 1 clove; Fresh ginger to taste; Fresh chili pepper 1; White onions 1; Coriander to taste; Extra virgin olive oil 1 ¾ tbsp (10 g)

For the basmati rice: Basmati rice 2 ¼ cups (400 g); Water 2 ⅔ cups (600 g); Cinnamon sticks 1; Cardamon 3 - pods; Star anise 1; Coarse salt to taste

Preparation

How to prepare Chicken curry

To make the chicken curry, start by preparing the marinade: Pour the spices into a pan 1 and toast them over low heat for just a few minutes 2, then transfer them to a large bowl 3.

Add a pinch of salt 4 and pepper, then add the Greek yogurt 5 and stir all together to get a creamy mixture with an even color 6.

At this point, chop the chicken breast into ½-inch (1.5-cm) cubes 7 and place the cubes in the marinade 8. Mix all together, cover with plastic wrap 9, and leave to marinate in the fridge for a couple of hours. If you prefer, you can leave the chicken to rest for just 10-15 minutes. However, the longer you leave it to marinate, the more the aromas will infuse and liven up the meat!

Once the chicken has marinated, start to prepare the rice accompaniment. Rinse the rice well, then pour into a saucepan, add the cinnamon stick, cardamom pods, and star anise. Add the coarse salt 10 and water 11. Cover with a lid 12 and bring to a boil, then lower the heat and leave to cook for 8-10 minutes.

Meanwhile, cook the chicken. Slice the onion very thinly (or, if you prefer, you can mince it) 13; grate the fresh ginger 14 and cut the chili into pieces, removing the stem but keeping the seeds 15.

Pour the oil into a pan, crush the garlic into it 16, then add the onion, ginger, and chili 17. Fry lightly over medium heat and then add the chicken, together with all of the marinade 18.

Leave to cook for 8-10 minutes 19 and in the meantime, chop the coriander leaves finely 20; you’ll add them to the pan at the last minute when the chicken is nearly done 21.

At this point, both the chicken curry 22 and the basmati rice 23 will be ready. Now you just have to serve them 24!

Storage

You can store the chicken curry together with the basmati rice in the fridge for up to 2 days. Not suitable for freezing.

Tips

For a more intense spice flavor, leave the chicken to marinate overnight!

FAQ

What’s the flavor of curry?

Curry is a mix of spices. That means its flavor is defined by the spices used in the mix. In general, it’s a spicy mix, but this isn’t always the case.

What are the origins of curry?

Curry dates back to the 18th century, when British colonists returned from India, bringing South Asian spices and the art of mixing them back home with them.

What are the spices in curry?

Curry is a mix of spices that are ground using a mortar and pestle. One Indian recipe, for example, includes: coriander, cumin, cinnamon, black pepper, cloves, ginger, nutmeg, fenugreek, chili, saffron, and cardamom, and has a yellow color.

What’s the difference between turmeric and curry?

Curry is a mix of spices that can also contain turmeric. Turmeric, on the other hand, is a root that is dried and ground into a powder.

For the translation of some texts, artificial intelligence tools may have been used.