Chicken curry with basmati rice, simple and original recipe

Chicken curry is one of those Indian recipes that have come to stay in our gastronomy, one of the best chicken recipes from actuality.

This recipe comes from the Middle East and there are hundreds of ways to make it. Today I will give you my recipe, the one I always make for the whole family.

within oriental recipes we have other dishes like Chicken Tikka Masala, Indian samosas with sour cream or for example red beef rooster. They are recipes that are really worth incorporating into our daily lives. We will make this chicken curry with yellow curry powder, a spectacular blend of spices. I leave you the video of the chicken curry in case you are interested in following along step by step.

Cream or coconut milk for the chicken

Originally this dish was made with coconut milk, but in Spain we are very own and change the recipes. Many people prepare the dish with cooking cream, but I highly recommend that you use coconut milk. Today you can easily find it in any supermarket.

benefits of chicken curry

Curry has many benefits and it is highly advisable to include it in our diet. It has vitamins A, B, D, E and K, as well as antioxidants, mineral salts and much more. A spice blend worth incorporating into our daily lives.

Ingredients for 4 people

  • 2 chicken breasts
  • 1 onion
  • 1 can of coconut milk
  • 1 teaspoon paprika Vera
  • Half a teaspoon of hot paprika
  • 1 tablespoon of yellow curry powder
  • 200 ml of fried tomatoes
  • extra virgin olive oil
  • Salt
  • white basmati rice

How to make easy chicken curry

1.- We start by cutting the onion into small pieces and saute it with oil on a low heat, until it is very well fried, about 15 minutes.

2.- After this time, add the chicken cut into pieces, season with salt and pepper and saut├ę for a few minutes.

3.- Add paprika and curry and give it a few rotations, only about 20 seconds, so that it heats up and does not burn.

4.- Then add the fried tomato and let it boil for another 3 minutes.

5.- Cover everything with coconut milk, reduce the heat to minimum and let it simmer on a low heat for about 15 or 20 minutes. Meanwhile, we are cooking the basmati rice.

I recommend using rice cups, which are great and quick to make.

We serve the chicken curry with basmati rice and enjoy it.

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