Chicken curry

First time I tried curry, I was invited to a dinner party at a friend’s house. We had a few dinner parties before, usually I was cooking or preparing something, this time it was my friend who did the cooking. It was probably the easiest curry recipe, involving just a few ingredients but lots of spices. I remember how spicy it was and flavoured so well, I wasn’t even ashamed to ask for more. From there curry ended up on my dinner table, and today I make it at least once a month trying out new recipes I didn’t try so far.

Interesting fact is that the word curry was first used in England for leftover lamb flavoured with curry powder. Curry is actually a name for a large number of Indian dishes, seasoned with a variety of herbs and spices commonly used in Indian cuisine. Seems like today everyone has their own version of the recipe, but it doesn’t mean it is any less delicious.

This is my version of one of those dishes under the same name curry, it’s a bit European, but still as delicious. Check it out and let me know what you think!

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Enjoy & happy cooking!

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Preparation: 25 min

Cook time: 30 min

Servings: 4

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Ingredients

• 500 g chicken breast, sliced
• 100 ml yogurt
• 1/2 tbsp tandori masala
• 1 tsp smoked red paprika
• 2 tsp red curry powder
• 2 tsp yellow curry powder
• 1 tsp garlic powder
• 1 thumb ginger, chopped
• 2 tbsp lime juice
• 2 tbsp orange juice
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, chopped
• 1 tbsp paprika puree
• 300 g tomatoes, crushed
• 2 tsp chili pepper
• 1 vegetable stock cube
• 100 ml heavy cream
• 150 g rice
• 400 ml vegetable stock
• Salt & pepper to taste

How to

1. Season sliced chicken breast with salt, pepper, tandori masala, smoked red paprika, red and yellow curry powder, garlic powder, chopped ginger, lime juice, orange juice and yogurt. Set aside to marinade.
2. Heat vegetable oil in a large pan. Add finely chopped onion, carrot and garlic cloves. Let them simmer over low heat until soft. Stir in paprika puree, crushed tomatoes, chili pepper, vegetable stock cube and cook until you get a thick sauce.
3. While the curry is cooking, cook rice with the addition of vegetable stock until cooked.
4. Stir in marinated chicken breast in the tomato mixture. When chicken is cooked all the way through, stir in heavy cream. Cook to a boil and your curry is done, serve with cooked rice. Enjoy!