Meat · Second Course

Creamy Chicken Curry

Creamy Chicken Curry is an Indian styled dish: it is rich in flavour and spices.

Try this alternative recipe to cook chicken: it is easy, light and appetising!

My recipe makes use of neither cream nor milk. I used a little bit of butter, instead.

Creamy Chicken Curry is perfect if matched with some rice or couscous and vegetables you like: in this way you can obtain a very satisfactory single course!


Creamy Chicken Curry

Ingredients (for 3 people):

  • 500 g of chicken breast in cubes;
  • 400 ml of broth;
  • 1 shallot;
  • 30 g of butter;
  • 30 g of flour;
  • 2 teaspoons of curry powder;
  • 1 teaspoon of paprika powder;
  • 1/2 teaspoon of chilli pepper powder;
  • parsley a.r.;
  • cumin (optional);
  • salt a.r..

Preparing the Creamy Chicken Curry

Sift the flour with the curry and the paprika. In the meanwhile, warm the broth.

In a non stick pan warm a spoon of oil and let the shallot sweat into it. Add the chicken in cubes and cook for a few minutes, until the chicken is brown.

In a pot melt the butter and then add the sifted powders (the mix of flour, paprika and curry).

Stir using a wooden spoon until the butter is fully absorbed by the powders. Add the hot broth flush.

Cook and stir at low heat for a couple of minutes.

Add it into the chicken: cook over high heat until a firm cream is obtained. Stir occasionally. This step will require about 15 minutes.

Once the cooking is over, flavour with salt, pepper, chilli pepper and cumin as needed.

Serve the Creamy Chicken Curry when still hot.

Before serving I suggest you to sprinkle the top of the dish with some minced parsley. This will give our dish an additional shade of taste while giving a colourful touch too.

Creamy Chicken Curry


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