Curry chicken nuggets recipe

Chicken curry: India at home with Italian meat

A very tasty and unforgettable traditional dish when you taste it for the first time, if it is then accompanied with basmati rice the mix will be explosive. Like any traditional dish based on spices and curry, there are many versions: from sweet to spicy. This is because Indian curry does not have a typical single and codified recipe but is a calibrated mix of many spices that are composed and used based on the type of meat and the recipe we want to prepare.

Chicken curry made with breast pieces is really easy to make and can be prepared in many ways: some involve the addition of tomato sauce, others with Greek yogurt, there are those who prefer a mix of very hot spices and those who prefers the taste of coconut. In short, an ideal dish for all guests, not greasy and fantastic for a dinner with friends with an ethnic and warm aroma.

We tried to prepare a chicken curry with our chicken breast pieces , following a super quick recipe, with a few tricks and with a unique result. The photos you will see were taken by our copywriter who tried her hand at preparing the recipe with an original sweet curry that comes from Dubai. You are ready? Flour, pans and go!

Chicken curry ingredients

• 500g chicken breast pieces
• 25 g of sweet or spicy curry
• 10 g of butter
• 2 tablespoons of 00 flour
• 1 white onion
• 1 clove of garlic
• 2 tablespoons of extra virgin olive oil
• vegetable soup
• fresh ginger
• parsley
• whole or powdered fresh chilli pepper
• Salt and Pepper To Taste

Method

A very quick trick for flouring chicken. Take a food storage bag in the refrigerator and put in the flour, salt, pepper, your curry and mix. Take the chicken breast pieces, place them in the bag and shake to flour each piece well.

Leave the mixture to marinate in the refrigerator for a minimum of 10 minutes. In the meantime, start preparing the basmati rice in the steamer or simply by boiling it in a pan. Once cooked, drain and set aside.

Now, take a saucepan and fry the butter, the oil, the onion cut into thin wedges, the grated ginger, the garlic cut in half and the whole chilli pepper. Fry for 1 minute and add the chicken pieces, leaving the flour marinated with curry aside in the bag. Reduce the heat and sear the chicken for 3/4 minutes.

In the meantime, put ½ glass of water in the flour with the curry to create a tasty cream. Turn the chicken over a low heat and cook for another 5 minutes. When the chicken is well seared and starts to create a crust, add the flour mixture and half a glass of broth. Cook and the chicken will be ready when a tasty, non-liquid cream has been created.

Serve the curry chicken pieces hot, with basmati rice and parsley. Bon appetit from Marta!