The chicken with curry it is a classic of the Indian tradition that, to the delight of fans of this cuisine, is easy to prepare even at home. The scent it releases makes us travel with the mind to distant Asian lands, making it an excellent dish to propose if we want to create an Indian themed dinner, or simply want to give a little liveliness to a delicate meat like chicken. The ingredients we need are few, easily available and low cost. Let’s start with chicken, one of the most consumed white meats, whose flavor lends itself well to different cooking and combinations, including the combination with the other protagonist of this recipe, the curry. A bright yellow powder, curry is one spice mixture (such as ginger, cumin, coriander and I refer you to the bottom of the article to find out more), very useful to keep in the kitchen, because in addition to the lively flavor, which goes well with meat, fish or vegetable dishes, it has several beneficial properties. There are different types of curries, which differ in the amount and types of spices used, from the sweetest to the hottest varieties, which is why the dosage in this recipe also depends on your personal taste and the type of curry you have purchased. We can start with the chicken fillet, which we are going to reduce into chunks, more or less thick according to our taste, taking into account that it will take longer to cook. Alternatively we can also make strips of chicken or use whole chicken breast slices, which will be cooked shorter.
Concluding our rundown on ingredients, another element that the original recipe would require would be the coconut milk, which I have a hard time finding. So I used something that we all certainly have in the pantry, simple whole milk. Cream can also be used as a substitute.

Preparation

1

Cut the chicken fillets into bite-sized pieces, which will be passed in flour. Meanwhile, in a pan, heat a drizzle of oil and a knob of butter.

2

When the butter is almost completely melted, add the chicken nuggets to the pan. It will not be necessary to remove the excess flour, because by melting with the butter, it will contribute to the formation of a soft cream. We brown over medium heat, turning with a spoon to facilitate uniform cooking, for about 10 minutes. The cooking time depends a lot on the thickness of the morsels. If we notice that the bottom is drying, but the meat needs further cooking, to prevent it from burning, we can add a drop of water.

3

When the meat begins to form a certain crust, deglaze with the white wine. in this phase the fire must always be alive, to favor the evaporation of alcohol. If we added the wine over a low heat, it would leave a too acidic note in the dish, ruining the final effect. Let it evaporate and cook for 5 minutes, only after this phase add a pinch of salt, mix well, and lower the heat.

4

Add the milk and curry, continuing to mix to mix all the ingredients well. Let it thicken for about 5 minutes, always over low heat, and eventually add salt and curry.

5

We can serve hot chicken curry accompanying it with good bread, or with basmati rice, as Indian tradition would like. And if you want to amaze in the dish, you can use a pastry cutter to help you turn out the rice, then place the chicken nuggets on top. Parsley, chilli or fresh ginger, sprinkled on the chicken, can complete the work in terms of color, but also as a further note of freshness and flavor.

storage

Curry chicken can be stored 2-3 days in the fridge in a closed container.

Variants

There are many variations of this recipe, some of which involve adding tomatoes or vegetables.
The variations may concern cooking, you can in fact brown the chicken with fresh ginger and garlic or onion, before proceeding to meet the curry, or marinate the meat in a dressing of oil, ginger and garlic, before cooking the meat.
And why not try this delicious sauce on other meats, such as turkey or veal. Experiment, to find your favorite variant or create a new version.

Curry is the protagonist par excellence, a mix of spices that must not be missing in the kitchen! From the lively yellow-orange color and intense aroma, this powder, which we find without problems in the supermarket, but which we can also prepare at home, is in fact one of the omnipresent ingredients of Indian cuisine, which makes this dish tasty and particular, enhancing a delicate meat like that of chicken.

There are several variations of curry, which are distinguished by composition, and consequently are characterized by more or less accentuated colors from yellow to red. The flavor also varies, from sweeter and milder curries, to more daring and spicy mixes. Classic curry consists of black pepper, cumin, turmeric, ginger, coriander, chilli, saffron, cinnamon, cardamom, cloves, nutmeg. We therefore appreciate the digestive, anti-inflammatory properties of this blend, which goes well with meats, vegetables and fish.