/ Our magazine / Curry chicken, India's scents and flavors at your home.
/ Our magazine / Curry chicken, India's scents and flavors at your home.
The chicken breast curry is an absolutely delicious Indian recipe, so beloved and appreciated that many, even in the West, are now trying their hand at preparing this spiced dish. Easy to prepare, chicken breast curry boasts multiple variants all worth trying, although the main ingredients remain two: chicken and curry. Generally, this dish, whose original name is tikka masala, is served with pilaf rice, thus creating a substantial and truly delicious one-dish meal. Let’s discover the history of tikka masala and learn about the ingredients and variants of this exotic dish!
If, however, you're in a hurry and would like a chicken breast curry already prepared to heat in just a few minutes that is soft, tasty, and juicy, then you should choose the Curry and Orange Chicken Breast from Salumificio Freoni Danzi, or if you prefer a less flavorful recipe but more refined in taste, the herbs chicken breast (which is one of the solutions that the writer adopts for those evenings when I need a ready meal for two, tasty and healthy).
The chicken curry is a dish now served in restaurants all over the world. So loved and appreciated for its mix of flavors, chicken curry is currently a subject of dispute. In fact, its origins are quite uncertain. It seems to be a dish of Moghul origin, thus linked to the largest imperial dynasty of India, but according to some, it may actually originate from Glasgow, Scotland, where a chef of Indian descent would have improvised a chicken sauce with yogurt and spices available, later serving the dish to local diners and passing it off as typical Indian cuisine. What is certain is that there are numerous interpretations, and the only fixed ingredients of the over 50 recognized variants are chicken and spices, of which there are indeed different mixes, which is why even the association with tikka masala does not always rest on solid foundations.
In general, it concerns chicken marinated in spices and yogurt immersed in a curry-based sauce, also prepared with tomato and coriander or with coconut milk. But now, let’s come to curry: what do we mean by this word?
The term curry is actually misleading. In India, the word masala is used to indicate a spice mix, while curry is nothing more than a native plant whose leaves are widely used in Indian cooking to flavor different dishes. In summary, curry and masala are two different things in Indian cuisine.
In Europe, the term curry is used to refer to typical spice blends of Asia, without giving them a specific name, which is a real shame because there are indeed many, and they are all very different in texture and intended use. Just to give an idea of how many dozens of spice mixes exist, it is enough to think that only in India, wealthy Indian gentlemen employed experts to select and prepare the best and healthiest mixtures for their masters.
The term curry, as it has come to us, derives from English and is the phonetic transliteration of the word "cari", a term from one of the many Indian languages used to indicate sauces and soups.
In any case, depending on the preparation and origin of the dish, it is possible to use a different blend. In Indian and Pakistani cuisine, garam masala, a mixture based on cumin, cinnamon, coriander, cardamom, black pepper, and turmeric, is very common, but also tandoori masala, which features fenugreek, cloves, cinnamon, chili, and coriander.
In Thailand, curry is distinguished as green, yellow, red, and orange, and they are not in powder form, but in paste. In this case, herbs and concentrated pastes of shrimp and fish are predominantly used.
And don’t think that it ends here! China and Japan also have various curry blends waiting to be discovered! Ginger, coriander, turmeric, and lemongrass are just some of the most common ingredients.
In Italy, curry is found in the form of ready-made mixes based on turmeric, black pepper, cinnamon, cumin, coriander, and ginger, although there are also variations. For the preparation of our chicken curry, you can simply aim for supermarket blends; they work just fine!
As mentioned, there is not a single chicken breast curry recipe, but there are as many as 48 variants!
