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Chicken curry – the recipe from Cooks but good

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Chicken curry accompanied with cold Basmati rice, just as tradition dictates. A dish with a strong character, particularly tasty, with an unmistakable color and flavor that immediately makes you think of Indian cuisine. Chicken curry is a second course, or main course, which is prepared with a mix of spices with the addition of coconut milk to increase creaminess and softness. Among the chicken recipes this is really simple to make, one of those that you can make at the last minute. This successful Indian recipe is ideal for an ethnic themed dinner and, to make the dish complete and balanced, we recommend accompanying the chicken with some sautéed vegetables or Basmati rice. A long-grain rice, with a thin but fleshy grain, cultivated for centuries between India and Pakistan. Healthy, good and quick to cook, known for the fragrance of its grains and the quality of its flavor. Perfect cooking of Basmati rice is essential for the success of this dish. Follow our chicken curry recipe, thanks to our advice you will get the rice cooked perfectly, keeping the grains well separated together with creamy, soft and fragrant chicken pieces, mouth-watering!

RECIPE

Scope Single dish, second course
  • 600 g pollo
  • 1 table spoon cornstarch
  • 1 spring onion or 1 small white onion
  • 1 piece of fresh ginger
  • 1 clove of garlic
  • 4 spoons extra virgin olive oil
  • 1 chili
  • fresh coriander to taste or parsley
  • sale q.b.

Salsa al curry

  • 1 teaspoon burro
  • 100 ml cold coconut milk or whole milk
  • 20 g curry or masala
  • 1 teaspoon curcuma
  • 1 pinch of cinnamon optional

It will also serve you

  • coconut milk to taste or whole milk

For the Basmati rice

  • 250 g Basmati rice
  • sale q.b.
  • star anise to taste optional
  • Start slicing the chicken breast into cubes so as to obtain pieces of the same size, about 2 cm, and set aside.

  • Make the curry sauce: heat the butter in a saucepan, let it melt, turn off the heat and add the 100 ml of milk, the curry, the turmeric and a pinch of cinnamon. Mix for a few seconds with a whisk to mix everything and dissolve the lumps. You will get a creamy sauce that is not too liquid.

Marinating the chicken in the curry sauce

  • In a bowl, add the chicken cut into pieces and salt to taste. Then, pour in the curry sauce and add the cornflour. Mix very well with a spoon so that the chicken is flavored with all the seasoning.

  • Cover with cling film and leave to marinate for a minimum of 10 minutes up to a whole day. Meanwhile, cook the rice.

Basmati rice cooking

  • Rinse the Basmati rice under running water using a narrow mesh strainer and mixing with your hands to ensure that all the grains are rinsed. Being rich in starch, to obtain the right fragrance of the grains, it is best to rinse 3-4 times until the water is clear, so that the grains can remain divided during cooking.

  • Once washed, the rice must be rehydrated: soak it in a large bowl, cover it with cold water up to about 2 fingers above the level of the rice itself. Basmati rice grains are quite fragile, so this step is advisable to allow the rice to strengthen and the grains not to break during cooking.

  • At this point, eliminate the water and place the rice in a saucepan with a thick bottom. Pour cold water until it is half a centimeter above the level of the rice. Add the star anise and a pinch of salt.

  • Cover the saucepan with a lid and turn on the heat to medium-low. Without ever opening the lid, let it cook until you notice a trickle of steam coming out. It will take about 8-10 minutes (cooking varies depending on the type of rice used).

  • Turn off the heat and leave the saucepan closed for another 5 minutes. With this type of cooking you will maintain and preserve the right fragrance of the product. You will obtain perfect cooking by keeping the grains well separated.

  • After 5 minutes, remove the star anise and plate the rice as desired. You can also place it in small molds (disposable aluminum ones are perfect) pressing it well. As soon as you have plated the chicken, turn the molds with the rice upside down onto the individual plates.

Cooking chicken

  • Chop the spring onion very finely or, if you prefer, you can blend it with a blender until you obtain a cream. Place it in a pan or wok together with the grated ginger, the garlic cut in half, the whole chilli pepper and 4 tablespoons of extra virgin olive oil.

  • Give it a stir, fry for 1 minute and add the chicken with all its marinade (clean the bowl by adding 1 tablespoon of milk). Brown it over low heat and cook for about 12 minutes. Be careful not to let the chicken dry out too much, in this case you will add a few tablespoons of milk. At the end of cooking, remove the garlic clove. The chicken should be cooked, soft and surrounded by the sauce.

  • Serve hot with a sprinkling of fresh parsley or coriander, accompanying it with cold basmati rice. And for those who love vegetables, the chicken can be accompanied with courgettes or carrots cut into julienne strips and sautéed in a pan.

There are various methods for cooking Basmati rice: steamed, pilaf, boiled or baked. We chose the saucepan with lid method.

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