Chicken curry
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.
Servings: 4 people
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.
Nutrition
Calories: 280kcal | Carbohydrates: 3g | Protein: 25g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1351mg | Potassium: 548mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg