Chicken Curry with Vegetables
4 servings
60 minutes
Chicken curry with vegetables is a fragrant dish that embodies a harmony of flavors and rich spices. The European interpretation of curry retains Eastern notes but adapts them to local taste preferences. Tender pieces of chicken are infused with the spicy aroma of curry, while vegetables like carrots, bell peppers, and tomatoes create a rich texture and light sweetness. White wine adds sophistication to the flavor, and leeks contribute softness and delicacy. The dish pairs perfectly with rice or fresh bread, allowing you to fully enjoy the sauce. This curry is great for cozy family dinners as well as more refined gastronomic gatherings. Cook it with love, and it will fill your home with warmth and appetizing aromas.
1
Grate the carrot on a coarse grater and sauté for 5 minutes in a pan with olive oil. Add finely chopped bell pepper and sauté for another 5 minutes. Then add diced tomatoes, previously blanched in boiling water and peeled, and fry for another 5 minutes.
- Carrot: 1 piece
- Olive oil: 2 tablespoons
- Bell pepper: 1 piece
- Tomatoes: 3 pieces
2
Place the prepared chicken (washed and cut into large pieces; boneless thighs can be used) on top of the vegetables and sauté for 2-3 minutes. Flip and sauté the other side for 2-3 minutes.
- Chicken: 1 kg
3
Add white wine and let it boil for 7-10 minutes.
- Dry white wine: 1 glass
4
Lay out the sliced leek (white part), season with salt, pepper, and add curry. Mix, cover tightly with a lid, and simmer for 30-40 minutes. Stir several times during the process.
- Leek (white part): 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Curry powder: to taste
5
