Chicken curry

Everyone now knows that oriental cuisine is one of my great passions and that I never fail to offer some recipes ...

This time I satisfied my passion with a simple chicken and vegetable curry accompanied by basmati rice flavored with steamed coconut.

Then, if you prefer a more essential accompaniment, one will suffice Chinese white rice (BaiFan): the chicken is already tasty in itself!

My brother, a great lover of Indian cuisine, prepares, depending on the dish in cooking, a personalized curry, choosing and chopping together the most suitable spices.
I have been satisfied with a good packaged curry: I apologize!

And now, starting as always from the ingredients, let's start cooking!

Ingredients for two persons:

for marinated chicken:
chicken, clean (or fillets)	g.	250
greek yogurt	TS.	3
salt and pepper		q.s.
curry	ct.	3
grated coconut (see note)	TS.	2
for the pan:
garlic	cloves	1
chopped fresh ginger	ct.	2
Chili pepper	pc.	1
extra virgin olive oil		q.s.
vegetables and cooking:
onion	pc.	1
pepper	pc.	1
salt and pepper		q.s.
water, if necessary		q.s.
parsley		Ad Lib.

Preparation:

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Prepare in a bowl a marinade made from Greek yogurt (the dense beautiful one, including any liquid), curry (according to taste) and salt and pepper.

Add the chicken, without skin and cut into small pieces as large pieces, mix well, close with a plastic film and put in the refrigerator to flavor for a couple of hours at least).

Just before starting to cook, chop together fresh and peeled ginger with a clove of garlic and a chilli pepper (with all the seeds: they will give a nice spicy flavor).

Chop an onion and a pepper into small pieces.

Heat the olive oil in a pan (ideally a wok) over medium heat and add the chopped.

As soon as it begins to imprison its aroma, add the onion pieces and let them jump briefly, raising the heat a little; complete with the pepper and continue cooking for a couple of minutes.

Turn up the heat to the maximum and pour the chicken pieces in the pan with the whole marinade, stirring constantly so that they do not stick.

Pour a little water, lower the heat and cook for about ten minutes in order to cook the meat (if you are not sure, taste, but not before ten minutes).

Remove the lid and, if the sauce is not very thick, raise the flame to thicken it.

Remove from the hobs, sprinkle with parsley, with the hands (or, if you like, coriander) and serve with Basmati rice flavored with coconut and steamed.

Buon appetito!

ADVICES AND NOTES:

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Recipe, text only: to print or download.
Grated coconut: usually found at the supermarket in envelopes of two ounces.
Chicken: a chicken breast (as in the pictures above) solves the problem of cleaning and boning the pieces. The chicken can be substituted by pork shoulder: it will require a little longer cooking.
For the basmati rice flavored with coconut follow the recipe of the Bai Fan adding to the water (250 g of water for 200 g of basmati rice) 2 ct, grated coconut and 1 ct. vegetable granulated broth.
When serving rice, add a knob of butter and mix.
Related articles: Chicken tandoori by Nimmy.