Chicken curry in a cauldron
4 servings
75 minutes
Chicken curry in a cauldron is a dish that combines the spicy aroma of India with a cozy home atmosphere. Tender chicken fillet absorbs rich curry spices, gaining deep flavor with a hint of spiciness. Potatoes and carrots add tenderness, while cream softens and gives a velvety texture. Sautéed vegetables add extra sweetness and richness to the dish, creating a harmony of flavors. It is cooked in a cauldron, allowing the ingredients to unfold and unite beautifully. This is a wonderful option for cozy evenings or festive dinners, filling the home with warmth and Eastern spice notes.
1
We wash the chicken. We cut it into cubes.
- Chicken breast fillet: 400 g
2
We clean the potatoes. Cut into large pieces. We slice the onion into half rings.
- Potato: 200 g
- Onion: 1 head
3
Peel the carrots and slice them into half-moons. Cut the bell pepper in half and then lengthwise.
- Carrot: 1 piece
- Bell pepper: 1 piece
4
Place the pot (or cauldron) on the stove. Add sunflower oil. Toss in the onion and carrot to fry (5 minutes). Add the bell pepper and fry until semi-cooked.
- Sunflower oil: 2 tablespoons
- Onion: 1 head
- Carrot: 1 piece
- Bell pepper: 1 piece
5
Add the chicken and fry until half-cooked. Add potatoes and boiling water (the water should be 8 cm above the ingredients). Add curry powder. Cover with a lid.
- Chicken breast fillet: 400 g
- Potato: 200 g
- Curry powder: 1 tablespoon
6
We wait for the potatoes and carrots to cook. When the potatoes and carrots are soft, we pour cream over the dish and add salt. We stir. We cover with a lid and simmer for another 7 minutes.
- Single cream 10% fat: 50 ml
- Salt: to taste
7
Enjoy your meal!
