Curry recipes have long ceased to be something exotic on our tables, and I am glad, because even if they are not the faithfully traditional preparations of Indian cuisine, they allow us to prepare delicious meals with very little time. With this chicken curry recipe in 10 minutes we have a complete and tasty dish ready in a jiffy.
The important thing to be fast and efficient in the kitchen is preparation and order, so you have to try to have all the utensils and ingredients ready before starting to cook. Chopping the chicken into small pieces and with the products at room temperature we will cook much faster.
The first thing is to have all the ingredients ready. Cut the chicken in one bite pieces. Chop the chives and finely chop the clove of garlic, ginger and chilli without the seeds, if we use them. If we use frozen chopped onion we will save even more time.
Heat a little oil in a pan or casserole and fry the chives for 2 minutes. Add the garlic, ginger and chilli, stir a few times and add the tomato. After 1 minute, add all the spices and stir well.
Add the chicken, season and mix. Cook over high heat a few minutes, until golden all over. Cover with the coconut milk or cream and allow to reduce slightly. Serve with chopped fresh parsley or cilantro.
With what to accompany the chicken curry in 10 minutes
East chicken curry in 10 minutes It is one of those ideal recipes to have in your wardrobe. It can be modified to taste by changing the spices or adding some more vegetables, and we could even substitute basmati rice for flat breads, couscous or quinoa. In any case, it is a delicious dish with which we hardly need to invest time. It is also perfect to carry in a tupperware.
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