Various curry dishes are made with spices of infinite combinations, ingredients and cooking modes. Basic spices is curry, turmeric, coriander and cumin.
Chicken curry, therefore, with basmati rice pilaf. Fast, delicious and aromatic dish with the presence of many spices cooked whole that give it flavor and zest.
Everyone likes it and a little more the lovers of ethnic cuisines.
Chicken curry, therefore, with basmati rice pilaf. Fast, delicious and aromatic dish with the presence of many spices cooked whole that give it flavor and zest.
Everyone likes it and a little more the lovers of ethnic cuisines.
| work: 30′ | time: 1h:00′ | easy: |
Ingredients (4 servings) |
With a sharp knife chop the chicken meat into thin, uniform slices. Meat must be dry to avoid slipping during cutting. |
In a large skillet over medium heat and add half the oil to heat. Add the slices of meat to saute very well from both sides. |
When they get color and have thoroughly browned remove from the pan into a bowl and set aside for a while until you use it. |
In the same skillet add the remaining oil and the onion, ginger and garlic to saute for a bit and then add the pepper, spices and parsley. Mix. |
Let them saute for 2'-3' and add the chicken along with 100 grams of warm water. Mix. Cover the skillet and let your food to cook to be juicy and tender. If you need along the way, add some more water. |
Pilaf
|
In a saucepan, add the oil and spices roasted to about 2'. Wash and drain the rice to leave as much starch and pour it into the pot and be roasted for 2'-3' along with spices. |
Add 400 grams of warm water and let it boil over low to medium heat. Mix from time to time. If you need add some hot water, until the rice is cooked through. Remove from the heat, add salt, pepper, butter and stir. |
Serve in individual bowls with chicken curry and garnished with chopped parsley.
