Chicken curry is an incredible recipe loved by food enthusiasts worldwide. Whether you’re looking for an easy chicken curry recipe or craving the comforting richness of a Creamy chicken curry. This dish brings the unique and fantastic flavors and aromas of India right to your table. Its singular taste has won the hearts and palates of millions, making it a true delight to savor.
Wondering how difficult it is to make a delicious homemade chicken curry? Not at all. This guide will walk you through the steps to prepare a flavorful dish, whether you prefer a spicy version or a milder version to suit your taste.
Video tutorial
What does it taste like?
The taste of Chicken Curry with Coconut Milk is rich, creamy, and indulgent, offering a delicate balance of flavors. The flavor and aroma of traditional Indian Chicken Curry Spices are deep and penetrating, creating a truly unique experience. This dish is a delight from the great Indian cuisine, where the use of spices has been perfected with mastery. For those wondering how to cook chicken curry using curry powder, it’s an easy way to achieve a bold and aromatic flavor. Curry powder is perfect for recreating the essence of Indian cooking in your own kitchen.
Why Coconut Milk and Curry Powder Make the Perfect recipe
In our version of chicken curry, we use curry powder combined with coconut milk to create a dish that is both creamy and aromatic. This approach ensures a gluten-free and dairy-free recipe, making it perfect for those seeking a healthy chicken curry option.
Using curry powder simplifies how to make chicken curry at home, as it’s widely available in supermarkets, budget-friendly, and easy to store. Coconut milk, on the other hand, adds a luscious, rich texture without overpowering the curry’s flavor, acting as the perfect complement. This method is ideal for anyone looking for a quick chicken curry recipe for beginners, with results that are both satisfying and delicious. Additionally, selecting the best spices for chicken curry can elevate the dish to an entirely new level of flavor and aroma.
How is it stored?
To store chicken curry properly, first allow it to cool down to room temperature before transferring it to an airtight container. Make sure the container is clean and dry to prevent any contamination. Seal the container tightly and place it in the refrigerator within two hours of cooking. It can be stored in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it instead. To freeze chicken curry, let it cool completely before transferring it to a freezer-safe container or resealable plastic bag. Label the container with the date and store it in the freezer for up to 2-3 months. When reheating frozen chicken curry, thaw it overnight in the refrigerator or defrost in the microwave before heating on the stove or in the microwave until piping hot throughout.
Tips and Tricks
- You can use all parts of the chicken, as long as they are boneless.
- The recipe does not include aromatic herbs or spices other than curry powder, but you can add them according to your taste.
- Adding vegetable broth is optional; using it makes a creamier dish and adds flavor and intensity to the curry. It can also be used beef stock or chicken.
- Coat the chicken breast pieces in flour and quickly cook them in butter to create a slight crust. It prevents the chicken from drying out too much during cooking.
Chicken curry
Ingredients
- 1 tbsp curry powder
- 2 chicken breast
- 2 tbsp butter
- 200 ml coconut milk
- 200 ml vegetable broth
- 10 gr sea salt
- 2 tbsp wheat flour type 00
Instructions
- Toast the curry powder in a small non-stick skillet for 5 minutes over medium heat.
- Cut the chicken breast into one-inch pieces.
- Coat the chicken pieces in flour, shaking off any excess.
- In a large non-stick skillet, melt 2 tablespoons of butter.
- Brown the chicken breast pieces in the butter over high heat until browned on all sides.
- In a high-sided pot, warm the coconut milk.
- Once the coconut milk is lukewarm, add the curry and vegetable broth, mixing well.
- Add the browned chicken pieces and cook covered for 10/15 minutes.
- Stir often to prevent the chicken from sticking to the bottom of the pot.
- The curry chicken is ready when the sauce becomes creamy.
- Serve the curry chicken with basmati rice or naan bread.
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