Chicken Curry in Coconut Cream
2 servings
30 minutes
Coconut cream chicken curry is a fragrant dish of Indian cuisine that combines spicy spices and the tender texture of chicken fillet. Curry and turmeric give the meat a golden color and rich flavor, while ginger and garlic add zest. Slow cooking in coconut cream makes the chicken incredibly soft and rich, adding creamy sweetness. This dish pairs perfectly with rice or flatbreads, immersing you in the atmosphere of Indian gastronomy. Its origins trace back to traditional curry recipes that have been perfected over centuries, adapting to local ingredients. Coconut cream chicken curry not only delights the taste but also warms the soul – this is how food becomes art.
1
Marinate the chicken in a mixture of curry, turmeric, salt, pepper, grated ginger, and coconut cream (or coconut milk) for an hour. Adjust the amount of ingredients in the marinade to taste.
- Chicken breast fillet: 500 g
- Curry powder: to taste
- Ginger: to taste
- Turmeric: to taste
- Salt: to taste
- Ground black pepper: to taste
- Coconut cream: 200 ml
2
Fry finely chopped onion, garlic, and grated ginger in a pan.
- Onion: 1 head
- Garlic: 2 cloves
- Ginger: to taste
3
Add the sliced marinated chicken to the fried mixture and fry until cooked.
- Chicken breast fillet: 500 g
4
At the end, pour coconut cream (or milk) into the pan and simmer the chicken for another minute.
- Coconut cream: 200 ml
