Thinking of Asian cuisine, unique and spicy dishes such as the famous curry chicken come to mind! A dish full of flavor, with an unmistakable colour that immediately makes India. The main characteristic of this recipe are spices, a special and special bouquet that varies from country to country and according to your taste. Curry, or more precisely masala, is in fact a mix obtained from the beating of different spices and is available on the market ready or can be easily created at home. We have opted for the second solution and we offer you a mixture made using, among others, turmeric that gives the typical yellow color, the cayenne pepper with a light spicyness and the intoxicating scent and cumin that will be the predominant note! By awakening the spices in the pan all the scents will begin to spread at home and in a moment you will feel transported to one of the classic markets of spices, perhaps directly in New Delhi! Make our curry chicken for an ethnic-themed dinner and don't forget to prepare a bowl of basmati rice to accompany you, just as tradition wants!
Shrimp Curry
Ingredients
Chicken breast 800 g Greek Yogurt 250 g Salt up to q. b. Black pepper q. b. Cayenne Pepper 1 teaspoon Curcuma powder 2 teaspoons Smoked Paprika 2 teaspoon Powder Cinnamon 1 teaspoon Cumin 2 teaspoon 2 teaspoons Powder coriander seeds 1 teaspoon
FOR THE FRIED
Garlic 1 clove Garlic Fresh ginger q. b. Fresh chili pepper 1 White onions 1 Fresh coriander q. b. Extra virgin olive oil 10 g
FOR BASMATI RICE
Basmati rice 400 g Water 600 g Cinnamon 600 g Cinnamon in battens 1 Cardamom 3 berries Star anise 1 Large salt q. b.
Preparation
How to prepare Chicken Curry
Curry chicken
To prepare the curry chicken, start preparing the marinating: place the spices in a pan (1) and toast them over low heat for a few minutes (2); then transfer them to a large bowl.
Curry chicken
Add a pinch of pepper and salt (4), then add the Greek yoghurt (5) and mix everything (6) until a creamy cream with a uniform colour (6).
Curry chicken
At this point, cut the chicken breast into cubes of about 1.5 cm (7) and place it inside the marinating area (8). Mix everything together, cover with clear film for food (9) and leave to marinate in the refrigerator for a couple of hours. If you prefer, you can rest the chicken for only 10-15 minutes. However, the more you let marinate the aromas the more the meat will make it special!
Curry chicken
Once the chicken has marinated, start preparing the accompanying rice. Rinse the rice thoroughly, then pour it into a saucepan, add the cinnamon cue, cardamom berries and star anise. Add the coarse salt (11) and water (12). Cover with a lid (12) and bring to the boil, then lower the flame and cook for 8-10 minutes.
Curry chicken
Meanwhile, cook the chicken with curry. Cut the onion into very thin slices (13) (or if prefetite you can finely chop it; grate the fresh ginger (14) and cut the chilli pepper into pieces, stripping it of the petiole but keeping the seeds (15).
Curry chicken
Pour the oil into a pan, crush the garlic (16) and add onion, ginger and chilli (17). Let the chicken simmer over moderate heat and add the chicken, together with the whole marinating (18).
Curry chicken
Let it cook for 8-10 minutes (19) and in the meantime finely chop the coriander (20), which you will add only the last in the pan, when the chicken is practically cooked (21).
Curry chicken
At this point both chicken curry (22) and basmati rice (23) are ready. All you have to do is serve them (24)!
Conservation
Store the curry chicken with basmati rice in the refrigerator for a maximum of 1-2 days. Freezing is not recommended.
Council
To taste all the flavours of spices, let the chicken marinate for a whole night!