Recipe: Chicken with curry

Fragrant, exotic, spicy and juicy chicken curry. Coconut milk, fresh mint and coriander elevate it to one of the tastiest exotic dishes.

20′ preparation, 20′ cooking, Total: 40′

Materials

Servings: 4

• 700 gr. chicken fillet from breast or thigh, cut into cubes of about 3 cm.
• 1 dry medium onion, thinly sliced
• 2 cloves of garlic, finely chopped
• 1 large round green pepper, in sticks
• 1 Florina pepper, cut into thin sticks
• 1 small chili pepper, chopped
• 1 tsp. tablespoon fresh ginger, grated, or 1 tsp. dry sweet ginger, grated
• 1 tsp. curry soup (Indian spice mix found in powder form in all supermarkets and spice shops)
• 1 tsp. sweet cumin, powdered
• 1/3 tsp. sweet cloves, powdered
• 1/2 tsp. sweet cinnamon, powdered
• 1/2 tsp. sweet cardamom seeds, well ground (also called kakoule. In all spice shops and also in large supermarkets)
• 2 tsp. tomato paste soup
• the leaves from 4 – 5 sprigs of fresh coriander, chopped (if we can’t find it or don’t like it, add parsley)
• 1 tsp. tablespoon mint leaves, chopped
• 100 ml coconut milk (canned in large supermarkets, ethnic shelves and Far Eastern food stores)
• the juice of 1 lime or 1 small unspent lemon
• 80 ml olive oil
• salt, freshly ground pepper

Procedure

To make chicken curry, first heat the oil in a wide saucepan over high heat.

Saute the chicken for about 3 – 4 minutes, until it turns brown on all sides.

The chicken breast cooks faster than the thigh, so if we use a thigh, saute it 2-3 minutes longer.

Take it out with a slotted spoon and leave it aside.

In the same pot and in the same oil, add the onion, garlic, all the peppers, ginger, all the spices and the paste and sauté them for 4-5 minutes, stirring with a wooden spoon.

Add the chicken, pour in the lime juice and enough water to half cover the chicken.

Season with salt and pepper, lower the heat and simmer for 5-8 minutes, until the chicken is tender.

Add the coriander and mint and mix gently.

Increase the heat and cook for another 4-5 minutes, until the sauce thickens.

Remove from heat and serve.

Serve with fluffy pilaf.

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