Chicken Curry
One of the thousands way to do it.
Ingredients
- Chicken breast.
- Curry powder. (Your favorite blend)
- Turmeric.
- Chilli powder.
- Cinamon.
- Paprika.
- Chutney. (Mango is nice)
- Ginger.
- Garlic.
- Salt.
- Pepper.
- Curry leaves.
- Coriander.
- Mustard oil.
- Cream.
- shallots.
- Bell peppers.
- Rice. (Basmati is ok for Side dish).
- Mint. (Optional for a fresh garnish)
- Tomato paste.
- Asparagus. (Optional)
Instructions
- Cut the chicken and bell peppers into small pieces. (Optionaly marinate the chicken in curry powder).
- Cut the shallots in half and separate them into layers.
- Grate the ginger to obtain a paste.
- Sauté the chicken with curry leaves over medium heat in oil until lightly browned. Add salt now.
- Add the bell peppers and sauté for two minutes.
- Add the shallots and sauté for 1 minute.
- Add the spices and the cinamon stick and stir well, cooking for one minute on low heat.
- Add ginger and chutney and mix well.
- Add coriander leaves.
- Add a tbsp of tomato paste.
- Add the garlic.
- Add asparagus if you use.
- Add the cream and cook over low heat until the sauce thickens.
- Enjoy!
Notes
- You can use the curry and spice blend of your choice.
- The garlic should always be added almost at the end before adding the cream.
- Traditionally coconut milk is used instead of cream but this is also up to you.
- Preheat the cream before add it so as not to stop the cooking when adding it.