However, let’s say that this is the most widespread recipe, and it is truly very good. For four people, you will need:
• 500g of chicken breast
• 20g of curry
• 100g of coconut milk
• 1 white onion
• 1 clove of garlic
• extra virgin olive oil to taste
• fresh ginger
• one whole red chili
• one teaspoon of cornstarch
• one teaspoon of butter or ghee
• salt to taste
• fresh coriander
Let’s start with the sauce. Melt one teaspoon of ghee (we also have it in the butter section and it is a particular Indian butter, but if you can’t find it, you can use regular butter or a tablespoon of oil) in a pan, then turn off the heat and add the curry. Mix well and add the coconut milk. Stir and let cool. Cut the chicken into cubes, pour the curry sauce, salt, and a teaspoon of cornstarch, then mix well. Cover with plastic wrap and let marinate for 24 hours.
After marinating, sauté the finely chopped onion and add the grated ginger, garlic, and chili, sautéing for one minute. Add the chicken with its sauce. Lower the heat and cook for about fifteen minutes. Serve the curry hot, sprinkled with coriander and chili, accompanied by basmati rice.
The light chicken breast curry is one of the many variants of this dish and is probably also the simplest to execute, without yogurt and any type of sauce. Simply, the chicken is lightly marinated. For four people, you will need:
• 500g of chicken breast
• one generous tablespoon of curry
• one ladle of vegetable broth
• plain flour to taste
• one shallot
• fresh chili ground into powder
coriander
extra virgin oil to taste
• salt
First, rinse the chicken, then cut it into cubes. In a bowl, mix one tablespoon of flour with a pinch of salt and the curry, then add a tablespoon of oil and dip the chicken so that it is well covered. Let it marinate for at least twenty minutes. In a separate pan, lightly sauté a shallot with the chili flakes, then add the chicken, sautéing for five minutes and stirring. Add the broth and deglaze, then let it cook over low heat with the lid on for about 20 minutes. At this point, turn off the heat (the chicken should not be too dry or too watery), then let it rest. If desired, to serve a complete dish, prepare some white rice (basmati or Thai), and then serve with a sprinkle of finely chopped coriander and some chili flakes. Delicious and truly light!
The chicken breast curry with cream is another of the many variants for creating this delicious dish. The marinade can be made with cream, coconut milk, or Greek yogurt. Below, we present the slightly sweet and sour version with cream. For four people, you will need:
• 500g of chicken breast
• one large onion
• one apple
• extra virgin olive oil
• meat broth
• one tablespoon of curry powder
• 1 liquid fresh cream
• black pepper
• salt to taste
First, rinse the meat, then cut it into cubes. Slice the onion, then lightly sauté in a large non-stick pan. Add the chicken cubes, and let them brown for a couple of minutes. Meanwhile, peel the apple and cut it into thin slices. Add a ladle of broth to the pan, deglaze, and add the apple, along with the tablespoon of curry, salt, and pepper. If you see the liquid reducing too much, add a bit more broth. Lower the heat, cover, and let cook for ten minutes. Remove the lid and let brown over high heat for another ten minutes, adding broth as needed. At this point, turn off the heat and add the cream, mixing well and adjusting the salt if necessary. The preparation should be creamy, not liquid. This dish should be served hot, perhaps in a nice bowl with a sprinkle of chili and one of finely chopped fresh coriander, with some basmati rice on the side.
The chicken breast curry is a simple and quick dish, but sometimes there is not enough time to marinate the meat or to get busy in the kitchen. In this case, it doesn’t mean you necessarily have to give up the taste and intoxicating aroma of this dish. In fact, there are many quick preparations available that allow you to have a delicious curry ready in ten minutes. An example is the breast of Chicken with Curry and Orange from Salumificio Freoni Danzi, available on our portal, made with the finest selected meat and steam cooked under vacuum, flavored with julienned orange peel and curry. The result is a dish with a light but flavorful and truly original taste, so you don’t have to give up tasty and genuine dishes even when you have little time.
If you are also a curry lover, don’t hesitate to check out our portal. You will find the best ingredients for making the most exotic and spiced dishes.
What preparation will you start with?
S&M
We recommend that you enjoy
english
ITALY
ITALY/EUR✔ You have added the product to your cart!
