Chicken curry with champignons
4 servings
40 minutes
Chicken curry with mushrooms is a fragrant and spicy dish of Indian cuisine that embodies a wealth of flavors. The curry, rooted in deep Indian traditions, is renowned for its harmony of spices that gently envelop juicy chicken fillet. Mushrooms add softness and a light earthy note, while fresh chili pepper adds zest. Orange juice imparts an exquisite sweet-sour freshness balanced by cream that makes the dish velvety. This curry pairs perfectly with aromatic basmati rice but can also stand alone as a rich dish. It can be served as a warm dinner in a cozy atmosphere, enjoying the richness of Eastern spices and the soft creamy taste. The wonderful combination of ingredients turns this dish into a true gastronomic masterpiece that offers unforgettable taste experiences.
1
Heat 0.5 liters of oil in a pan and sauté the diced onion until translucent. Then add the diced bell pepper and half a fresh chili.
- Melted butter: 90 g
- Onion: 1 head
- Green bell pepper: 1 piece
- Fresh chili peppers: 1 piece
2
After a couple of minutes of sautéing, we add the chopped mushrooms.
- Fresh champignons: 300 g
3
At the same time, we mix flour with two tablespoons of curry powder of the highest quality and optimal composition.
- Wheat flour: 60 g
- Yellow curry powder: 3 tablespoons
4
Cut the chicken fillet into large cubes and coat each one thoroughly in a mixture of flour and curry. Turn off the vegetables and set them aside without waiting for them to be done.
- Chicken fillet: 700 g
- Wheat flour: 60 g
- Yellow curry powder: 3 tablespoons
5
In the second pan, fry each piece of chicken (in batches! not all at once!) in the remaining oil until a characteristic crust forms, about 1 minute on each side. If the chicken absorbs all the oil — it's not a problem. Continue frying in a dry pan.
- Melted butter: 90 g
6
We send the fried chicken pieces to the pan with vegetables, and in the empty pan, we add a tablespoon of curry powder. We heat it until it has a characteristic smell and pour in freshly squeezed orange juice. After 2 minutes of stirring the juice, we add the vegetables and chicken.
- Yellow curry powder: 3 tablespoons
- Oranges: 3 pieces
7
Cook for 8–10 minutes over medium heat. If there is little juice or it absorbs quickly, you can cover it. Now is the time to adjust the salt and spiciness (increase if needed).
- Salt: to taste
8
After 10 minutes, pour in the warm cream. Mix thoroughly and, after a minute, turn off the heat! Serve immediately in a deep plate. Basmati can be served as a side dish, but it works well as a standalone dish too.
- Cream 22%: 300 ml