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This recipe for Chicken curry "My way" I have been doing it for many years and whenever someone tries it they love it. It is not complicated to make and the chicken is very juicy. It can be made with both breast and thigh, when floured and sealed it does not lose liquid and it remains very Tender. I used to prepare the sauce with liquid cream, but lately I have replaced it with evaporated milk to make it a little lighter, both ways it works very well.
To accompany it, a little cooked rice or some potatoes are perfect so as not to leave a drop of sauce on the plate.
Chicken curry
Delicious chicken recipe in tender and juicy sauce.
- Barbara Gonzalo
- Recipe type: meat
- Rations: 3-4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 350 gr. chicken (breast or thigh) without skin
- 200 gr. evaporated milk or liquid cream
- 1/2 chicken bouillon cube
- olive oil
- salt and pepper
- flour
- curry powder
- 100 gr. of rice
Music
Cook the rice in plenty of salted water. Once the time indicated on the package has passed, go through cold water, drain and reserve.
While the rice is cooking, cut the chicken into pieces or dice.
Season the chicken to taste and sprinkle a teaspoon of curry powder on top.
Lightly flour the chicken pieces.
Cover the bottom of a pan with oil and fry the chicken pieces over medium heat. They do not need to be done much, just enough to seal them since they will be finished with the sauce later. Reserve.
Remove some of the oil from frying the chicken, leave only a thin layer of oil in the pan.
With the pan removed from the heat, crumble the chicken stock cube over the oil and add a teaspoon of curry powder. Stir until everything is well dissolved.
Return the pan to the heat and add the evaporated milk, stirring until a homogeneous sauce is left.
Next we add the chicken pieces that we had reserved and cook the chicken with the sauce for 5-10 minutes (it will depend a little on the size of the chicken pieces).
Serve the chicken accompanied by the cooked rice that we had reserved.
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