PALAZZETTI MAGAZINE

Simple does not necessarily mean bland, and this chicken curry recipe proves it! 

Traditional Indian dishes are known as much for their rich spicy flavours as for their long list of ingredients. And while we would all love to be able to whip up a homemade chicken curry with all the trimmings whenever the urge takes us, it is not always possible. 

This is why we have come up with a recipe which has been adapted to simplify things – starting with the choice of using chicken breast instead of whole chicken to shorten the cooking time, but no less delicious. 

This recipe for chicken curry with basmati rice is really easy and super quick. The real secret to its perfect success lies in the cooking process of the chicken and the right mix of spices. The result is a tender and tasty chicken, accompanied by a creamy and fragrant sauce

In India, there are many different types of curry made from as many different mixes of spices, either in dry powder form or fresh. The proportions vary and each of these mixes is actually called ‘masala‘ in Hindi. These fragrant mixtures, originally conceived to cover any flaws in the ingredients, are now used to add flavour to fish, meat, vegetables and pulses, but also to give an extra touch of digestibility thanks to the nutraceutical properties of the spices. We have opted for a very simple and well-balanced curry, composed of readily available ingredients suitable even for those palates less accustomed to oriental flavours, but you can have fun assembling your own, indulging your personal tastes and preferences. 

pollo al curry ricetta facile - palazzetti magazine

Chicken curry with basmati rice, very easy version of the Indian comfort food – a recipe for preparing it at home 

Difficulty: easy 
Preparation: 10 minutes 
Cooking time: 35 minutes 
Serves: 4 people 

INGREDIENTS                       

  • – 800 g chicken breast 
  • – 300 g basmati rice 
  • – One red pepper 
  • – One onion 
  • – One garlic clove 
  • – A small piece of freshly grated ginger 
  • – One tablespoon of lemon juice 
  • – One teaspoon of tomato paste 
  • – One hot chilli pepper and one cardamom pod 
  • – 150 ml of vegetable milk (preferably coconut milk) 
  • – extra virgin olive oil and salt as desired 
  • – a sprinkling of chopped parsley and coriander 
  • – plain Greek yoghurt as desired 

For the spice mix, 1/2 teaspoon of: 

  • Paprika 
  • Black pepper 
  • Cinnamon 
  • Turmeric 
  • Cumin 
  • Garam Masala 

METHOD 

  1. Prepare the spice mix in powder form. 
  2. Cut the chicken into small pieces, add half of the spices and a splash of oil, leave to marinate in the fridge for at least half an hour. 
  3. In a large saucepan brown the chicken over a high heat for 5 minutes, turning occasionally. Transfer the chicken momentarily to a dish and set aside. 
  4. Chop up half the onion. Place in the saucepan with a little oil and sweat for a few minutes over a low heat. 
  5. Blend the other half of the onion with the garlic, ginger, two tablespoons of water and a little oil. 
  6. Add the remaining half of the spices, chilli, diced pepper, tomato paste and salt to the pan. 
  7. Lightly fry everything until the spices release their flavours to the full (add a few drops of water if necessary, so they don’t burn); this will take about 10 minutes. 
  8. Then add the chicken and hot vegetable milk. 
  9. Cover and leave to cook for 15 minutes. 
  10. Meanwhile, prepare the rice by allowing it to absorb all the water. First rinse the basmati rice several times. Drain with a colander and place in a saucepan with 450 ml water and the cardamom pod. Bring to the boil without stirring. 
  11. Reduce the heat to low, stir and cover with a lid; cook for 10 minutes, then remove from the heat and leave the rice to stand for 5 minutes with the lid on. 
  12. Once the chicken is ready, remove from the heat, add the lemon, chopped parsley and coriander. Serve with the basmati rice and Greek yoghurt… Enjoy! 
pollo al curry con riso basmati ricetta facile - palazzetti magazine

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.