Chicken curry: 3 absolutely unmissable recipes

The 3 recipes chicken curry that we suggest are very easy to prepare and will certainly stimulate your taste buds.

These recipes are very easy to prepare and will leave your kitchen with a scent that will whet the appetite of everyone nearby.

O White rice that accompanies these curry recipes can be cooked only in water, without salt or sautéed, as it serves to balance the intense flavors of the curry.

Let yourself travel through Indian flavors and prepare delicious dishes that everyone will love.

Chicken curry with apple

Ingredients

• 350g chicken breast
• 1 c. salt coffee
• 2 c. soup curry powder
• 1 c. flour soup
• 150gr onion
• 2 garlic cloves
• 2 c. olive oil soup
• 100ml white wine
• 200ml coconut milk
• 250gr apples
• coriander qb
• 280gr basmati rice

preparation method

• Cut the chicken breast into cubes and season with salt, curry powder and flour, mixing everything well.
• Sauté the chopped onion and garlic in olive oil.
• Add the chicken and let it brown, stirring constantly.
• Sprinkle the stew with the white wine and stir a little more.
• Add coconut milk, cover and cook over low heat.
• Wash and peel the apples, cut into wedges and add to the chicken. Let it cook for about 20 minutes.
• Bring a pot of water (twice the amount of rice) to the boil and season with a pinch of salt.
• When it starts to boil, add the rice, stir with a fork and cover.
• Let it cook until it absorbs all the water.
• Turn off the heat and let it rest for about 20 minutes.
• Serve the chicken with rice, sprinkled with chopped coriander.

Chicken curry with tomato

Ingredients

• 1 whole chicken
• 1 lemon
• 400ml of coconut milk
• 2 big onions
• 1 clove of garlic
• 800g of crushed tomatoes
• 1 thread of olive oil
• 3 c. curry tea
• Fresh coriander to taste

preparation method

• Cut the chicken into pieces.
• In a bowl, place the chicken, sprinkle with lemon juice, add the garlic and a teaspoon of curry powder. Mix well and reserve.
• Add the coconut milk to the chicken and marinate for at least 1 hour in the cold.
• Make a sauté with olive oil and chopped onion. Let it brown.
• Remove the chicken from the marinade.
• Reserve the marinade and brown the chicken with the onion for 5 minutes.
• Add the chopped tomato and the rest of the curry.
• Stir well and boil over low heat for 10 minutes.
• Then add the remaining marinade and boil again for 10 minutes.
• Before serving, sprinkle with chopped coriander.
• Serve with white rice.

Chicken curry with vegetables

Ingredients

• 3 chicken breasts
• 1 big onion
• 3 cloves of garlic
• 1/2 cabbage
• 1 courgette
• 1 can of coconut milk
• 2 c. curry tea
• 1 c. powdered ginger tea
• 1 c. saffron tea
• 1 c. spicy paprika tea
• 1 c. powdered coriander tea
• olive oil qb
• salt and pepper qb

preparation method

• Sauté the onion and garlic in olive oil until soft.
• Add the chicken breast cut into strips.
• Cut the cabbage into strips and add to the stew.
• Add coconut milk and spices.
• Cook over medium heat for a few minutes, until the cabbage has reduced in volume.
• Add the courgette cut into cubes.
• Let it cook until the meat is well cooked.
• If necessary, add a little vegetable stock.
• Serve immediately.