Chicken curry is an incredible recipe. The flavor and aroma from the distant lands of India are unique and fantastic. This dish has won the hearts and palates of millions worldwide, thanks to its singular taste, making it a true delight.
How difficult is it to make great chicken curry at home? Not at all. This recipe will guide you step by step to prepare it deliciously.
What does curry chicken taste like?
The taste of chicken curry is unique. The flavor and aroma of curry are deep and penetrating—a delight from the great Indian cuisine, where the use of spices has been perfected with mastery.
How is it stored?
To store chicken curry properly, first allow the curry 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.
- 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.
