Chicken breasts with curry
4 servings
45 minutes
Chicken breasts with curry is a dish that combines the tenderness of chicken meat with the spiciness of seasonings. Curry, originating from Indian cuisine, adds Eastern notes, creating a rich and intense flavor with subtle spice aromas. Lightly frying the breasts gives them an appetizing crust, while subsequent stewing with potatoes and tomatoes makes the meat juicy and tender. The onion-garlic base enhances the depth of flavor, and the spices turn an ordinary dinner into a culinary journey. The dish pairs excellently with rice, which absorbs the aromatic sauce, making it especially delicious. This is not just a hearty dinner but also a gastronomic pleasure capable of surprising with its harmony of simple ingredients and exquisite taste.
1
Pour flour onto a plate. Dredge the breasts, shaking off excess flour. In a large skillet, heat a tablespoon of oil over medium heat. Place the breasts in the skillet and fry for 3 minutes on each side until browned. Transfer the breasts to a bowl and let them rest.
- Wheat flour: 1 tablespoon
- Olive oil: 1 tablespoon
- Chicken breast: 1 piece
2
In the same pan, heat the remaining oil. Sauté the onion and garlic for 5 minutes until the onion is soft. Add curry powder and 3/4 teaspoon of salt. Sauté, stirring, for another minute.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Garlic: 2 cloves
- Curry: 2 teaspoons
- Coarse salt: to taste
3
Add potatoes and 1 cup of water, bring to a boil. Reduce heat, cover with a lid and simmer for about 7 minutes until the potatoes are softer but still not allowing a knife to pass through. Add tomatoes and a quarter cup of water.
- Potato: 340 g
- Canned tomatoes: 410 g
4
Return the chicken breasts to the skillet along with the juice that formed in the bowl. Simmer covered for 12-15 minutes until the meat is fully cooked. Serve the breasts hot with a side (rice).
- Chicken breast: 1 piece