Chicken curry

Craving something hearty and packed with flavor? This chicken curry is exactly what you need! It’s full of rich, savory sauce – just perfect for soaking up with some fluffy basmati rice.

Quick to make, super easy, and totally delicious, this dish is perfect for lunch or dinner when you want something comforting without spending hours in the kitchen. Get ready for a plate full of goodness!

Ingredients: (for 4 portions)

• 3 skinless, boneless chicken breasts
• 3 medium onions (I used shallots)
• 400 ml soup base
• 1 can of tomatoes in their own juice
• 250 ml cooking cream
• 3 cloves of garlic
• a piece of ginger (about half a thumb)
• spice mix of: a tablespoon of turmeric, a tablespoon of curry, a tablespoon of sweet paprika and a teaspoon of cumin seeds, and a little pepper
• a tablespoon of cornstarch
• a few tablespoons of olive oil
• fresh coriander
• cooked basmati rice for serving (optional)

Preparation:

Rinse the chicken breast, cut it into strips, and then dice it into cubes. Peel and finely chop the onion. Slice the garlic thinly and peel and finely chop the ginger. In a large wok, heat the olive oil. Once hot, add the onion and sauté for about 2 minutes. Add the chicken and cook it with the onion until there’s no pink left. Stir in the garlic and ginger, and sauté for another minute. Then, add the spices and mix everything well.

Next, add the tomatoes and soup base, stir well, and cook for about 5 minutes, stirring occasionally. Then, pour in the cooking cream, mix, and bring it to a boil for 10-15 minutes. Finally, add the tablespoon of starch, stir well, and cook for another minute.

Allow it to cool for about 5 minutes, then stir in freshly chopped coriander and serve with plain boiled basmati rice.

If you try the recipe, let me know how you liked it! 😊

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